Scores introduces All-You-Can-Eat Ribs promotion

The first Scores restaurant renowned  for its roasted chicken and delicious ribs, opened its doors in 1995 and soon became equally famous for its elaborate salad bar. There are now  nearly 30 locations across Quebec.

The Scores ribs are delicious.

Scores is part of Quebec’s strong tradition of rotisserie-style chicken restaurants, which are especially common in the province compared to the rest of Canada. These restaurants focus on comfort food, quick service, and family-friendly dining.

The main attraction at Scores is its rotisserie chicken, which is slow-cooked on a rotating spit to keep it juicy and flavorful. In addition to chicken, the menu typically includes:

• BBQ ribs 

• Brochettes and grilled meats 

• Sandwiches and wraps 

• Classic Quebec sides like fries, coleslaw, and poutine 

• An all-you-can-eat salad bar, a signature feature at all locations 

I was recently invited by Cassandre Nadeau, the marketing manager of Scores, to the popular Dorval location to sample the limited time All-You-Can- Eat ribs promotion which is on  Sunday to Thursday. It is only $31.95 for as many ribs as you can consume, along with one of three sauces (Scores in-house version, honey and sriracha and apple bbq) and choice of a side (fries, baked potato or Scores rice). Only the ribs will be replenished. And wow, you get the salad bar thrown in as well and what a treat that was for me. I started off with a piping hot bowl of chicken soup, some nachos with cheese and quite a sampling from the salad bar.  Cassandre noted that salad bars can differ from restauarant to restaurant. You can also add a Coors Light (20 ounces) for only $7.

Annie showcases my order and Cassandre's.

Then came the ribs, slide off the bone  style, which  I ate with a knife and fork. Our charming server was Annie, who is studying animal science at Vanier College and wants to be a vet technician. I also ordered a pepsi and finished things off with  a decadent piece of chocolate cake.

The Dorval salad bar.

I must confess that I was not able to go beyond the full rack of ribs, partially due to the volume of food I took from the salad bar. This promotion continues until April 19, so I will be back and pace myself better.

Log on to www.scores.ca  for more details about the chain.

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Mirko D’Agata crowned World Champion Pizza Maker, while Patrice Desmeules and Fiodar Huminski (Locali) take the podium

Groupe NO.900 and its sister brand Locali delivered an exceptional performance at the International Pizza Challenge at Pizza Expo, the world’s largest pizza championship, held in Las Vegas from March 22 to 26.

Three pizzaioli—Mirko D’Agata, Fiodar Huminski, and Patrice Desmeules—distinguished themselves at the highest level by ranking first and second in the world in two of the most competitive categories.

The champions from Montreal get their winning cheque.

With nearly 750 participants and a completely blind judging panel, each edition resets the record books from previous years. In this context, reaching the final and winning represents an exceptional achievement. Mirko D’Agata, 2025 Napoletana STG World Champion, first took first place in the Pan Pizza category, before defeating the winners of the main categories to claim the ultimate title of World Champion Pizza Maker, designating the best pizzaiolo across all categories.

Patrice Desmeules, future owner of his first Locali, finished first in the world in the American Traditional category, while Fiodar Huminski, executive chef at Locali placed second in the same category.

Mirko D’Agata has also been inducted into the World Pizza Champions, a non-profit organization comprising only 70 champion pizzaiolos by invitation. As the first Quebecer and among the first Canadians to join this organization, he confirms his reputation as a master pizzaiolo on the world stage.

“Pizza Expo is an extremely demanding competition. Everything is judged blind, so every year, the judges have no bias. Seeing our pizzaioli rise to the top is a testament to their talent, but also to the expertise and maturity of the NO.900 Group, now among the world’s elite," said Alexandre Brunet, President and co-founder of NO.900.

“Winning this title against the best pizzaioli in each category is a tremendous honor. Standing alongside Fio and Patrice in the final is a source of great pride. I am also very proud of my team, which represented the group with great talent and dignity,” added D’Agata, Executive Chef of NO.900 and 2026 World Champion Pizza Makerà

The NO.900 group and Locali sent a full delegation, combining veterans and young talents, to proudly represent the group and Quebec on the international stage.

