Poutine, Burgers, Fries, and Fried Ice Cream for Two or Four at Fryday Poutine (42% Off)


Value Discount You Save
C$12 42% C$5
Give as a Gift
Limited quantity available
Over 900 bought

In a Nutshell

Poutine can be topped with ground beef, kimchi, and mango salsa; burgers are hand pressed; fries are hand cut; and ice cream is deep fried

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for Dine-in and carryout. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. Not valid with any other Specials, Student offers, or discount promotions. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • C$7 for C$12 worth of poutine, burgers, fries, and ice cream for two
  • C$14 for C$24 worth of poutine, burgers, fries, and ice cream for four
  • Click here to see the menu.

Hours are Monday–Saturday from 12 p.m.–8 p.m. and closed on Sunday.

Fried Ice Cream: Hot, Cold, and Creamy

A seemingly counterintuitive specialty on the dessert menu is fried ice cream. Learn how it’s made with Groupon’s investigation.

It sounds like an oxymoron in a bowl, but fried ice cream is no high-concept whim of molecular gastronomy. Any chef can master the dessert with a freezer, a deep fryer, and careful attention to timing and temperature. The first step is to chill a ball of ice cream significantly lower than standard serving temperature, leaving it some wiggle room to heat up before beginning to soften. The size of the scoop is important, too: the larger the ball, the colder the core will remain, insulated by the outer layers around it. Further insulation comes from a thin layer of breading—egg or tempura batter, crushed cornflakes, or even crumbs made from tortillas torn into bits to destroy the sensitive information printed on them.

Then comes the frying. Oil is an excellent conductor of heat—better than water and, crucially, better than ice cream itself—but it still needs to be extremely hot to do its job quickly enough, about 400 degrees Fahrenheit. As it basks in the oil for 30–60 seconds, the breading turns golden while tiny air pockets inside it expand in the heat, creating yet another source of insulation between the oil and the frozen scoop. If all has gone as planned, by the time it reaches the table the sweet-and-savory sphere will be sizzling on the outside and cold and creamy within.

Customer Reviews

Soooooooo good!
Tracy S. · July 5, 2016
a bit expensive but great food.
Karen T. · April 3, 2016
Excellent poutine. Very good burgers as well. Deep fried icecream delicious.
Leanne J. · December 19, 2015

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