Poutine at the Coterie Room: Best in the City?
So we hear.
Posted by: Christopher Werner on Oct 14, 2011 at 10:25AM
7 Comments
Poutine, it’s right up there with brunch as far as Seattle obsessions go.
Word from a trusty source says the kitchen at The Coterie Room is whipping up the best, most precise plate this city’s seen for some time. Curious, I called owner-chefs Brian McCracken and Dana Tough to learn more about it. Here, they break down their newfangled approach.
The fries They’re of the steak variety (larger, they allow optimal mopping of gravy without losing heft). They’re blanched and cooked a bit longer so as to stay crisper, then tossed in chives, salt, rosemary, and oil—lending “an herbaceous note to the potato.”
The gravy This, say McT, is the clincher. The sauce is rich with pork trotter and braised pork shoulder, and reduced to a consistency so exact it took them a week to perfect. (They wanted to ensure it coated the fries evenly rather than just sit on top.) “It’s almost like a demi-glace.”
The cheese Beecher’s. Breaded then fried and lightly salted. The result: a crispy outside, gooey inside.
The dressing An assortment of herbs and spices, lemon juice, oil, and salt and pepper makes for an herby and fragrant finish. They say the freshness helps nullify that uh-oh gut bomb sensation one often experiences post-poutine.
There you have it. Thoughts? Sound like the stuff of poutine legend? Think you’ve tasted Seattle’s best plate elsewhere?
Tags: Food Finds, Food Trends in Seattle, Poutine
Here’s a pic of the Coterie Room poutine. Feel free to repost – it’s my shot. http://www.urbanspoon.com/u/photo_list/1610828?menu_item_id=1478
I do love their poutine, but I’d be hard-pressed to pick a “best in town”. The poutine at Skillet is pretty divine, and the foie poutine at Quinn’s is out of this world. I’m happy I don’t have to choose just one :-)
Awesome, thanks Scott!
Kinda partial to this one, might not be in Seattle but worth the drive to Walla Walla!
http://www.facebook.com/photo.php?fbid=241007455948813&set=pu.122200071162886&type=1
Greens on poutine? Is this a joke?
I had this poutine recently and it really was not special at all. The gravy is EXTREMELY light and you don’t even notice it on the fries and unless they changed the way they prepare it, it was a big disappointment. This article makes it seem like it’s a special, better preparation that way, but it really is not.
The highlight of the meal was the apple fritters for dessert.
This isn’t poutine.
Fried cheese curds? Greens? Please.
Refer to them as the “Cheese Fries” that they are.
Indeed this is Not Poutine Hey!
Fried breaded cheese curd & Arugula on top?
Try this at home for the coming cooler nights : twice fried fresh patato fries, room temperature Beeacher’s curds & a can of St-Hubert’s Poutine Sauce (you have to buy at the supermaket:IGA or super pack of 6 @ Costco next time you are in Canada)
For me, crossing the border means don’t forget about the maple cream sugar candy & lots of cans of St-Hubert Poutine sauce (FYI: they have it in a dry packet version powder too!)
Or maybe try out it’s cousin : the Italian Poutine. Same first two ingredients but if you have no more poutine sauce, just replace with a good homemade thick tomato meat sauce.
Enjoy!