Description
Poutine, baby. Pou-friggin'-tine. It's the answer to almost every question mankind asks, the cure to damn near anything that ails us. And you know where you can get some fine poutine? At chef Kevin Davis' Steelhead Diner. Made with Beecher's cheese curds from right around the corner, a trained chef's version of cheap diner gravy, and perfect french fries, Steelhead's poutine is a lowbrow dish served in a very high-tone setting. True, Steelhead's the kind of place that often fills up with suits and swells and beautiful people out flexing their new haircuts and business cards at each other, but sometimes you have to look past the crowds and the surface details to find the really good stuff. And at the Steelhead, that really good stuff includes Davis' idea of the American diner "evolved"—buttermilk fried chicken sandwiches, fish and chips, meatloaf served with juniper sauce and parsnip puree rather than mashed potatoes, and slices of pie filled with caviar.
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