The Québécois concoction of french fries topped with cheese curds and gravy is an iconic Canadian dish. The earliest poutine dates back to 1957, when a restaurateur by the name of Fernand LaChance had ...

Mushroom gravy is a great substitute for traditional poutine. Sauteed mushrooms, onions, and garlic make a rich base. Add ...

The Canadian restaurant franchise known as Smoke's Poutinerie opened its first Michigan location in Ann Arbor, serving up piping hot poutine and a variety of toppings from jalapenos to pulled pork.

Since I first wrote an entire column about poutine back in 2008, it’s become a fixture on just about every pub menu in the region, with variations aplenty from the original French fries, cheese curds ...

QUEBEC'S CONTRIBUTION to the junk-food arts has been on a tear of late. You can find poutine—french fries and nuggets of curd cheese smothered in gravy—at New York hot spots like Fatty 'Cue and M.

The scene: While not quite ubiquitous, like the hot wings that appear on virtually every menu in Buffalo, poutine is widespread and never far from the Montreal visitor. Many restaurants offer it as a ...

Poutine has made its way onto lots of local menus lately; mostly at the kind of restaurants that have a long craft beer list and recycled barn-wood walls. The dish has made its way southward from ...

Poutine seems like the pluperfect beer sponge — squeaky cheese curds and hot gravy spilled over a Jenga pile of crispy fries. It’s the mess that made Quebec. But like every dish — and everything else ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Call them disco fries with its gravy and liquid cheese, or Irish nachos ...