Other results from the nine Groupe NO.900 participants at Pizza Expo included:

Traditional American

Patrice Desmeules (co-owner and operator of NO.900 Beauport): first in the world; Fiodar Huminski (Executive Chef at Locali and co-owner of NO.900 Terrebonne, Beaches, and Bernard): second in the world and  second internationally; Samuel Goddard (co-owner and operator of NO.900 Bromont), 21st in the world; and John Sanoudakis, 35th in the world

Best Cheese

John Sanoudakis (Chief Operating Officer of Locali): seventh in the world, second internationally (this category excludes the USA); Patrice Desmeules,  20th in the world; Fiodar Huminski, 42nd in the world

Dairy-free

Fiodar Huminski (Executive Chef at Locali and co-owner of NO.900 Terrebonne, Beaches, and Bernard),  fourth  in the world 

Pizzeria NO.900​​​​​​​ Neapolitan

Simon Melki (Senior Culinary Instructor): 26th in the world, second in the Marinara subcategory; Gabriel Pereira (Pizzaiolo at NO.900 Blainville). 65th in the world; Mathilde Arsenault (Pizzaiola at NO.900 Boisbriand), 71st in the world, second in the Margherita subcategory (out of two); Cloé Martin (Pizzaiola at NO.900 Beauport), 74th in the world; Patrice Tremblay (co-owner and operator of NO.900 Beauport) (AVPN Neapolitan), 48th in the world

Non-Traditional

Mirko Dagata: 89th in the world

Held annually in Las Vegas, Pizza Expo is the world’s largest trade show for the pizza industry. Its competitive component, the International Pizza Challenge, brings together hundreds of pizzaioli from around the globe to compete in a multitude of categories, ranging from traditional Neapolitan to the most daring creations. Winning a medal in Las Vegas means establishing oneself on the world stage and joining the elite of the profession.

Groupe NO.900 specializes in developing restaurant concepts. With 35 locations in Canada and France, the chain has established itself as a leader in artisanal pizza. NO.900 stands out for the quality of its ingredients, the expertise of its pizzaioli, and a warm customer experience. The chain is also the only one in the world certified by the Associazione Verace Pizza Napoletana (AVPN) in the artisanal chain category—a recognition that governs every step of the process: flour selection, kneading, fermentation, wood-fired baking, and mastery of the craft. NO.900’s mission: to offer simple, generous, and memorable moments of togetherness.

 

Easter Dinner at Renoir at Sofitel Golden Mile

This Easter, RENOIR at Sofitel Montreal Golden Mile invites guests to indulge in a celebratory brunch unlike any other. Renowned as one of Montreal's most iconic brunch destinations, RENOIR makes Easter a truly refined family gathering with a specially curated menu designed by Executive Sous-Chef Félix Duquet.

Executive Sous-Chef Félix Duquet 

The menu combines classic brunch favourites with RENOIR specialties. Easter-inspired bites include Gabrielle potatoes with horseradish sour cream and sturgeon caviar, and fresh goat cheese tartlets with camerise berries and hazelnut crumble. Guests can enjoy vibrant salads, artisanal boards, and grilled dishes like Montreal-spiced striploin and lamb rack. The experience is completed with fresh fruit, homemade desserts, and seasonal touches celebrating the spirit of the gathering.

Priced at $105 per person and $49 for children 12 and under, with coffee, tea, and fresh juices included, RENOIR’s Easter Sunday brunch is the perfect setting to celebrate the holiday in style.

 

The first edition of Saveurs Royalmount is underway: Le Fou Fou and Balam head my list

The first edition of Royalmount:  Les Saveurs, is running until March 22. Centered around the high-end shopping complex’s  urban park, this limited-time culinary series is spotlighting  a curated selection of the   restaurants through exclusive menus, special tastings, and chef-driven experiences designed to spark discovery and entertainment.  

Participating restaurants include RH with a special caviar tasting, Momiji by Otto with a sake tasting experience and a special five-course omakase experience, Balam with a special five -course menu and tequila/mezcal tasting, Sammi & Soupe Dumpling with a Xiao Long Bao × Wine Tasting experience, Le Fou Fou with a Winter Tasting Passport, and Sansotei Ramen, with a special festival combo.

