Mitchell Hill's poutine a tasty variation that passes the comfort food taste test

Mitchell Hill's skillet poutine (Rochester Voice photo)

ROCHESTER - Wikipedia describes poutine as french fries topped with cheese curds and brown gravy, but there's always variations on a theme, and I had a very delicious iteration of such at Mitchell Hill BBQ Grill and Brew Wednesday night.
The savory, supple potato wedges came out in a small cast iron skillet that the waitress warned was very hot.
But the potatoes were not deep fried, but most likely cooked slowly at low heat in the skillet allowing them to soak in the savory, not-too-salty gravy.
I have to say that I haven't had gluten free gravy that delicious since I went gluten free 40 years ago.
It was my first excursion into the poutine realm, and I think that I like the potato prepared this way rather than I would french fries in a frilator.
It's probably healthier, too.
I can't imagine eating that entire skillet full at one seating, but I ate about half and took the rest home, heated it up this morning in the toaster oven and ate it with my omelette.
Absolutely delicious.

Food ★★★★

Service ★★★★

Atmosphere ★★★★

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