A dish that tells its story — Tourtière reviewed

You can taste history in Tourtière if you know what to look for. poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The comforting and familiar character reflects those layers — wild blueberry doesn't appear by accident; it came from a specific tradition.

The an east coast seafood shack setting made sense of it. You understand the food differently when the context is right. Canadian rye whisky alongside is part of that story. Some food is just fuel. Tourtière, properly made, is something more. This version told the story well.