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Poutinerie Loads Up Their Gravy Soaked Fries With Crispy Lechon Kawali

Poutineries are no strangers to adding innovative toppings to their loaded fries, but the recently opened Sauced Up in Cerritos, California, is putting a unique Filipino twist on their poutine by piling on heaps of scratch-made lechon kawali.

Photo: Evan Lancaster//Foodbeast

Co-owners Mike Nocos and Romeo Manzano Jr. have a laser focus on attention to detail when it comes to quality and quantity. Such is the case with this Lechon Kawali Poutine, which features a crispy pork belly that’s marinated for 24 hours before going through a slow overnight roast.

A generous portion of that lechon kawali is then crammed onto seasoned fries, and from there, a bounty of toppings mix in an unforgettable combination of tastes. There’s slightly sweet caramelized onions, a rich country gravy, squeaky cheese curds, acidic yet savory mang tomas, an oozy poached egg, and fresh green onions to create a poutine that is decadent yet balanced in flavor.

While Nocos and Manzano Jr. have a true culinary masterpiece in the Lechon Kawali Poutine, they also have other unique toppings they stack onto their fries, such as chicken karaage, lobster, and clam chowder. There are also custom choices for the base, with tots and nachos amongst the options available.

It’s a unique fusion of a Canadian classic and protein options from all around the world, but Sauced Up’s shining star, in our opinion, is the Lechon Kawali Poutine.


9 Wild DineLA Dishes We Need To Sink Our Teeth Into

Photo Courtesy of Ma’m Sir

We’re smack in the middle of Los Angeles’ acclaimed restaurant week, and for those of you in Southern California through January 25, a bevy of eateries are participating in dineLA. This is an event where participating restaurants craft an exclusive menu, lunch or dinner, that best represents them — just at a fraction of their regular prices.

For those who participate in dineLA for the adventure, and want to venture away from the more traditional dishes you can find at most restaurants, you’re in luck. We discovered nine innovative dishes that have piqued our interests this season.

Check them out below. As with most cases during dineLA week, reservations are highly recommended.

Cracklin’ Beer Can Chicken


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Found at A Frame, this Cracklin’ Chicken combines the moistness that comes from beer can chicken with the rich, bold flavors that can only be found at this Hawaiian Soul Food spot. With a beauty like this, it’s no wonder this chicken item has become one of A Frame’s signature dishes.

Croissant Bread Pudding


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Made with dulce de leche and vanilla bean gelato, Art’s Table is serving up this sweet rendition of bread pudding made from croissants as part of their dineLA menu. Croissant Bread Pudding checks off a lot of the boxes for anyone with a sweet tooth.

Ribeye Dry Aged In An Environmental Chamber


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A dry-aged steak is an experience that beef lover should have once in their life. APL Restaurant is serving a ribeye that’s been dry-aged in the restaurant’s famous 1,000 square foot chamber. Man, imagine the flavor waiting to be unlocked within that steak.

Duck Confit Poutine


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The duck confit fries from Belcampo are one of the best fries I’ve had the privilege of trying in Southern California. Belcampo takes them to a new level by throwing in crispy duck leg confit, duck gravy, and white cheddar.

Lobster Tacos


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Fans of hard shell tacos can find Blue Plate Oysterette’s Lobster tacos stuffed with Maine lobster, shredded lettuce, jalapeños, and drizzles of a “cheesie” sauce and truffle oil. A huge departure from the hard shell tacos I enjoyed in college, but a welcome one.

Lobster Pizza


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There was a time when throwing lobster on a pizza was unheard of, but Cattle and Claw’s took their shot and it looks delicious. This may be the first pizza I wouldn’t dunk in ranch dressing.

Butter Lobster Ramen


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The key to a solid bowl of ramen is a rich broth, and Hinoki + The Bird’s Lobster Ramen does not shy away from that. This decadent dish features butter poached lobster swimming in a seafood broth and hand-made ramen noodles.

Longanisa Burger


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I haven’t been a fan of longanisa sausage for long, but since trying it, the Filipino ingredient has become too delicious to quit. Ma’am Sir’s Longanisa Burger serves up an entire patty filled with those juicy Filipino flavors. Wonder if I can request a double patty here?

Big Mohawk


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Fans of the Impossible Burger will want to check out Mohawk Bend’s Big Mohawk, a meatless play on McDonald’s prolific Big Mac Sandwich. It features two vegan Impossible Meat burger patties, shredded lettuce, vegan American cheese, pickles, onions, and special sauce on a sesame seed bun.

