It’s two a.m. on a Saturday, and while many are closing bar tabs, and heading home, some will be looking for that late night, greasy dish. In Austin, one might end up with queso at Kerbey Lane. Maybe getting down on some MagMud at Magnolia Cafe. Perhaps biscuits and gravy at StarSeeds. Just as Edward Hopper’s 1942 Nighthawks painting depicts, patrons enjoy middle of the night, “greasy spoon” diner snacks, albeit simple, straightforward and well executed. This is what poutine is all about.
Although no one can quite agree on the origin of poutine, one of the best stories comes from a small restaurant in Quebec in the 1950's. A customer asked for cheese curds to be added to his french fries, to which the chef said, “That’s going to be a damn mess.” From then, poutine was born.
The profound love for this newly discovered dish quickly spread across the country. Poutine eventually trickled down to the states, and can be found in lowbrow restaurants, all the way to upscale top dining establishments. This greasy mess of fries, cheese curds, and gravy has found it’s way into the hearts and stomachs of millions. The word poutine loosely translates into “a hot mess,” and one thing is for sure - whether it’s a trashy reality show or a celebrity mugshot, we all love a hot mess.
Double-fried french fries, silky & dark gravy, and squeaky Wisconsin cheese curds - where could you go wrong? A dish that brings warmth and comfort, starts your day off perfectly, or ends your night fully, poutine is original, versatile, and is quite possibly the all-around most perfect dish ever.