If there is one thing Pizzeria Favo (3400 Monroe Avenue) owners Suzy and Gene O'Donovan are experts in, it's good crust. The O'Donovans opened the first Montana Mills Bread Company in 1996, eventually branching out to include 31 locations. After selling the Montana Mills business, the O'Donovans opened Yotality, a frozen yogurt shop that now has 11 locations. Now the O'Donovans have turned their attention to the pizza trade, opening Pizzeria Favo in the Pittsford Colony Plaza.
Carried over from Montana Mills is the stone burr flour mill that allows wheat to be milled in-house using two huge limestones; the stones grind together and turn the wheat kernels into the flour that is used to make the dough. Good dough equals good crust. Favo offers three different types of dough: a whole grain artisan, a traditional white, and gluten-free. When it came time to research pizza ovens, Gene O'Donovan traveled around the country looking for the best and returned with an oven he had found in New York City and an extra 10 pounds in pizza research weight. The oven they selected has a huge stone inside that rotates the pizzas, cooking them in 4 to 7 minutes. The oven temperature can go up to 900 degrees.
Ordering at Favo is assembly-line style, "kind of like the Chipotle of pizza," says Suzy O'Donovan. You can create your own pie, including unlimited vegetables, using items from Favo's ingredient list. Or you can order one of the specialty pizzas like the A la Vodka ($8.95), which is topped with vodka sauce, mozzarella, basil, meatballs, mushrooms, and peas. The Maui ($8.95) is topped with red sauce, mozzarella, grilled pineapple, Canadian bacon, and green peppers. Made-to-order salads are available, too.
The O'Donovans have also taken one of their self-serve frozen yogurt machines from Yotality and filled it with six different types of gelato. Local craft beers are on tap as well as wine, rotated seasonally. They hope to expand Pizzeria Favo to other locations, and knowing their history, that seems likely.
Pizzeria Favo is located at 3400 Monroe Avenue in Pittsford Colony Plaza. It's open Monday through Sunday, 11 a.m. to 10 p.m. 310-7383. Information: pizzeriafavo.com.
Furoshiki (682 Park Avenue) will offer hibachi entrees prepared in the kitchen and served "hot and fast" for the fall and winter. Hibachi selections include tofu and vegetable, as well as chicken, steak, and shrimp, all under $15. Information: parkavenoodles.com.
Local chef Jeremy Messmer from Mario's Italian Restaurant will compete in the Hometown Breakfast Battle, a national chef recipe competition featuring 135 chefs from around the country. Messmer will take his Abruzzo Breakfast Sandwich to the competition. To vote for Messmer (voting ends September 28) or find out more about the competition: thomasbreakfastbattle.com.
The October line-up of cooking classes at the Rochester Brainery (274 North Goodman Street, Village Gate) includes classes in egg roll and pierogi making, fall flavors of custard, and making your own kombucha and vegan cheese. The Brainery will be partnering with Lento for a pumpkin carving and fall dinner event on October 26 from 6 to 9 p.m. as well. More information: rochesterbrainery.myshopify.com.
The Old Toad (277 Alexander Street) will host a Captain Lawrence Tap Takeover on Saturday, October 3. Captain Lawrence's flagship beers will be on tap, as well as more than nine other beers, such as the Effortless Grapefruit IPA, Mockoli rice beer, and Lavender witte. Information: theoldtoad.com.
The East Rochester location of Rosario Pino's Artisan Foods (349 West Commercial Street) has closed. The Rochester Public Market location is still open.
The Brighton location of Great Northern Pizza Kitchen (1918 Monroe Avenue) has closed.
Chow Hound is a food and restaurant news column. Do you have a tip? Send it to email@example.com.