Poutine – Boston – Pt. 1

poutine from the waverly

To Canadians, poutine is like a burger and fries to Americans– or even clam chowder to New Englanders. It’s truly a comfort food like no other. If you want to know all about the basics of poutine, check out our guide. But if you are already a huge fan– we’ll share with you our favorite poutine spots around Boston.

Saus (Downtown, Somerville)

Saus lands number one on our list not because it’s our single favorite poutine in Boston– but because the dish is their “bread and butter.” This is as close to Quebec poutine as you can get without crossing the border.

Saus is known for their hand-cut fries. These are thick, golden-brown, crispy on the outside, and soft like a cloud on the inside. Saus uses traditional cheese curds which get melty from their thick brown gravy. If you are looking to spice it up, there are endless toppings from truffle mushrooms to bourbon bacon cherry jam. Plus, with a few varieties of gravy to choose from, the options are essentially endless.

The Waverly Kitchen & Bar (Charlestown)

When we went to The Waverly for a late brunch, we were not expecting to have one of our favorite poutines of all time.

Their duck poutine reminded us of the duck confit poutine at Duckfat in Portland (which is another one of our favorites). This poutine had all of the traditional layers but with their own twist. It was packed with duck flavor from the duck jus gravy. With crispy crackled duck skin and pulled duck confit piled on all over it, this was “duck overload” in the best way possible. In no way was this a traditional poutine (but we loved it nonetheless). The pulled duck confit had the consistency of pulled pork, but a richness that only comes from game meat with a slightly salty finish. The crackling duck added a nice crunch to a dish that can sometimes lack that bite.

Also, we appreciated the sunny side up egg on top to make us feel less bad about eating a pile of fries, gravy, and cheese before noon.

Cunard Tavern (East Boston)

We’re pretty sure that making poutine with sweet potato fries is a crime in Canada– but this was so good we’re happy to do the time.

Unlike any poutine we’ve had before, Cunard mixes both sweet and russet potatoes. Another key difference is that they finish the plate in the salamander oven– so the cheese comes out bubbling and gooey. Finally, it’s topped with a traditional brown gravy, thick-cut pancetta, mushrooms, and shallots. This unorthodox poutine more than filled our craving.

If you’re here, make sure to keep a lookout for seasonal specials like their black truffle poutine.

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