What is it? A food bar that puts it own twist on the canadian delicacy
Why go? To taste poutine prepared in a variety of styles.
The original recipe of poutine, the famous Canadian dish is quite simple. Potato is fried, then topped with cheese curds and gravy. The Culinary Arts Academy (MSA) alumni Begüm Şahin and Buğra Adanır take it to another level at their modest Kadıköy joint. The dishes on Poutine’s menu are built on a foundation of french fries, but the topping ingridients for each plate correlate with a different cuisine. While poutine al a Turkey (34 TL) is topped with fried liver and şakşuka, the Peruvian version (36 TL) comes with sea bass ceviche. Although, you might not come across these plates on your next visit as the menus selection of poutine dishes are revised each month. Breakfast dishes also include Çılbır (26 TL) and Eggs Florentine (30 TL). End your meal with something sweet from their dessert selection that includes treats like Fried Oreo (22 TL) served with pastry cream and fried cookie (26 TL) topped with Nutella. The chef duo, who were previously a part of the plant based kitchen Bi Nevi Deli team, invite you to put your calorie counter aside for a day and treat yourself to their delicious courses.