Duckfat's famous poutine: Belgian fries cooked in duck fat with
(pedigreed) curds and duck gravy.  By pedigreed, I mean the menu actually
told us where the curds were made.  The fries were crisp (crisper than <a
target=_blank
href="http://photos.mark-pearson.com/2008_12_02_to_2008_12_05-new_york_and_newark/2008_12_03/index.1.html#pommes_frites">Belgian
fry stand in New York</a>), almost like a cross between french fries and
potato chips.  The curds came in large chunks, making them hard to eat in
balance with the fries (though they were easy to cut if one removed them 
and cut them on a plate).  The duck gravy (hard to see in this picture 
because it's at the bottom) was tasty.