Modern poutine offerings embrace the potential for experimentation with the addition of proteins and novel toppings.

It’s gaining traction on menus but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

This sweet potato poutine, made by chef Ruth Tal of the Fresh restaurants in Toronto and Los Angeles, is made with vegan “cheese” sauce and mushroom gravy. It’s a hearty sidekick to menu items like squash tacos, a Supergreen Caesar Salad and nachos with cashew “queso.”

Also, Danji in New York City serves kimchi poutine made with French fries, corn, bacon and sour cream as well as kimchi.

The Enchanted Poutinerie, a restaurant in Toronto, created Unicorn Poutine by adding multicolored cheese curds to fries and gravy.