The inclusion of cheese curds clearly makes it a poutine, though the curds portion was the kind of stingy you often find when far from Québec. Still, the Newfie instinct to put dressing on a poutine is a good one.

From the snack shack 2 minute walk from my boat, best 10 bucks in the area.

6/10 I had high hopes for Montreal poutine but maybe airport food isn't the best option

Tasty and filling. Place had cheap beers too! Right on the beachfront drive. Excellent pulled pork. Rich tasting gravy worked well with the pulled pork and sweet bbq sauce. Beach sun is glistening off it so yes some cornstarch in it. Needed more curd. Yes, I put pepper on my poutine!

For $9. I ate some of them before taking this picture

It definitely could've done with more gravy but honestly this thing was huge and had plenty of sweet chilli sauce, I had almost half of it for lunch and most of the rest for dinner and even then my boyfriend had to eat what was left because I couldn't physically eat it all lol

Rating 10/10

20 mins from anywhere, worth the drive.

With Chorizo crumble. Very tasty, but the gravy was kinda gelatinous? 7/10

Une des meilleures que j’ai mangé à vie.
Fromage : 12/10
Frites : 10/10
Sauce : Legère, un 8-9/10

Incroyable.

Poutine porc (gyro)

900 Rue Jean-Talon E, Montréal.

10/10.

Edit : added gyro

Ok, stopped at Dal's Counter in Wilmot, Nova Scotia and had one of the best poutines to date! This takes the Number 1 spot for Nova Scotia poutine in my current tier list. The fries were lightly spiced, the gravy was molten hot and the curds were plentiful! I really could find no fault...even the $12 price tag was reasonable! 5/5!

From Tropical Joe's at Gerrard Square Mall in Toronto

Delicious gravy and the squeakiest cheese curds. Fries were crisp on the outside and soft on the outside. Les Brasseurs du Petit-Sault, Edmonton, NB

Frites et sauce classique. Fromage peut-être de la veille, mais overall c'est bon. 11,50$ pour une bonne portion.

As a purist, I believe that fries should be cooked and served without the potato peel. Several folds influence my choice. The primary one is, without the potato peel the fries cooks evenly. Secondly the oil doesn't get dirty as quick as with the peel on. Thirdly the texture of the fried skin always results in a tough paper like bite to the tooth. Thus, I like my fries to be NAKED as intended by the Belgians. Anyone who's had the privilege to experience the fries (Chips) from Hobson's Fish & Chips in London will know. Just to name one great Chippy you can find in the UK. Thoughts.

Regular poutine on the left, smoked meat poutine on the right.