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The best poutine dishes in NYC

From cheese-curd purists to newfangled updates, here are New York’s best takes on that Canadian junk-food classic, poutine

By Christina Izzo
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There’s plenty to thank Canada for: maple syrup, ice hockey, Ryan Gosling’s face. But the most cherished import from our neighbors up north is that gloriously goopy gut-buster known as poutine. What is poutine? It’s a Quebec-born, artery-clogging combination of French fries, squeaky cheese curds and brown gravy that has become something of a bar-food staple in Gotham, and for delicious reason. Click on the image above to see a breakdown of the Gorbals' take on poutine and see more for the best poutine in NYC.

The best poutine in NYC

DINOSAUR BBQ poutine
Photograph: Paul Wagtouicz

Dino poutine at Dinosaur Bar-B-Que

Restaurants Barbecue Gowanus

Served in NYC only at the Brooklyn location, the poutine at John Stage’s famed smokehouse requires more than a few Wet-Naps. Hand-cut fries arrive spread across a sheet pan, loaded with house-made pimiento-cheese crumbles,
a liberal coating of beef gravy and enough straight-from-the-pit pulled pork to wrangle the northern foodstuff into Deep South territory. $7.95. 

Poutine
Photograph: Virginia Rollison

Poutine at Mile End Deli

Restaurants Delis Boerum Hill

Noah Bernamoff has always worn his Montreal roots proud—he named his nouveau Brooklyn deli after a hipster neighborhood in the Canadian city. It’s no surprise, then, that there’d be not one, but two poutines on his menu, and stellar ones at that. For the purist, there’s a classic version ($9) slathered in thick, house-made chicken-mushroom gravy, with cheddar-cheese curds from Maine’s Silver Moon Creamery. Bernamoff tops it with tender, cured-brined-and-smoked brisket for a meat lover’s riff ($13).

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The Gorbals poutine
Photograph: Paul Wagtouicz

Banh mi poutine at the Gorbals

Restaurants American Williamsburg

Not surprisingly, weed had a role in the creation of Ilan Hall’s Vietnam-meets-Quebec fry plate. Inspired by the munchies of two stoned line cooks, Top Chef victor Hall slathers thrice-cooked Kennebec spuds with all the accoutrements of a Saigon-style banh mi: slow-roasted pork shoulder, crunchy pickled carrots and fried jalapeños, smothered in a pork-hoisin gravy and drizzled with zippy sriracha and house-made Kewpie mayo. Melty nubs of mozzarella sub in for traditional curds, making for a gastro gimmick that tastes damn good, stoned or stone-cold sober. $14. 

Niku Jyaga at Azasu
Photograph: Evan Sung

Niku jyaga at Azasu

Restaurants Japanese Lower East Side

Gravy-drenched disco fries take a Japanese turn at Gaku and Christy Shibata’s sake-soaked Lower East Side izakaya. This fromage-free rendition caps a mess of crinkle-cut French fries with soy-simmered beef and onions, a tongue-in-cheek nod to Japan’s nikujaga (meat-and-potato stew). Plucky pickled ginger cuts through the umami pitch. $8.

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Photograph: Courtesy Landhaus

Poutine at Landhaus at the Woods

Bars Lounges Williamsburg

Matthew Lief knows his way around pub grub—this is the man who speared bacon on a stick, for crying out loud. And for his take on Canada’s ultimate drunk food, Lief dots the frites with Beecher’s milky curds and a jacked-up short rib jus. Taking cues from the French “mother sauce” espagnole, that rich, involved gravy demands 48 hours and Creekstone Farms beef ribs, veal short ribs and veal feet for one truly meaty mess. $8. 

Photograph: Courtesy Ugly Duckling

Ugly poutine at Ugly Duckling

Restaurants American Boerum Hill

It ain’t pretty, but poutine never is. At this craft-beer–fueled gastropub, a mound of crisp-edged fries come hooded with gooey provolone, stretching across juicy shreds of smoky-sweet barbecued duck confit dripping with duck gravy. $11. 

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