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| Photo of Poutine at The Coterie Room by Seattle Food Geek. |
Thanks to Chris Werner for the write-up (http://bit.ly/r0SAGf ) on Chef McCracken and Tough's Poutine at The Coterie Room:
"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 chef-owners 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."
The restaurant is open for dinner beginning at 4pm and keeping the doors open late. Reservations plus valet makes this a great weekend destination: M U S T H A V E P O U T I N E.
