PINKYD'S
COME HUNGRY. LEAVE PINKY’D.
Maine’s original poutine truck, serving stacked, saucy, seriously unforgettable comfort food.
MEET THE FOUNDERS.
RANDY SMITH
"2× Maine Chef of the Year"
Twice crowned Maine Chef of the Year, Randy elevated humble French-Canadian comfort food into an award-winning culinary craft. Every curd is certified authentic, and every sauce is made from scratch with zero compromises.
"If the curd doesn't squeak with authority, it has no business leaving our truck window."
— RANDY SMITH, Lisbon Falls, Maine36-Hour Simmered Gravy · Double-Blanched Russets · Authentic Quebec Squeak
PINKY'S POUTINE.
Award-Winning Poutine. Maine-Made.
Maine Battle of the Food Trucks Winner !
Crowned #1 Food Truck against dozens of Maine's premier culinary rigs in Freeport.
Maine Food Truck of the Year
Statewide gold standard for culinary speed, mobile hospitality, and authentic poutine culture.
Poutine (/puːˈtiːn/; French: [putin], Quebec French: [put͡sɪn]) is a dish originating in Quebec, Canada, made with French fries, topped with a light brown gravy-like sauce and cheese curds. This fast-food dish is found across Canada and in some places in the northern United States. It is sold in small “greasy spoon” type diners (commonly known as cantines or casse-croûtes in Quebec) and pubs, as well as by roadside chip wagons (commonly known as cabañas).
“Pinky D's Poutine has taken the classic Poutine of fries, fresh cheese curds and gravy, and has added fresh toppings making unique, custom Poutine meals for everyone. Whether you like beef, lobster, chicken, veggies, pork or simply just a different type of sauce, Pinky D's has the item for you. Choose from over 70 Poutine menu items or create your own.”
Pinky D's, owned and operated by husband and wife team of Deborah and Randy Smith, Randy a 30+ year culinary professional, and two time Maine Chef of the Year, Pinky D’s was the 2016 ME Battle of the Food Truck winner. They serve the classic poutine and numerous other poutine with their own twists.
Maine Potatoes · Quebec Squeaky Curds · Scratch-Simmered Gravy
WHERE'S
THE TRUCK?
Pinky D's Kitchen Hub & Tasting Trailer
674 Lisbon Street, Lisbon Falls, ME
11:30 AM – 7:30 PM
THE POUTINE VAULT.
“Legend has it that poutine (poo-TEEN) got its start in 1957 at a Quebec restaurant. A diner asked for fries with cheese curds in a bag to go, and the owner retorted (in French, being Quebecois) that it would make une maudite poutine—a damned mess. Some say that’s how the dish got its name.”
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16PINKY D'S ON AIR.
As featured nationwide on NBC Sports, NASCAR live coverage & Maine travel documentaries.
NASCAR on NBC Sports
WHO WE FEED.
BOWDOIN COLLEGE
"Annual Campus Harvest Festival · 450+ Poutines Served"
THE GRAVY GALLERY.
18+ years on the Maine highway. Click any photo to view in high-resolution.
Squad at Fernie’s Funnel Cakes
18 years of laughs, steam, and Maine summer memories. Celebrating with the crew at the annual fairgrounds balloon bash.
Chef Randy & Texican
Showdown rally backstage with great food truck friends and thousands of hungry patrons.
Smokin’ BBQ Collab
Festival grounds backstage with pitmaster legends and festival organizers.
Deborah at the Gala
Sparkles and celebration with community supporters and statewide partners.
Boston Hoodie Backstage
Randy relaxing backstage after an electric festival rush. 18 years traveling every highway in Maine.
1,200+ UNRELEASED ROAD DISPATCHES
18 years of high school graduations, waterfront rallies, winter ski pop-ups, and customer smiles documented in real-time.
BOOK
THE
TRUCK.
We bring Maine’s #1 food truck directly to your wedding, campus festival, or private estate gathering.
Zero Stress.
100% Scratch-Cooked.
Self-powered, self-contained, and completely turnkey. Our food truck handles continuous rush service anywhere in Maine.
STATEWIDE MAINE & NEW ENGLAND
Portland, Midcoast, Bangor, Augusta, Sugarloaf, Lewiston & lakefront estates.
PLEASE ALLOW 24–48 HRS
At Pinky D's, our attentive staff is available Monday through Sunday to answer your questions and ensure you are 100% satisfied. Please allow 24–48 hrs for inquiry review and itinerary dispatch.