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Jan 17, 2010 04:03 PM

tpoutine - the real deal or poser?

Is this place any good? More specifically, will the poutine be anything like I've had in Quebec? Or am I wasting my time.

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  1. Sadly, I was really let down by this place. I was so excited after visiting Montreal that a poutine place had opened but after my first visit several months ago, I have not been back.

    We waited 45 mins for 3 orders when the place was empty and it still tasted like crappy fast food.

    Maybe it was an off night but I really don't think so. In the same neighborhood there's Shopsins who I''m going to guess probably does a better job.

    1. The place is definitely good. The one with the chicken is the best one. The fries hold up to the gravy. The meat is tender. The deep fried curds are good. Crispy on the outside gooey on the inside. Of course it's fast food, but it's not crappy.
      Don't remember if it was exactly like the the one i had in Montreal, as it was ten years ago. But the girls who were working here when the place opened were french canadian.

      1. It's entirely real: the owners are Canadian, and the poutine tastes like Canadian poutine.

        Don't expect servers to be French Canadian, but the owners seem to be hands on.

        1. My curds were cold, and I didn't like it (unless that's how they should be served?)

          5 Replies
          1. re: funniduck

            Unlucky. The poutine comes out in a hot skillet, and I've had no temperature problems.

            1. re: Wilfrid

              Little background on poutine: http://en.wikipedia.org/wiki/Poutine

              From what I understand, the curds are supposed to have some texture to them and not melt completely like we would see with Disco Fries. Cold may not be correct, but not completely melted is the appropriate way. Not to mention they need to be fresh!

            2. re: funniduck

              The curds are supposed to be cold. They put the french fries, then the cold curds and the sauce on top of it. Some places put more cheese curds after the sauce. I have to try it the next time I am in town so I can compare with the ones in Mtl. The owner is from Quebec so I hope he does good version of poutine!

              1. re: cricri7

                So apparently my Brooklyn roots are showing. I like my cheese hot (even a little burned is ok) and covered in hot gravy. And it wasn't unlucky!

                1. re: funniduck

                  Trust this Montrealer, the curds shouldn't be cold nor hot, just room temp. And most of all, they should be day fresh in order qui have a squeaky sound when you bite them. Besides, adding cheese on top of the gravy defeats the purpose of having the gravy and the hot fries melting the cheese while they all get to know each other.

                  I'll be in NYC next week and intend on trying the place, just out of curiosity. If it disappoints, I'll just head over to Georgia's for some ribs.