Do the cheese curds squeak just right? Is the gravy made from scratch? ? Were the potatoes hand-cut? And just what kind of oil is in that fryer anyway? These are all vital questions when it comes to Quebec’s most emblematic food export.
Some less tangible ingredients — history, a sense of place, and creativity (to a limit) — were also factored in the making of this map. Here are 19 poutine spots worth checking out, from classic casse-croûtes to younger upstarts.Read More