Wild afternoon in Wrigleyville today.
The lines. The crowds.The Cubs. The curbs. The curls.
Sorry. Damn autocorrect. Obviously, we mean the curds.
Yes, The Big Cheese Poutinerie, a purveyor of gravy-and-cheese-curd-slathered hospitality from north of the border, opened today.
The timing couldn’t be better for this, the first US location of the Canada-based franchise. Because if there’s one thing daytime Clark Street crowds never have enough of between April and October, it’s nighttime french fries soaking in gravy. And they’re open until 4am on Fridays and Saturdays, so raucousness may achieve Rob Ford levels.
Otherwise, expect a counter-service setup replete with wacky decorations. There are cartoony images of their mascot (called “The Big Cheese”) and Mr. Potato Heads everywhere. Ignore all that tourist nonsense.
You’re here to get serious with one of nearly 30 kinds of “poutine” (it’s not traditional poutine, but close enough), featuring pork, chicken, beef... well, the list goes on. For instance, you’ll encounter the Cluster Buck (pulled chicken with Sweet Baby Ray’s barbecue sauce) or the Maxwell Street Polish (all the trappings of Polish sausage in convenient poutine form).
And that’s about it. Oh, yeah. They have a jar of pickled eggs for a buck each on the counter.
In case you need a little protein.
The lines. The crowds.
Sorry. Damn autocorrect. Obviously, we mean the curds.
Yes, The Big Cheese Poutinerie, a purveyor of gravy-and-cheese-curd-slathered hospitality from north of the border, opened today.
The timing couldn’t be better for this, the first US location of the Canada-based franchise. Because if there’s one thing daytime Clark Street crowds never have enough of between April and October, it’s nighttime french fries soaking in gravy. And they’re open until 4am on Fridays and Saturdays, so raucousness may achieve Rob Ford levels.
Otherwise, expect a counter-service setup replete with wacky decorations. There are cartoony images of their mascot (called “The Big Cheese”) and Mr. Potato Heads everywhere. Ignore all that tourist nonsense.
You’re here to get serious with one of nearly 30 kinds of “poutine” (it’s not traditional poutine, but close enough), featuring pork, chicken, beef... well, the list goes on. For instance, you’ll encounter the Cluster Buck (pulled chicken with Sweet Baby Ray’s barbecue sauce) or the Maxwell Street Polish (all the trappings of Polish sausage in convenient poutine form).
And that’s about it. Oh, yeah. They have a jar of pickled eggs for a buck each on the counter.
In case you need a little protein.
