Mike’s RestoNotes: Pizzéria NO.900 head of R&D shows his commitment

Fiodar Huminski, the head of Research and Development for the Pizzéria NO.900 chain, is so impressed with the product that he continues to invest in different franchises. He is now the co-owner of locations in the Quartier des Spectacles, Terrebonne, Verdun and most recently Outremont. This is where I recently sat down with him for a sampling of their new risotto fritto appetizer as well as slices of their trademark Charlevoix pizza and a new tasty offering topped with yellow tomato sauce, fio de latte mozzarella, roasted garlic potato, ham, parsley, ricotta salata and crispy taralli.

The cozy Bernard Street spot in Outremont was actually where Pizza NO. 900 founder Alexandre Brunet first debuted the concept of Neapolitan pizza cooked in a remarkable 90 seconds. The special ovens are at 900 degrees Fahrenheit, hence the name of the chain. Since that time there have been 28 more franchises opened in Quebec and one in France. As the group gets set to mark its 10th anniversary, they will make their Ontario debut in the Beaches area of downtown Toronto and in Paris, hopefully in time for the Paris Summer Olympics.

At the restaurants the team provides a unique selection of high-quality products created exclusively for NO.900 by producers from Quebec (more specifically the Charlevoix region) and Italy.  You can even leave with your own pizza kit. Sometime this month, new charcuterie packages will be available for purchase in all Metro grocery stores.  I was sent home with a sample to try. This is a collaboration with Les Viandes Biologique de Charlevoix. After winning a prestigious pizza challenge in Atlantic City, New Jersey last summer, the NO. 900 team will head to the Pizza Expo in Las Vegas in March. Marketing Director Gabrielle Hamelin, who is also Huminski’s wife, is working on a book of stories and recipes about the NO. 900’s first decade of existence. That is expected out later this year when grand celebrations are planned.

For menus and locations, go to https://no900.com.

MONTREAL EN LUMIERE: The culinary roster for Montreal En Lumiere is looking as tasty as ever, despite the fact two participants (Sushi by Scratch and Brasserie T!) have shut down since the official announcement was made. Between February 22 to March 10, more than 25 international chefs and winemakers will be on hand at some 50 Montreal restaurants. True to form, the festival will also focus on the major trends of tomorrow, such as sustainable gastronomy.  For a list of participants go to www.montrealenlumiere.com