Finding the best Poutine in the city — a personal search

I spent three months trying every version of Poutine I could find locally. The variation in quality is extraordinary. The best version handled Quebec cheese curds with genuine knowledge and the rich and indulgent result was noticeably superior.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The winning restaurant had the right a prairie farm breakfast feel — unpretentious and focused on the food. Canadian rye whisky was suggested correctly. Worth the search. When Poutine is made properly it's a completely different experience.