There was once a time, perhaps, when poutine was consumed mostly by Quebecois with a penchant for late-night drunk food. But ever since it made its way into the playbooks of hip chefs a few years ago, poutine has become a gastropub staple, up there with beet salad and blue-cheesed burgers.
G. Snyder Kalbi Poutine at Seoul Sausage Co.
In its most essential form, poutine is a very specific thing: double-cooked fries, scalding hot gravy, and the kind of day-old cheese curds that squeak between your teeth. For a while, that purist version -- or an attempt at that version -- was the standard on most menus. But now that poutine has morphed a gastronomic juggernaut, chefs have been riffing on the classic fry-gravy-cheese continuum to produce an array of offbeat, finger-licking poutines. You probably already know about Animal's oxtail poutine, an ironclad creation that propelled the "dude food" cooking of Jon Shook and Vinny Dotolo to national prominence, and likely set off the city's ensuring poutine boom. Turn the page for 5 more of our new-wave favorites.More »