Some poutines are a work of art, and have to be eaten quickly while the chips are crisp, the curds are melted and the gravy is hot.
A messier soggier poutine at a pub or after the bar also can hit the spot.
Around 20 years ago, some bistros in Toronto were having a moment, making fancy poutines with quality frites, dressed with demi-glace or mushroom gravies.
And Montreal still has some over the top fancy poutines available at upscale restaurants , as well as the classics at diners and snack bars.
I don’t order Poutine often, but I can see why some people love it as a treat.
We have a few poutine threads I’ll mention here
Favourite Alternatives to Classic Poutine Recipes
Poutine-Putin-confusion - Washington Post
What makes a good poutine? [Ontario]
