5 Places in L.A. to Get Your Poutine Fix
Kalbi Poutine at Seoul Sausage Co.
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.
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.
5. Banh Mi Poutine at The Gorbals:
Chef Ilan Hall isn't a stranger when it comes to sacrilegious food combinations (see matzoh balls, bacon-wrapped). So while a fusion of poutine and banh mi seems like it would rankle traditionalists in both camps, the result is a crowd-pleasing bar snack whose heaviness is cut through by the bright herbal flavors of traditional Vietnamese accouterments. A mound of diced cilantro, crisp pickled carrot and jalapeño, and julienned cucumber is ballasted by juicy pulled pork and layer of vulcanized mozzarella cheese.
4. Chickpea, Yogurt, Lamb Neck Poutine at Ink.:
If you've ever seen Michael Voltaggio's homage to the humble Dorito, you could only imagine his repurposing of poutine, a dish that has pretty much been remained a staple of the menu since the restaurant's opening. Pureed chickpeas are fried into long cylinders, crumbles of sharp tangy yogurt curd, a sprinkle of diced chives and pockets of forest green chive gel, plus a thick comforting gravy, made from slow-cooked lamb necks, worthy of any provincial French stew.Next Page
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