🍽 The poutine

The holy trinity of fries, cheese and gravy

Hey foodies!

With colder weather ahead of us, we’re starting to reach for meals that warm the soul—think soups, stews, and other hearty, heavy meals that our bodies are craving to keep warm for the winter—arguably some of the best meals a person can ask for when the days get shorter and darker.

This week, that heartwarming meal is the poutine (AKA the holy trinity of perfectly crispy fries, squeaky cheese curds, and steaming hot gravy). Doubling as both a side to a juicy burger or a full meal of its own, it’s one of the first dishes we’re reaching for at the start of the fall season.

While we’re on the subject of poutine, what’s the best one you’ve ever had? With so many different possibilities out there in terms of fries, gravy, and toppings, what would you add (or vehemently avoid adding) to yours to make it absolutely perfect? Let us know at [email protected]!

😍 5 spots to try right now

🦪On & Off Kitchen + Bar: Elevated brunch and dinner in a chic, modern space.

 🍛Khob Khun Thai Cuisine: Classic Thai dishes in an easygoing space with traditional decor.

🧁Delish Gluten Free Bakery: The best place for all things gluten-free, like cakes and donuts.

🥘Izba Bistro: Polish Canadian cuisine featuring cabbage rolls, pierogies, and a stunning breakfast menu.

🍺Arms Pub: Sometimes all you need is greasy food and a cold beer to wash it down.

Know a great place we should add here? Reply back and let us know!

WHAT’S HOT

Where to find the best poutine in the Tri-Cities

We’ve got nothing but poutine on our minds this week as the start of fall is officially here. It’s the perfect meal consisting of fries, cheese curds, and gravy that warms both the heart and soul.

With so many versions of the classic poutine out there, it’s impossible to choose one to rule them all. That’s why we made a list of the top five (though even choosing five among so many delicious poutines proved to be a challenge, like choosing a favourite child) singling out some of the best the Tri-Cities have to offer. We’re also curious what the “best” might look like for you—is it topped with Cajun chicken? Is it fully veggie? Maybe the fries take a shape that’s far from classic, like tater tots, sweet potato, or curly!

🗞 News

Grand opening in PoCo: Salty’s Lobster Shack has officially opened up a new location in Port Coquitlam, partnering up with Boardwalk Brewing.

A beloved brewery closes: Fraser Mills Fermentation Company, a staple in Port Moody’s craft brewery scene, recently announced its closing.

🗓 Events

Stay Fresh Comedy Tour: Beer? Comedy? What’s not to love? Better yet, Ed Hill’s comedy tour is being hosted at NorthPaw Brewing this weekend, one of Port Coquitlam’s finest places to grab craft beers.

Coquitlam Farmers Market: There aren’t too many days left to visit this wholesome market in Coquitlam, which closes up shop in October this year. Find fresh produce, baked goods, and lovely service.

💸 Deals

Half-off kids’ meals: Red Robin Gourmet Burgers offer 50% off kids’ meals every Wednesday with a purchase of an adult meal—perfect for large families!

Double happy hour: Know what’s better than happy hour? Two happy hours, all day every day. Golden Parrots Pub in Coquitlam offers just that with great deals on beers, highballs, and delicious pub fare.

🤝 Job postings

Server: Red Robin Gourmet Burgers is hiring full-time and part-time servers who are enthusiastic about burgers and have a can-do attitude in a busy workplace.

Line Cook: Cactus Club is hiring line cooks to start immediately with a minimum availability of three days a week at its Coquitlam location. Wage ranges from $16.75 to $18 an hour, plus tips.

Hiring in the Tri-Cities? Reply back and let us know and we'll feature your opening next week!

📷️ Snap of the week

What did you think of this week's newsletter?

Login or Subscribe to participate in polls.

Want to advertise in front of 18,000+ local foodies? Get in touch!

Subscribe to keep reading

This content is free, but you must be subscribed to Eat Tri-Cities to continue reading.

Already a subscriber?Sign In.Not now