The restaurant? Le Petit Cafe. It opened with a dinner service Thursday in the historic Avalon building/hotel (the only hotel listed in the Green Book) at 301 North Broadway.

Chef Deirdre Conroy, the farmers market Petite Cafe food cart superstar, talked to me about her restaurant back in December (scroll down for that conversation), and what she described sounds like its come to life!

I'm especially intrigued by this item on Le Petite Cafe's website. Sun room? I'm there.

Sun Room

Reservation recommended. Casual sharing table or elegant seating with lunch or dinner bookings accepted. The entire room can be reserved for your Afternoon Tea party, shower, office gathering or book club.

Breakfast, lunch, and dinner are all part of the plan, tho at the moment it is dinner only, with a fixed price of $31 for two courses, $9 for additional courses.

According to Jeff KIger of the PB,

On May 11, Conroy will add lunch from noon to 2 p.m. to Le Petit’s offerings. On Mother’s Day, she will introduce a three-course Sunday afternoon tea.

I also have to share something I will absolutely enjoy at Le Petite televisions. Amen and hallelujah.

For hours, menus and more, click here.


a) Why the Avalon building?

I spent approx 2 years looking at properties around Rochester, not finding a space that would echo the bistro philosophy I most admire. A space had to be more than walls and a roof - it needed to feel right. As soon as i walked into the Avalon space I knew we could work with it. While it was dated and you had to use a lot of imagination to 'see' the new space - it felt right. The building's owner helped with this also - she is a fabulous woman who see's the potential in this beautiful building.

b) What's your "brick and mortar" philosophy when it comes to dining?

Very elegant, relaxed, efficient, never loud. This will be a place you can linger over dinner or have a warm lunch quickly.

c) Can you give me some examples of the food that will be served?

Elegant refined bistro food. No one European country will dominate, using seasonal produce and as regional as we can get it, examples include - Risotto, Terrine, Cured Salmon. We will make everything in house and dietary restrictions will always be taken into account.

D) What's your open-for-biz target and will you continue your Farmers Market offerings when the restaurant is open?

Currently we are aiming for Feb 2019 opening. Right now we do plan on continuing with Farmers Market - but need to find our pace in the Bistro first. We should be back on track by Summer 2019.

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