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Here’s The Best Short Rib Poutine In Laguna Beach

Poutine, the classic mixture of fries, cheese curds and gravy, has become a quintessential dish of Montreal, Canada. In Canada, the popular, savory dish is frequented by the weekend’s late night/early morning crowds, hungry for some greasy sustenance to subdue their alcohol-fueled hunger pangs before slipping into bed, just in time to beat sunrise.

However, while it’s important to know and understand the history of poutine, you might be able to get your hands on some — without having to renew your passport, or purchase a plane ticket to Canada.

Enter Three Seventy Common Kitchen + Drinks. Located in Laguna Beach, Calif., roughly 2,900 miles west of Montreal, you can find a picturesque homage to the Quebecian dish.  

Executive Chef Ryan Adams specializes in more than just poutine – still it would be wise to add 370 Common’s Foodbeast Approved Short Rib Poutine to the list of mouthwatering creations that will grace your palate during your visit.   

Chef Adams, who was voted Orange County’s Chef of the Year in 2014, has spent a great deal of time perfecting his poutine. It should only take one glimpse of a gooey cheese pull, or one taste of Adams’ gluttonously delicious house made short rib gravy, and fries. It’s no wonder this internationally-inspired dish has become a local celebrity.

Created in partnership with Visit Laguna Beach

Culture Fast Food Sweets

For One Day, Tim Hortons Is Serving A Poutine Donut In The United States

Photo: Tim Hortons

Things are about to get a little more Canadian here in the United States — at least for one day.

In honor of Canada’s 150th Anniversary, US locations of Tim Hortons will be serving a donut that draws inspiration from our neighbor to the north.

The Poutine Donut is the chain’s signature Honey Dip Donut topped with potato wedges, gravy, and cheese curds. It will be available for about $1.49, depending on the region.

Other Canadian-inspired items include Maple Timbits (donut holes) and a Maple Bacon Iced Capp (frozen coffee). That’s a lot of maple.

Unfortunately, you can only get the exclusive donut on July 1. This means if you’re near a Tim Hortons and you’re a fan of poutine, don’t sleep on it.

Hopefully, if proven popular, Tim Hortons may think about adding the poutine donut to the menu, or at least extending its run of availability beyond a single day.

Fast Food Restaurants

OH, CANADA: Carl’s Jr. New Poutine Burger Has Cheese Curds, Gravy, Fries & Potato Chips

We haven’t tried any new Carl’s Jr. product since they were testing their Nashville Hot Chicken Sandwich last year, but one of their newest items have our curious tastebuds piqued.

Carl’s Jr. Canada has just released a burger they claim is #TrulyCanadian: the Poutine Thickburger.

The burger features a traditional Carl’s Thickburger beef patty topped with potato chips, peppercorn bacon, criss-cut fries, cheese curds, and poutine gravy. There’s so much starch, and we love it.

Carl’s new Poutine Thickburger will be available for a limited time at participating Carl’s Jr. locations in Canada. Residents of our great neighbor to the north will be able to download a coupon for the new item that gets them a small fries and drink with purchase of the burger.


Oh, Canada! We Thank You For These Foods

From being the home of Justin Bieber to doling out neon colored currency, it’s not totally surprising that Canada is often considered the “Miranda” of North American countries.

For those unfamiliar with the Sex and the City reference, our northern neighbor is one that lacks the respect it deserves. Americans are quick to note the differences between themselves and their Canadian counterparts, while identifying, with hubris, the benefits of living just south of the International Boundary.

However, in many regards, I find we are too quick to judge. The bright Canadian dollar is reminiscent of a simpler time (think Monopoly) and the Biebs has made a stellar comeback. Though it may be “too late to say sorry” for our past Canadian criticisms, we should move forward by recognizing all the good things Canada has to offer.

For just as Miranda had an underrated wit and strong sense of self, Canada has poutine and maple syrup. Beyond those, here’s more foods that we have Canada to thank for.


One the most Canadian of all Canadian cuisine is undoubtedly poutine. Originated in Quebec in the 1950s, these gravy and cheese curd-slathered french fries have taken many different names depending on their host region. In southern states such as Louisiana if you have a craving for poutine you’ll need to order “boo fries,” whereas in Jersey you’ll be having the disco fries. In Canada, this dish has so much national pride that a group of poutine lovers prompted a “poutition” to make it the National Dish of Canada.

Maple Syrup

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Beating out poutine when it comes to food that has become synonymous with Canada is, of course, maple syrup. Canada, namely Quebec, produces about 75-80 percent of the world’s syrup supply. The maple leaf is also the symbol featured on the Canadian flag as well as the name of Canada’s famed ice hockey team: the Toronto Maple Leaves. So the next time you’re indulging in a big stack of pancakes, shout out Canada for the rich maple syrup that’s about to cascade down its sides.

