After a decade of serving up poutine and comfort food, Petit Poutinerie in Rochester’s Neighborhood of the Arts (NOTA) will close its doors on February 1. Owner Ronnie McClive announced that the restaurant and its food trucks will cease operations, marking the end of an era for this beloved local business.

Experience the Last Taste of a Rochester Icon Before It's Gone

A Humble Beginning

In 2011, Le Petit Poutine emerged from a converted fried dough truck, introducing Rochesterians to Quebec’s iconic dish—a harmonious blend of French fries, cheese curds, and gravy. The founders, Lizzie Clapp, her brother Seamus, and his girlfriend Valerie Elston, faced skepticism at first. Many locals were unfamiliar with poutine and often requested plain fries. However, Clapp’s insistence on offering poutine as a unique culinary experience gradually won over the community.The early years were challenging. Food trucks in Rochester faced strict regulations limiting their vending locations. This obstacle prompted Clapp and her eventual co-owner, college friend Ronnie McClive, to establish the Rochester Food Truck Alliance (ROCFTA). Their advocacy efforts led to significant changes in city policies, allowing more flexibility for food trucks to operate downtown. ROCFTA disbanded in 2018, but not before making a lasting impact on the local food scene.

Expanding Horizons

Le Petit Poutine grew rapidly, adding a second food truck and expanding its menu beyond traditional poutine. The trucks became fixtures at festivals and events, creating memorable experiences for attendees. By 2020, plans were underway to open a brick-and-mortar restaurant. However, the onset of the COVID-19 pandemic forced them to abandon the building purchase and adapt to new realities.During the pandemic, they pivoted to neighborhood service, sports games, farmers markets, and curbside pop-ups. Finally, in early 2022, they opened the restaurant under the name Petit Poutinerie at 44 Elton St., offering nine variations of poutine, seasonal specials, and a flight of three poutines. Despite these efforts, attracting food truck customers to dine in proved difficult.

Navigating Changing Times

McClive reflects on the challenges that contributed to the decision to close. The post-pandemic shift in work culture has altered the lunchtime rush downtown, reducing foot traffic significantly. “People just aren’t in offices anymore,” she notes. Additionally, the transition from occasional festival-goers to regular restaurant patrons took longer than anticipated.These factors, combined with evolving market dynamics, made sustaining the business increasingly difficult. Clapp stepped away last spring, leaving McClive to manage the closure process. She aims to create meaningful moments in the remaining weeks, hosting events like guest bartenders, trivia nights, and special dinners.

A Farewell to an Era

As Petit Poutinerie prepares for its final days, McClive expresses gratitude for the community that supported them. She hopes to reconnect with loyal customers and hear their stories. “It does feel like the end of an era,” she says. Until February 1, the restaurant remains open Wednesday through Saturday from 11 a.m. to 9 p.m., and Sunday for brunch from 10 a.m. to 2 p.m. Online ordering is available at petitpoutinerie.com.Petit Poutinerie’s legacy extends far beyond its closing date. Its influence on Rochester’s food truck culture and its role in shaping local dining experiences will be remembered fondly by many.