A friend of mine and I were walking around downtown, and decided to have some beer. Merchant tap house (or simply known as Merchant) is a large pub restaurant with 25 beer on tap. They often have live music going on, and it gets really crowded on the weekends. The first thing I checked on their menu was poutine, of course.Location: 6 Princess St.
Price: $7 (ish)
Overall: This poutine was presented very well. With scallions, pale yellow and orange melty cheese, and some bacon pieces, it just looked so irresistibly appetizing. Overall it was well balanced and satisfying. This may not be a classic poutine but it was nicely done. Although this is a pricier poutine, you should probably check this one out.
Fries: Typical size (thickness wise) and fried well, leaving flavorful crunch yet nice and fluffy inside. Seasoned lightly or possibly not seasoned.
Gravy: Dark beef gravy and a good amount was poured evenly over the fries. Pleasantly salty and it really went well with my Guinness.
Cheese: Shredded cheddar or something similar. Pale yellow and orange were mixed, so it could have been shredded "marble" cheese. Of course, I would have preferred real cheese curds. However, it added a good visual effect along with the chopped scallions and bacon pieces (about 1 inch square) sprinkled all over the poutine.
**** digg it! ****
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4 comments:
Dear poutine rater person,
I recently stumbled upon your blog, and feel that you should go try some gourmet poutine at Olivea at Brock and... King? Pricey, but oh so tasty, with lamb cheek ragout as the gravy. Yum.
Hello,
Thank you for your comment.
I will definitely try that one out soon! Lamb cheek ragout sounds really unique and tasty...
Franconi's on Concession St. is excellent!
I've ditched all other poutines for this one..
Dear Puritan,
I am a documentary film maker making a film about Poutine in Kingston and would very much like to get in touch with you to discuss this most divine of foods. My email is apocalypsedow@hotmail.co.uk and I would love to speak to you as soon as possible as the film is going into production this month.
All the best, Andy.
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