Update: Fats has closed.
I had high hopes for the poutine at Fats, a relatively new NE Portland gastro pub.
Fats has received plenty of press; it’s the latest creation of one of Portland’s most celebrated restauranteurs: Micah Camden, the man behind Yakuza, Beast, and D.O.C. (all of which are within a block of Fats).
The perfect dessert after a meal of poutine, no?
What you see above may very well be the first poutine ever cooked up in Elko, Nevada.
The creator of the concoction, Steve is originally from Portland, Oregon. He tried his first poutine a few months ago on a business trip to Vancouver, BC.
Read more about Steve’s Elko Poutine Adventure at Dave Knows Elko.
This post originally appeared on 25 August 2007 at Dave Knows Portland. It references a defunct happy hour at the restaurant Gravy, so bear in mind the drink and happy hour specials mentioned are no longer available. However, Heather and I noticed while ordering breakfast this past weekend that gravy fries are still available, on the lunch menu! When we next have the opportunity we will try said fries again and take some photos. But until then, I hope this old review will give you a taste of what to expect!
Gravy (3957 N Mississippi) is known for its breakfast (and the 30 people out front Saturday and Sunday late mornings waiting to get in), and rightfully so.
But Gravy also has a happy hour . . . and Gravy Fries.
I tried them for my first time last night. As I have long been searching for poutine in Portland (which I’ve found), I thought I’d give them a try to see how they compare.
They hold up quite nicely. The pleasant surprise was the shredded cheddar on top. I understand our New Jersey and New York brethren refer to gravy fries with cheddar as disco fries.
The gravy is rich and plentiful, with mushrooms and bits of unidentifiable vegetables. It was a bit too salty, but perhaps one of my companions got to the bowl first with the salt shaker; I will have to investigate.
You can pick at the crispy fries at the top with your fingers, but I recommend a fork (or maybe even a spoon) for the majority of the fries deep in the bowl. After I’d downed the fries, a bit of gravy remained at the bottom of the bowl. I snagged a few fries from a companion’s plate to soak up the goodness.
Only $3 and with a $1.50 pint of Pabst, damn, an excellent deal on Mississippi!
Gravy made from a roux and real beef or chicken stock is ideal for poutine, but when time is of the essence, or you just don’t have the ingredients handy, it’s nice to know you have a can or packet of gravy mix in the cupboard.
The Red Fox promises cheap food lousy drinks and over 2 beers on tap, and boy do they deliver (though the Bärenjäger hot toddies 3/4s of our party drank were far from lousy). I went with a cold delicious beer – a Lagunitas Czech Style Pilsner, I believe, but I can’t recall for certain.
After an early afternoon last Sunday sampling the wares at the Great American Distillers Festival, we needed something substantial in our stomachs. And I don’t know about you, but Gumbo Cheese Fries sound awfully substantial.
Look at that orange cheese! We had never seen cheese curds at Trader Joe’s before. And when I tossed them into the shopping cart, it made a certain Portland Boy very happy. We already had a seemingly bottomless supply of poutine gravy packets at home. We have used them for other dishes and they are actually quite tasty. And for the potatoes, we used a Cook’s Illustrated (subscription required) recipe for “lighter” oven fries. But be ye not mislead. There was nothing light about any of this. It is unbelievably not light at all.