Griffith's was focusing on poutines, which was kind of unheard of in Melbourne. They had plenty of different poutines with different toppings but the traditional poutine was proudly representing what a poutine really is. The curd cheese was super close to the real deal, the gravy was light, good and fun and the chips were pretty good. On the subject of chips, maybe they were a bit too pasty, needed a stronger cook and the crinkle cut was distracting but all and all easily a top poutine in Melbourne. I miss this place.
Is it a pout?
It's a real opinion of a real meal bought in a restaurant but not all restaurants labelled the meal as being a poutine and it's all in the spirit of discovery and fun. Some labelled the dish as "loaded fries" or simply with the ingredients "Chips, Gravy & Cheese". I wish everyone would try every poutine and all the close variations. For any chef or worries restaurant owner the best solution is still to do more research on poutine, its origin and the existing variations in Quebec. Otherwise the "loaded fries" label is a very polite way to tell that you're not going to have curd cheese, for example, even if it won't prevent a Quebecois from thinking about poutine while eating loaded fries.