Bothell’s brewpub has a variety of well-crafted dishes to go along with an extensive selection of beer. Among the sides is poutine with brown veal gravy and Beecher’s cheese curds, a close relation to the various poutine’s that Bellevue sibling restaurant, John Howie Steak, was once well known for. A breakfast version also pops up on the weekend menu. Open for takeout and delivery.

Since it’s closer to French than French Canadian,Gainsbourgserves the Quebechors d’œuvreusing Gruyère in place of cheese curds, and to great acclaim. It’s become one of the Greenwood restaurant’s more popular dishes, and it’s topped with a more vegetarian friendly mushroom gravy. Open for takeout and limited dine-in.

The hockey pub down the block fromGainsbourgslings Canadian classics like Montreal smoked meat, peameal bacon, and several flavors of Nanaimo bar. But it’s still probably most known for different varieties of poutine, including a pot roast version, all made with Beecher’s curds. Diners can even get a poutine flight of gravy. Open for takeout and limited dine-in.

This gastropub does a brisket poutine, as well as a pulled pork rendition, and sweet potato fries can be subbed in. The poutine order from the small plates menu is colossal, and as a nice touch, they stick it under the broiler to get that lovely caramelized edge on top. Open for takeout and limited dine-in.

As its name implies, the item to prioritize is at this Belltown spot is the namesake karaage, available in three portion sizes. However, the poutine tucked as part of the appetizer list has received some acclaim as well, smothered in a tomato-curry gravy for a slight twist on a classic. Open for takeout and limited dine-in.

With barbecue as a main focus, this Columbia City sports bar’s poutine certainly picks up that whole smokehouse influence. Along with the classic gravy ‘n’ cheese curds, it features brisket, chipotle aioli, and chives. Open for takeout and limited dine-in.