While it may seem like our neighbors to the great white north only ever send blasts of Arctic air our way (see today's Polar Vortex #2, thanks), we can also give them credit for bringing us something hot that's happening to fries: poutine. Originally from Quebec, the dish is typically comprised of french fries topped with cheese curds and smothered in gravy, but the Twin Cities' take doesn't always stick with tradition. Whether you like it classically Canadian, fancy with foie gras, or Korean-inspired with kimchi, we've got you covered. So without further ado, we present a handy guide to 15 of the Twin Cities' best plates of poutine, mapped in roughly geographic order, just in time for for another bout of sub-zero temps.
Did we miss your favorite poutine spot? Let us know in the comments.
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Red Cow offers two versions of poutine. One tops hand-cut fries with braised beef and Summit beer cheese, while the other option tops the fries with apples, bacon, and blue cheese.
It's not always on the menu but the Farm-to-Fork Poutine shows up when the ingredients are right, featuring sautéed farm vegetables, house-made breakfast sausage, Castle Rock Organic Dairy cheese curds, poached eggs, and Granny Dell's black pepper gravy.
The Uptown spot has not one, but two variations of the dish. For brunch, there's the Breakfast Poutine: home fries, mushroom gravy, cheddar curds, and an egg (ham or bacon optional). The dinner menu has Langoustine Poutine: fries and cheese curds with lobster gravy.
Since the Left Handed Cook rolled its menu into the Rabbit Hole, you can once again get the H&K Poutine during lunch: house-cut fries topped with pork belly, curry gravy, onions, kimchi, Parmesan, cheddar, soft poached egg, and kimchi aioli. Did we mention that H&K stands for Harold and Kumar?
The Hennepin Ave deli keeps it Canadian with its poutine: crisp fries, cheese curds, and gravy, plus the option to do it "Montreal Style" by adding kosher smoked and spiced beef brisket.
Did you know that Devil's Advocate offers more than balls these days? The downtown spot tops their fries with mushroom gravy, mozzarella cheese, and pork.
The West Bank bar and music venue serves up a brown gravy version of the dish, but also offers a vegetarian version made with a savory vegetable-based gravy. Pairs well with PBR.
Indulgence upon indulgence is what you'll find at Forepaugh's with the Ultimate Truffle & Foie Gras Poutine: house-cut french fries, Eichten Farm white cheddar cheese curds, spicy pickled chilies, bordelaise finished with foie gras mousse, foie gras fingers, truffle confetti, and gremolata. Mon dieu.
The West 7th hockey bar has the real deal with their Canadian Poutine: french fries baked with fresh mozzarella cheese curds and smothered in a homemade beef gravy. Take off!
The current iteration of the St. Paul restaurant's take on poutine is the Sin-Sin-Naughty Poutine - fries with warm spice beef chili and white cheddar soubise. Ooh, baby.
Red Cow offers two versions of poutine. One tops hand-cut fries with braised beef and Summit beer cheese, while the other option tops the fries with apples, bacon, and blue cheese.
It's not always on the menu but the Farm-to-Fork Poutine shows up when the ingredients are right, featuring sautéed farm vegetables, house-made breakfast sausage, Castle Rock Organic Dairy cheese curds, poached eggs, and Granny Dell's black pepper gravy.
The Uptown spot has not one, but two variations of the dish. For brunch, there's the Breakfast Poutine: home fries, mushroom gravy, cheddar curds, and an egg (ham or bacon optional). The dinner menu has Langoustine Poutine: fries and cheese curds with lobster gravy.
Since the Left Handed Cook rolled its menu into the Rabbit Hole, you can once again get the H&K Poutine during lunch: house-cut fries topped with pork belly, curry gravy, onions, kimchi, Parmesan, cheddar, soft poached egg, and kimchi aioli. Did we mention that H&K stands for Harold and Kumar?
The Hennepin Ave deli keeps it Canadian with its poutine: crisp fries, cheese curds, and gravy, plus the option to do it "Montreal Style" by adding kosher smoked and spiced beef brisket.
Did you know that Devil's Advocate offers more than balls these days? The downtown spot tops their fries with mushroom gravy, mozzarella cheese, and pork.
The West Bank bar and music venue serves up a brown gravy version of the dish, but also offers a vegetarian version made with a savory vegetable-based gravy. Pairs well with PBR.
Indulgence upon indulgence is what you'll find at Forepaugh's with the Ultimate Truffle & Foie Gras Poutine: house-cut french fries, Eichten Farm white cheddar cheese curds, spicy pickled chilies, bordelaise finished with foie gras mousse, foie gras fingers, truffle confetti, and gremolata. Mon dieu.
The West 7th hockey bar has the real deal with their Canadian Poutine: french fries baked with fresh mozzarella cheese curds and smothered in a homemade beef gravy. Take off!
The current iteration of the St. Paul restaurant's take on poutine is the Sin-Sin-Naughty Poutine - fries with warm spice beef chili and white cheddar soubise. Ooh, baby.
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