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The Coterie Room
2137 2nd Ave
Seattle, WA 98121
(206) 656-8000

Other dishes @ The Coterie Room


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Poutine

The Coterie Room

Seattle Met
... one of the best poutines in town [...] seriously impressive fries. Chef and co-owner Dana Tough said the technique is similar to Spur's, only the fries are cut thicker. Once they're tossed with rosemary oil, salt, parsley, and chives, it's time to smother those bad boys with pork shoulder gravy, fried cheese curds, and herbs.
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Maria M.
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Yvonne M.
Amazing. The crispy fries were yummy but the ones soaked with braised pork stew was also good
Loved the fried cheese curds but not the Italian parsley , think chives would've been eaten up all by me
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Seattle Met
... pulls it off with as much nuance and delicacy as can be applied to a dish made of French fries, cheese curds, and pork gravy. Here the gravy is flavorful with lots of braised pork, the cheese is crisp-fried Beecher's curds, the fries are scattered with herbs, and on top sits a refreshing mess of frisky greens.
The Seattle Times
The poutine purists would not be pleased [...] But for a minute, can we just acknowledge that those artery-clogging fries with roasted pork at The Coterie Room are the best poutine in Seattle? [...] In lieu of traditional thick, brown gravy, the chefs did a pork demi-glace to bind the starchiness. The fries are tossed with rosemary oil and salt. The Beecher's cheese curds get battered and deep-fried. Shreds of tender, slow-cooked pork shoulder are thrown in and topped with raw scallions, herbs and lemon juice to cut into the richness — a creamy, porky, salty delight. [...] It's not drowning in gravy like many poutine, but gluttonous all the same
Seattle Met
The sauce is rich with pork trotter and braised pork shoulder, and reduced to a consistency so exact it took them a week to perfect...the best, most precise [poutine] this city's seen for some time.
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Allison C.
This definitely is not traditional poutine but this version is very good. It was my favorite dish of the night.
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Trevin C.
If this wasn't called 'Poutine' I would have rated it even higher. It wasn't traditional by any means with the relatively thin pork shoulder gravy, deep fried cheese curds and parsley. If I had to objectively review it without thinking of it as 'Poutine' I'd say the gravy was damn tasty but it needed to be poured on top on the fries instead of sitting in it. Whatever you call it, however, parsley was just plain wrong (but I also think parsley is an enemy of the state).
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