Fun With Listicles

9 Glorious, Gluttonous Seattle Poutines

At this point, Quebec's signature combo of fries, gravy, and cheese curds is also a Seattle staple.

By Allecia Vermillion December 13, 2016

Young american poutine ryyaap

Maria Hines's version of poutine, complete with Beecher's cheese curds. Photo via Young American Ale House

Young American Ale House

Maria Hines's version of poutine? IN. Her new Ballard gastropub piles gruyere cheese, Beecher's curds, and mushroom gravy on top of beef fat fries, all of which hew to the chef's strict organic standards. It's gluten free, or you can request a vegetarian version.


The poutine that taught our city how to love poutine: cheddar and gravy atop Platonic fries, a parting sprinkle of fresh herbs. They’re available—nay, encouraged—for breakfast. 

The Angry Beaver

Duh, a Canadian-themed, hockey-focused bar’s going to have poutine. Three kinds, in fact, and a poutine flight so you can compare and contrast the beef, curry, mushroom, and turkey gravies (your choice of three). In Seattle, it's perfectly acceptable to replace Canada's traditional cheese curds with cheese sauce, but Angry Beaver's versions come correct.


Poutine is kind of the emblematic dish of Linda Derschang’s 15th Ave gastropub: Rugged. Comforting. Instagram bait. And that’s before you upgraded to the version with smoked brisket. 

Radiator Whiskey

Forget totchos—why don’t more poutine dishes incorporate tater tots? Not to mention a fried egg and a gravy with a good kick of mustard. These are a fatty snack, sure, but also a legitimate culinary achievement (purist warning: these don’t involve cheese). 

White Swan

The guys behind Radiator’s tot poutine also conceived of this Poutine O’ the Sea, wherein fries meet clam chowder and bacon. It’s poutine’s creamy, more salty seafaring cousin. 

8oz. Burger Bar

The fries here are superb on their own. Which doesn’t stop anybody from eating them topped with gravy, mozzarella, short rib, and a fried egg. 

The Swinery

It’s a classic version, but considering it’s served at West Seattle’s superlative butcher shop, it’s no surprise the gravy is great and the fries fried in pork fat. 


It’s not cheese curds, but fontina fonduta crowning these superlative fries (er, frites), and in place of humble gravy, some veal demiglace. Don’t let those fancy descriptors fool you: Quinn’s poutine is properly hearty. Order the semi-secret Ultra Burger, and it comes on the side, topped with foie gras. The version at Quinn's sister burger shack, Uneeda, is no slouch, either. 

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