Hi there! I’m Stacey Case. I hope you’ve had a great month, hopefully checking out some of my recommendations since I began this column a little while ago. This month’s edition will be a little different. My column is called Eats & Deets – I’m taking it literally this time, and telling you about a new establishment opening soon in Cornwall. Carnie’s, in the building that was formerly Olympic Pizza, on Pitt!
I first met Troy Paquette in 2022, when I began spinning Motown soul 45’s on two tiny turntables, during Sunday brunch at his much-missed restaurant, Brunch On Pitt. I loved their food, how the focus was on everything being fresh and homemade. Because I spent time there spinning records, I started hanging out a bit, and Troy soon hired me part time as a kitchen prep guy and as an occasional server. I loved working for him and his business partner Mike Crites. Super chill vibe. I’m sorry to see it gone.
Over the years Troy and I have kept in touch. I’ve prepped kitchen for him at a weekend ninja convention in the summer of 2023, and did some kitchen prep when he took over the Mama Bears chip stand in the summer of 2024, after renaming it Carnie’s.
I had known about the idea “Carnie’s” the whole time, at the end of his first restaurant. It’s all he talked about. Bringing the fun of carnival food to Cornwall, no corners cut, but still at a low price. At the end of Brunch On Pitt, Troy had discovered his fascination with perfecting the bloomin’ onion – a giant onion cut so it blooms, then breaded and deep-fried. It will be a feature at the new Carnie’s.
I’ve been curious,so I thought I’d ask – what is Troy’s obsession with carnival food all about?
Troy: “We chose carnival food because it brings people together and raises spirits. Accessible and family friendly. We also don’t like that by its nature carnival style treats are heavily over priced, and wanted to offer the same kind of experience where you can bring you whole family and not break the bank. Also its damn fun!”
Since you’re in the former Olympic Pizza location, and you’ve kept the original pizza oven, what are your pizza plans?
Troy: “Cornwall style pizza for me was a massive part of growing up. It was always a huge treat when my old man would come home after work with a large, thin crust special from Olympic. Over the years our local pizza has changed, and I miss some of the things I remember from my youth. Without giving away any tricks, our goal is to use my experience as a chef to pay respect to the legacy of Cornwall style pizza, while putting our own stamp on it.”
And there you have it. Coming soon to Cornwall – Carnie’s!
If you have a restaurant tip, news or gossip, drop me a line at [email protected]
See you next month!
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