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New poutine spot - Poutini

Just spotted this new spot on Queen West near the Drake. Looked though the door and they were hard at work... Their website says June 5th...

www.poutini.com

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  1. Please keep me updated.
    What a clever location for their concept.
    Wondering if there will be line ups....I'm sure!!

    1. The original comment has been removed
      1. Sounds like someone wanted to answer our prayers... with hipster poutine. Oh well, if it's good, I'll pay for it.

        1. Hopefully their gravy is more beefy then Smoke's

          26 Replies
          1. re: flying101

            Poutine gravy isn't supposed to be beefy. It's supposed to be chicken-based. Smoke's gravy is terrible, the curds haven't squeaked since I went during opening, and the fries are now pretty weak too. Amazing how somewhere went from having terrible gravy to just being terrible in general...

            If Poutini delivers, to me, it would be worth whatever price they were charging. I'm pretty skeptical though; we'll see when they open, I guess!

            1. re: tjr

              exactly!!

              the gravy (IMO) should be chicken based,and smoke's has NOT been squeaky since their opening! I thought I was the only one who noticed this.

              Can't wait to try this though... T.O. is seriously lacking in the poutine department :)

              1. re: duckdown

                I hope it's not chicken gravy. Quite frankly from what I've tasted so far, chicken gravy is weak. I'd much rather have a poutine like Caplansky's which has some balls with a strong gravy not to mention an awesome smokey flavour.

                I do hope that Poutini! (I keep thinking of the Star Wars Robot Chicken special with the Jawa in the cantina that says "Martini!!!") does go outside the box with their poutines other than a traditional serving to satisfy the die-hards.

                1. re: lister

                  Have you ever had a poutine in Ottawa or Quebec?

                  1. re: tjr

                    Nope not yet. We will be in Montreal in July so I plan to try it. I've been looking forward to the trip so I can finally so what you guys are crowing about "It's not this, it's not that..." However based on finally trying squeaky curds when Smoke's just opened, I don't see what the fuss is about other than they're fresh which is good.

                    I've never been much of a traditionalist with what I eat and drink. I'm primarily interested in what tastes good. If that means an improvement on a traditional recipe then I'm all for it. Caplansky's poutine, IMO, is an improvement based on what I've tried so far. I would be really surprised if my opinion changed in Montreal.

                    1. re: lister

                      I haven't had a poutine with decent gravy ever in the GTA, though Swiss Chalet's poutine gives a decent rendition. If you don't see the different between fresh, squeaky curds or between chicken and beef gravy on a poutine, I don't understand why you'd be excited to actually try poutine in Quebec. Might as well just eat Toronto poutines. Fresh curds not only have a different flavour, but the texture is completely different.

                      I never said I was against "improvements" to something traditional. The issue is that most things that pretend to be improvements really aren't. Places like La Banquise serve many different types of poutines, some good, some strange, and some which don't really work. But at least their fries are good, the curds are fresh, and the gravy doesn't come from some weird powdered beef mix.

                      I don't like Caplansky's poutine, because, other than the curds, I find the gravy doesn't work properly with the fries and curds (fries great, curds meh). It's more like a poutine michigan than a real poutine. Not necessarily a bad thing, but not what most people want when they think about poutine.

                      Honestly, if having a poutine in Ottawa or Montreal at somewhere like La Banquise wouldn't change your opinions on what a poutine is supposed to be, I kind of feel bad. Your expectations are already set on it being a failure, so it likely will be. Then again, you can keep your beef gravy, old curd poutines; I'll continue to prefer (and long for) a fresh, hot poutine with squeaky curds and nice chicken gravy like many of the others. To each his/her own.

                    2. re: tjr

                      The chip wagon MG? fries at Bank and Sunnyside is famous for the fries and poutine.
                      There is always a line up there- even in winter.
                      Their fries are very good and they peel the patatoes by hand.
                      A while ago I saw an older man siting outside and peeling the patatos by hand and putting them in a big bucket of water (I think or a big bin anyways...they were 50lbs bags of patatos).
                      I have to resist stopping there every time I pass by on the bus...

                2. re: tjr

                  Smoke's does use a chicken/beef gravy do they not? and it is way over spiced.

                  and call me non-traditional or sacrilegious, but I actually prefer beef gravy poutine over the traditional chicken gravy.

                  1. re: flying101

                    They do use a chicken/beef combination, at least last time I checked.

                  2. re: tjr

                    What exactly do you mean by curds "squeaking"?

                    1. re: cynalan

                      When you bite a cheese curd that's fresh and at the proper temperature, it'll make substantial squeaking noises inside your mouth that you can't miss. I have a friend who lives near St. Albert cheese factory who has brought me fresher-than-fresh cheese (made that morning) and every bite makes you feel like you're killing a den-full of field mice.

                      1. re: vorpal

                        Up North near Sudbury, Hwy #17 west of North Bay, Sturgeon Falls to be exact, you can get the best poutine (poo-tin') as they pronouce it up there. You can get the curd LAYERED with the gravy...top is squeaky until it melts in the gravy, mid and bottom melted...see for yourself...from Le P'tit Riv in Sturgeon last year....BTW, this one was the MEDIUM!!

                         
                        1. re: ebay3392

                          Damn you for posting that picture...

                          SEriously, that's the deal right there.

                          1. re: ebay3392

                            Oh man, that looks good! I was in Sudbury not too long ago - wish I'd known about this place! Now I'm hungry!

                            1. re: redearth

                              I have had poutine in Quebec in a few places, Sturgeon Falls is the best...more chip stands than restaurants I think.

                              1. re: duckdown

                                Yup, that's definitely looks like the real deal.

                                Looking forward to trying out Poutini.

                                It is way too often that we get excited about a place and it ends up being crap. I hope that trend changes with Poutini.

                                1. re: acd123

                                  i hear ya man... nothing i miss more than a real poutine! i guess i shouldn't get my hopes up, though

                                  i wonder if they have a website up

                              2. re: ebay3392

                                My post about Le P'tit Riv fell on deaf ears a ways back...but no longer! The pic definitely helped! Mmmmm poutine.

                                SWS

                                1. re: ebay3392

                                  No, the beef gravy doesn't define it as a Sudbury poutine. But add some beer and a smoke and then you've got a Sudbury Poutine Combo! (Response to TJR below)

                                  SWS

                                  1. re: Splendid Wine Snob

                                    Thanks! I don't know anything about Sudbury's poutine scene. Was curious to see if this was a Sudbury thing, or just another inept attempt to bring decent poutine to Toronto.

                                2. re: vorpal

                                  Does squeaky or non-squeaky curds taste noticeably different?

                                  1. re: szw

                                    Flavour profile is pretty much the same - the real difference is in the texture. Trust me, it's markedly different.

                                    1. re: redearth

                                      A squeaky curd is a fresh curd. The taste is, well, fresher.

                                    2. re: szw

                                      The texture is the big difference, but there is certainly a difference in taste, too, which I'm having trouble thinking of how to explain. The best way to simulate squeaky curds with older cheese is to take a bag of the freshest curds you can find (in Toronto, not likely to be too fresh, I wouldn't think) and, making sure the bag is sealed, soak it in warm-to-hot water for about 20 minutes. Open and eat. It won't be quite the same as fresh cheese, but the taste should be improved and the curds should squeak, and it'll give you an idea why people enjoy cheese curds so much. (Honestly, I didn't understand until I tried this, and that understanding grew exponentially when I was able to procure fresh curds. Now I'm hooked.)

                            2. The original comment has been removed