Canadian Bacon

Likely taking the bronze in most stereotypical Canadian foods is Canadian bacon. While many Americans feel the same love for bacon as Canadians do, this becomes a point of contention as the two are vastly different. Bacon, as we recognize it in America is cut from the pork belly, whereas its Canadian equivalent comes from pork loin. This leads to theirs appearing more like ham rather than the crispy, smoky bacon we’re used to. My personal thoughts on the issue: just eat both.


Don’t let the startling name of this pastry make you skip to the next item on the list. First imagined in the 1980s, BeaverTails are a fried dessert garnished with toppings of your choosing from berries, whipped cream chocolate etc. The sweet confection gets its name from its shape where it’s meant to resemble, you guessed it, a beaver tail. If you’re skeptical on how it tastes, reach out to President Obama. Yup, our POTUS couldn’t help but indulge in one of these classically Canadian treats when he visited in 2009.

Nanaimo Bar

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Don’t fret if you also just had to Google the pronunciation of this Canadian dessert. Originating from, you’ll never believe it, the city of Nanaimo, these bars have been enjoyed since their inception in the 1950s. A no bake treat (yes please!) Nanaimo bars are comprised of a wafer crumb base topped with a layer of custard and chocolate. Canada, you the real MVP for this one.

Kraft Dinner

You read that right, these impossibly cheesy and delicious mac ‘n cheese dinners are a Canadian staple. Canadian adults look to the meal with nostalgic fondness, whereas for kids, it’s likely one of the only dishes they know how to make. Regaled as the ultimate comfort food, Canadians are said to consume 55% more Kraft dinners than Americans.


Considered a French Canadian delicacy, tourtiere is a meat pie made with either pork, veal, or beef. Though in Montreal, the dish is typically made with ground pork, some chefs include all three meats. The dish is usually associated with the holidays and eaten at Christmas. However, zealous tourtiere lovers can enjoy it all year round if they wish. One suggestion: don’t watch Sweeney Todd prior to consumption.

Saskatoon Berries

What looks like an engorged blueberry but tastes like a cherry/grape/almond hybrid is what is known as a saskatoon berry. Containing high amounts of antioxidants, Saskatoon joins the ranks of acai and avocado as a fellow superfruit. Due to it’s health benefits, the American market is eager to get in on this fruity Canadian action. However, there’s been some love lost on this endeavor as American marketers are keen on calling the powerful fruit, “juneberries.”

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Behold The Beauty Of Chicken Tikka Poutine From Badmaash

That beauty is only skin deep in the old adage that champions the quality of inner character is a testament that can apply to food as well. It’s been said time and time again that we eat with our eyes. The popularity of “food porn” and food content-based Instagram accounts help sustain that banner statement. However, when a dish is altogether aesthetically and gastronomically pleasing, then it warrants deserved attention.

The chicken tikka poutine at Los Angeles’ Badmaash is exactly a dish worthy of such distinction. Brothers Nakul and Arjun Mahendro are the creators of it, a perfect representation of the unique slant they give Indian food at their Downtown Los Angeles hot spot.

Now back to that aesthetically pleasing aspect, though. Clicking on the video above should be enough to hit home the beauty in a gooey cheese curd pull or the grace in the gravy’s perfect drape over the crispy fries.

Ah, the art of food. Our palates are essentially all blank canvases waiting for the next chicken tikka poutine to color its existence.

Fast Food

This Hollywood Restaurant Has A ‘Big Mac’ Poutine


As much as some consumers badmouth the Big Mac, you have to admit they sell. The iconic McDonald’s item features two beef patties, lettuce, cheese slices, onions, pickles and McDonald’s Mac Sauce served on a sesame bun.

We kinda love it so much, we turned our Big Mac’s into Pizza. The latest item to get the Big Mac Mac Daddy treatment comes from a Poutinerie in Los Angeles.

Smoke’s Poutinerie in Hollywood is offering a new dish they call the Mac Daddy Poutine. Can you guess what it was inspired by? No, take a guess.


The poutine dish is made with freshly-cut fries and the Canadian staple of chicken gravy and cheese curds every good poutine dish requires. Here’s where it gets special.

Smoke’s Mac Daddy is then topped with lettuce, a cheese sauce, ground beef, their version of a Mac Sauce, pickles and sesame seeds. Kind of like a deconstructed Big Mac on top a bed of poutine. Here’s how they make it:

Fellow Foodbeast editor Reach had this to say:

Poutine is grown folk snacking. But with the Mac Daddy poutine, each bite took me back to stinky ball pits, Happy Meal prizes, and the awe in which my 8-year-old eyes viewed the size of a Big Mac.

You can get yourself a box for around $10. The Mac Daddy will be available through the next week.