Despite the best of intentions, resolutions for the new year are rarely executed as planned. Whether it’s eating fewer carbs, joining a gym or hitting up that yoga class twice a week, everyday temptations tend to de-rail our plans for a healthier epoch.
That’s nothing to be ashamed of, however. In fact, this post is for those of us who have abandoned their unreasonable health goals, at least temporarily. There’s no judgement here. It’s January in New England; nobody wants to run ten miles in 10ºF weather only to then adhere to a juice cleanse supplimented by raw nuts. Tis the season of hearty eating. It’s gravy season.
Located inside a former rail station in downstwn Somersworth, Gravy is a haven of sauce-slathered gluttony. The menu at this come-as-you-are restaurant is based around the seven different gravys that the folks behind the line prepare in-house. Whether it’s creole gravy laced with tasso ham, World War Two-era chipped beef gravy, or Welsh-inspired beer and cheese gravy, there’s a saucy condiment for everyone here. There’s even a vegan and gluten-free New England mushroom gravy for the herbivores of the group.
From there, guests can assemble their own meal from a dizzying catalogue of starches, proteins and accoutrements, or they can allow the experts to do the work and choose from Gravy’s selection of plates and sandwiches. Perhaps the most sinister of the bunch is their take on the classic Quebecois poutine; it’s apply named “The Gravy Boat”.
To assemble this heart-stopper, the restaurant loads their french fries with cheese curds and their “Turducken Gravy”, that’s gravy made from turkey, chicken and duck, resulting in a sauce with more richness and depth of flavor than what you’d find draped over a turkey breast at your local diner. It has all the flavor of the freakish holiday dish it’s named after (That’s a duck stuffed inside a chicken inside a turkey).
To eccentuate the meatiness of that gravy, this poutine is crowned with a pile of duck confit. The tender shards of duck, cooked slowly in it’s own fat and juices, add an extra layer of decadence and umami to an already assertive dish. All that’s left to finish is a fistful of chopped scallions and several napkins.
Definitely a knife-and-fork affair, this crock of indulgence will hit your arteries like a sack of bricks, but your soul will be on cloud 9. The lagoon of gravy saturates the fries, infusing its essence into every last spear of potato. The squeaky curds melt under the weight of all that gravy, making each bite stretchier and gooier than the last. Mix the scallions and confit right into the fries and savor each mesmerizing bite. A pile of potatoes has never been so decadent.
Not particularly enamoured by duck? Gravy offers another take on this Canadian staple. Their “Burlington Poutine” features French fries covered in beer and cheddar gravy, scallions, curds, spiced apples, bacon, Vermont cheddar and maple syrup, resulting in a sweet and savory take on a classic.
The beverage program at Gravy includes a bevy of craft beers and ciders, drafts and wines. Theres even a selection of soda fountain classics such as milkshakes, egg creams and ice cream floats.
Whether you’ve put your resolution on hold, given up entirely or never had one in the first place, Gravy is the spot to warm up your insides and dig into some of the best poutine in the state.
Find Gravy at 6 Main Street in Somersworth, NH.