The beef tartare from Prime you can get at Saveurs.

I got an advance tasting at Le Fou Fou where the passport included beef tartare from Prime, bao chicken from Sacré Bao, a taco from Hogar (I substituted the pork for beef) and dessert from A La Table (the uber-popular banana pudding was sold out, so I happily substituted a delicious chocolate cake. Tiramisu has a shrimp arrabbiata, but their kitchen was closed the night I went. That experience goes from March 15 to 22. 

You can purchase your passport here.

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I was delighted to make my first visit to Balam.

Balam is the fourth and largest restaurant of La Catrina Group,  located in the urban park of Royalmount and featuring 2,500 square feet with 75 seats, including 15 at the central bar and a seasonal   terrace. The kitchen   has created a menu that honors Mexican roots while reinventing them with modern touches.  Fresh local products are combined with imported ingredients to achieve the authentic Mexican taste with a Montreal flavor. A smokehouse is used to create unique flavors by smoking corn for corn soup with mushrooms, jalapeño, and cilantro, tomatoes for guacamole, whole fish, and smoked duck served in tacos with radishes, Serrano onions, and crispy tomatillos. From tacos to ceviche to Cornish hen with mole sauce and bone-in beef ribeye, each dish is an explosion of flavors. The tortillas are handmade daily.

The exotic cocktail menu was developed by Nectar & Mixologie (Lawrence Picard). Among the star cocktails, the Temazcal (mezcal, Saint-Germain, passion fruit, lime juice, habanero) and the Humo Sagrado (mezcal, hibiscus syrup, ginger beer) are served in a smoke bell for a stunning presentation and unique taste.

Jaime with our meals.

The design studio Renard Flare and designer Maude Coudé created the sublime decor of Balam, which transports us to the Riviera Maya. In fact, the name Balam means jaguar in Mayan, an emblematic figure of Mayan culture and a symbol of deep connection with nature. The textured beige stucco walls are reminiscent of the color and grain of sand, exotic plants abound, and the rounded alcoves are a nod to the ocean waves. The beautiful straw light fixtures add a warm, organic touch to the space.

Balam's beautiful interior.

My mother was my guest  at Balam as I took advantage of the Saveurs. While the tortillas were not on this menu, we asked manager and server Jaime to include some for us. They came with freshly made   guacamole. It was a great start, followed by bowls of delicious ceviche, oysters (ostras con Margarita). For the main course I had the tantalizing duck (pato y mole) while mom chose the pescado a la talla, a sea bass she was quite pleased with. Finally, it was decadent churros with chocolate sauce for dessert. You also get a drink, a mezcal maracuya.  The smoothness and smoky flavor of mezcal combined with the tropical and refreshing intensity of passion fruit, creates a unique and balanced blend.

For more details on the festival go here.

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The newest kosher smash burger spot in Montreal: Smash MzL

A new kosher smash burger spot has opened on Jean Talon, near Decarie. It is called Smash MzL and owned by Stevie Ben Hamron and brothers Benjamin and Shloime Bitton. I recently dropped by for a tasting. The place was packed and Stevie prepared for me the trademark smashburger.

Stevie Ben Hamron at Smash Mzl,

The restaurant opened in December 2025. “We took our time working on the menu and the concept,” said Stevie. “We wanted it  to be a hit.”

Listen to my podcast  here with Stevie 

I had a wonderful tasting, starting out with the trademark smash burger, the American grilled cheese (not even made with real cheese) and fries. For dessert Steve brought the churros,  with dairy-less ice cream.

SMASH MzL is located at 5000 Jean- Talon #145. E-mail events@smashmzl.com and follow them on Instagram. Opening hours are: Tuesday,  5 pm to 10 pm ; Wednesday 5 pm to 10 pm; Thursday,  5 pm to 10 pm ;  Saturday , two  hours after Shabbos to 1 am; and Sunday,   5 pm to 10 pm

Watch my Instagram reel with Stevie 

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