PrintLunch for One: T-Poutine
[Photos: Kathy Chan]
It's always around this time of year, just a few weeks before Thanksgiving, that my fatty greasy cravings intensify to alarming degrees. Fries are constantly on my mind, along with milkshakes and doughnuts and buttery pastas. It's no wonder, then, that I've found myself at the recently opened T-Poutine on the Lower East Side on far too many occasions. Gourmet? No. Satisfies those greasy hankerings? Oh yes.
I'll tell you first, this is a meal to split if you know what's good for your health. Your heart and cholesterol will forever thank you. T-Poutine is packed on weekend evenings, but during the weekdays, it's frequently empty. Those are the times when I like this place —quiet and with plenty of seating.
T-Poutine serves burgers and steak, but the focus is poutine, and that's what you should get. Go with the classic, a skillet full of fries, doused in house gravy and cheddar cheese curds. The fries are piping hot, fried to order, extra crisp, and the gravy is heavily seasoned and perfectly salty. My one qualm is the cheese curds, which are served a temperature a touch too cool for the poutine—they need a bit more time to soften and melt a little on the fries.
Desserts? The menu promises fresh beignets with maple syrup to dip, but those have yet to be delivered. Fingers crossed it will be soon; nothing like ending a meal of poutine with hot beignets out of the fryer. If that doesn't insulate you for the coming winter, I don't know what will.
T-Poutine
168 Ludlow Street, New York NY 10002 (map)
646-833-7444
tpoutine.com
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4 Comments:
Oh man. I walked in a few weeks ago but chickened out, because I had just eaten a super sweet waffle. I should have done it anyway.
chinolam at 12:11PM on 11/09/09
*drool*
avaryne at 12:50PM on 11/09/09
Theyre good, but nothing beats Au Pied Du Cochon! But you'd have to take a trip to Montreal...
http://undergrounddining.blogspot.com/2009/10/montreal-au-pied-de-cochon.html
Underground Dining at 10:35AM on 11/12/09
I like how there's so much cheese on there, but is it all on top? Maybe they should mix the cheese with the fries before they put it in the bowl, Then gravy it down. that would melt some curds.
jeffsayyes at 7:09PM on 11/19/09