Comprehensive Guide to the Best Poutine in San Francisco
9. Chop Bar: $18
The East Bay does not get neglected when it comes to poutine, thanks to a contribution from Chop Bar. Perhaps due to my visit being later in the evening, things were not their best, and the fries were on the limp side. Credit is due for Chop Bar's creativity in using Fiscalini cheddar over the now apparent ubiquitous mozzarella curds, but it appeared to be in the form of a cheese sauce which melded with the thin, flavorless oxtail gravy. The soupy cheese gravy mix made the fries mushy and soggy.
The Dapper Diner Chop Bar tries to mix it up with cheddar, with mixed results.
8. Salt House: $12
A staple on the restaurant's menu, this poutine is served with irregular cut, medium sized Kennebec wedges. Crispy on the outside, the thicker cut prevents them from getting too crispy, leaving them mushier on the inside than one would prefer. The tableside-poured short rib gravy is very thick and rich, reminding me of cold, morning-after Thanksgiving gravy that takes the form of its container, only in this case, it's warm. With hunks of short rib, it's as if someone decided to pour a meat stew over the fries. Eschewing curds, Salt House uses a tangy Vermont cheddar mornay sauce, which ensures the chance of getting a cheesy bite with every fry, but creates an oddly gritty texture and makes things a lot more soggy.
The Dapper Diner Salt House's poutine's weak point is the gravy and gritty texture.
7. Sauce on Gough: $8
Like its sister restaurant located on Belden, Sauce on Gough serves their poutine with gooey mozzarella curds and rich, peppery poultry gravy. However, things go awry when they trade out the French fries for "crispy" potato skins. The thin skins end up as flimsy, soggy, and bland strips of potato which aren't able to stand up to the melted cheese curds or the gravy, leaving you with a dish that's closer to a Pasta Poutine-esca which is best eaten with the twirl of a fork.
The Dapper Diner Sauce on Gough, potato skins are a poutine mistake.