Last Friday I joined seven friends at Smoke’s Poutinerie for an outing of our restaurant club.  The menu is simple and straight to the point: They take poutine–the quebecois combination of fries,  fresh cheese curds, and gravy–and add a variety of themed toppings.

Hog Town Poutine

Hog Town Poutine

I had the Hog Town Poutine ($8.95) which features sausage, bacon, mushrooms, and sauteed onions on top of the usual poutine.  It was pretty close to perfectly executed.  The fries are (apparently freshly cut on a daily basis from Yukon Gold potatoes) just the way I like them; crispy but slightly soggy just like  KFC’s and Swiss Chalet’s fries were twenty years ago.  Smoke’s cheese curds are much better than average but mine didn’t really squeek.  The bacon is unbelieveable; the mushrooms and onions are par for the course; and the sausage accurately mimics the Toronto street meat that I’m pretty sure it is meant to evoke.  Chowhound has hosted some debate on whether the strong note of thyme in the gravy is a good thing or not.  I liked it  because it is out of the ordinary and went well with the toppings on my poutine.   The gravy could use a stronger, more meaty base though. (more…)

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