Yes, exactly what I was trying to say in my post (see below, or above, wherever it shows up).
Yep, the Red Dot. Had my first poutine there, and it was the best until I went to Bad Happy in Chicago last month.
Why couldn’t this article get it right? The fries should NOT be soggy, they need to hold their own against the gravy, and yes, you want the curds to melt a bit, but not so much that they lose their squeak. The curds should squeak when chewed, so you know they’re fresh.
And actually, one place in Chicago, Bad Happy Poutine Shop (939 N. Orleans) DOES truly understand poutine and then some. Went there for my birthday this year and their “Quebecer” is poutine perfection! They did their homework and it shows. They nail every aspect: ingredients, temperature, texture and presentation. And the curds…ohhh, the curds! Big, loud, squeaky gems! They have some interesting variations too and next time I can get to Chicago I’ll give more than one a go.