Two things you may not know about Salt House co-owner Doug Washington: 1) He's Canadian 2) He hates poutine. That's precisely why it's been a menu staple at his restaurant since it opened five years ago. His partner, executive chef Mitch Rosenthal thought it would be a funny joke to put poutine on the opening menu at Salt House. It's not too much of a surprise that the Quebecan comfort food—an unmistakable combination of French fries, cheese and gravy—caught on. "It's fat on fat on fat," says Rosenthal. "People love it."
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
This sweet and meaty bread pudding from The Liberties Bar & Restaurant is perfect on its own as a snack with a Guinness or for dunking into a fried egg for breakfast. Owner Kjerstie Utting uses Irish sausages called black and white puddings, which you can find at Roxie Market & Deli in the Sunset.