New York Fries - Poutinerie

My very first request post (Hi, chilliwacklegend!) and I’m all too happy to oblige! Not sure if you’ve heard the ridiculously crazy/awesome radio ads for NYF’s poutinerie items, but they are pretty awesome. I mean, they got Gordon Pinsent to talk about denim-wearing kittens and unicorns – these poutines must be amazing, right? Besides, I like poutine, I like butter chicken, there really wasn’t much room for error...or was there?

Now, there are two camps of people out there – those who love the fries at NYF, and those who don’t. I fall into the in-between group, where I don’t mind them, but I don’t crave them like I crave fries from other places. I find them too...potato-y (and yes, I realise they are potatoes, but they’re too potato-y, and I’m sticking to it.) That being said, I like the rustic taste of them with the bits of peel still on, and the fact that they’re generally not greasy. Consider me the Switzerland of NYF if you will, neutral on all accounts (except for the gravy. I would bathe in their gravy.)

NYF Poutineries are select locations that have “special” poutine flavours in addition to the regular menu items: Braised Beef and Butter Chicken. The boyfriend and I purchased a small size of each while we were at Burlington Mall one day, and for just under $14 we had them both in our grubby little hands, ready to enjoy.
Butter Chicken (on the left) consists of the butter chicken sauce (chicken, tomato paste, cream, onions) and cheese curds over a bed of crispy, hot fries. The fries on this day were delicious. Crispy, hot and plentiful, they really filled the cup to capacity. There were curds, but they were drowned out by the sauce, so it was almost as though they weren’t there. The butter chicken sauce had potential, but I found it to be lacklustre in seasonings and heavy on the cream. The chicken in the pictures show large chunks that are bigger than the cheese curds, but the chicken was very minimal in our bowl, and was more shredded than cubed. That being said, the meat was tender when we could find it. Overall, it didn’t blow me away as I had hoped, but it wasn’t bad. Just needs a bit more seasoning and chicken.

Braised Beef (on the right) is described as “slow-cooked Angus beef, carrots, onions and mushrooms in a red wine sauce over real Quebec cheese curd and fresh cut fries.” Again, the fries were delicious and the cheese was minimal, but the braised beef and sauce was...interesting. The boyfriend liked this one better of the two, but I likened it to beef stew with a wine aftertaste. The beef was tender and the carrots and mushrooms were soft (not mushy), but the sauce just didn’t do it for me. I think it would have tasted a lot better if there was a stronger beef flavour to the sauce, rather than the sweetness of the wine.

New York Fries has a fantastic idea with the introduction of the poutinerie flavours, but the execution needs a little bit of tweaking to knock it out of the park. Off the top of my head, I would love to see a teriyaki chicken or meatballs in tomato sauce for something different.  Pulled pork with sweet bbq sauce and cheese curds would make my day. For now though, I’m going to stick to the tried and true classic poutine with extra gravy.


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