The poutine craze is wide-spread, from Shanghai to New York to North Bay. One can find endless versions served-up in both low-end and high-end restaurants. In fact, some deviations of this low-culture staple gone gourmet might be missing the point. At its best, poutine is made from basic ingredients that would have been accessible to any Northern settler – potatoes, cheese curd and gravy. This link to local diets and locally available food might be part of the secret in poutine becoming a truly Northern comfort food, with that French Canadian flair we so value in Northeastern Ontario.
As a food explorer, both abroad and in my own kitchen, I have discovered that the French roots in the region are the reason behind why the poutine is simply delicious and served the way it should be: classic curd style served atop fresh cut crispy fries, and doused with a rich roux-style gravy. There are BIG options in small places and they are all a little different.
Ivan’s Restaurant in North Bay, est. 1945, creates a variety of poutines - from traditional curd to house-shaved mozzarella. Owner/operator Kristina purchased the restaurant in 2007, and has continued to honour the time-tested traditions and recipes that have made Ivan’s a long-standing destination for quality family food and the regions’ first breakfast poutine.
