Brunch Poutine at The Superior today, with pulled pork.
- This is basically eggs benedict on a bed of fries and pulled pork — tasty, but not really poutine in the true sense. Cheese is grated asiago — I have to say I prefer cheese curds in the poutine over grated cheese.
- Also could have used a bit more hollandaise and/or slightly softer poached eggs for the gravy-like action.
- Fries were thin-cut and well cooked, remaining fairly crispy to the bottom.
Overall impression: 3.25 out of 5 potatoes, mainly influenced by the lack of gravy factor.
Today’s poutine adventure led us to the Fernwood Inn in the heart of the Fernwood neighbourhood.
Fernwood is steeped in history — Vic High high school just down the road is one of the oldest schools in Victoria, and the current location of the Fernwood Inn used to be a diner way back when (the mom of one of our merry band actually worked in the kitchen in the diner!). I remember it as the George and Dragon from my university days, and for a number of years now, it has been a neighbourhood pub/eatery.
Today’s #pouteam contingent consisted of 10 strong, all diving right in!
Down to the important business at hand, the poutine!
Overall impressions: 3.0 out of 5 potatoes
- Fries: tasty fries,
- Cheese curds: lots of cheese curds, although some felt a greater proportion of melted cheese curds was warranted.
- Gravy: average gravy, chicken-based, could be more flavourful. One #pouteamer said he preferred his gravy a little thinner, less starchy
My blood is getting thinner as we speak — time for some more poutine, team Pouteam!
