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Made with love: Bistro owner celebrating 30 years in the pizza business
Published 2:21pm Thursday, December 17, 2009By AUSTIN PHILLIPS / City Editor
Paul Monnette, owner of Monnette’s Pizza Bistro in Pelham, believes he has the best pizza around.
And many of his customers agree.
“They may not know why, but they know: it’s the best damn pizza they have had down here,” Monnette said.
In just three months at the new location at 9340 Helena Road, Monnette, a Wisconsin native, has continued a tradition he started in 2008 at his location at Lee Branch by conveying his 30 years of pizza passion through his work.
Lizzi and Jordan Smith said they first heard of Monnette’s from Lizzi’s parents, and the couple has been back several times ever since.
“My mom had a coupon and they were really impressed with it, so we decided to give it a try,” Lizzi said.
And that’s a decision they haven’t regretted, as the two said they love the calzones and the spinach, bacon and tomato pizza.
“It’s fantastic,” Jordan said.
Although that word-of-mouth approach has helped make his business a success, the driving force behind his business is mastering the basics.
“The three basic things of a pizza are the crust, sauce and the cheese,” Monnette said. “If you can be top-notch on these, you’ve got quality pizza.”
Monnette credits the spices in his sauce and the Wisconsin cheese he uses, in addition to a little tender loving care.
“You can taste the difference,” Monnette said.
Monnette also works the business everyday, something he learned at an early age as the youngest of 18 children on a Wisconsin farm.
“The restaurant business is a lot like farming: it’s seven days a week,” Monnette said. “But when you don’t have that ownership involvement, that passion does not come through.”
In addition to the pizza and calzones, Monnette’s also offers salads, pastas, soups, sandwiches, desserts and more for dine-in, carryout or delivery.
The restaurant also is kid-friendly with a drawing area for children.
For more information about Monnette’s, call 987-9521 or visit MyPizzaBistro.com.
“Frankly my dear, I don’t give a damn.” – Clark Gable Famous line…
“Best damn pizza”- Monnette
“I don’t give a damn, this is great pizza, regardless of what words you choose to describe it.” – Me
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Having read this story I couldn’t wait to try Monnette’s Pizza. Last night my wife and I had the absolutely best Pizza we have ever had in Alabama. The traditional Italian thin crust pizza is a must try for any pizza lover. The table service is also first class, this is definitely not your traditional Pizzeria,as Paul Monnette has set a new standard for gourmet pizza lovers. We got to meet Paul Monnette and had a very nice conversation about our travels to Italy, he is very passionate about pizza and Italian food which shows in his product.
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I was flattered and proud that the Reporter wanted to do a story on my restaurant. Upon reading it, I was shocked it contained a word which SCR pointed out as profanity. I was shocked because I did not recall the quote as stated. Is it possible? I can’t say with absolute certainty. I will say it reminds me of a message Father Charles Youngson shared with us earlier this week. He warned of the stresses of the days leading up to Christmas and our expectation of a perfect Christmas. Perfect decorations, the perfect gift, a perfect meal, perfectly behaved children and in-laws… He reminded us of the night Jesus was born and how things were far from perfect. The travel, a stable instead of an Inn and even that was just for one night. In that spirit of the first Christmas, he wished us all, an imperfect Christmas of our own. I would like to echo those sentiments to the readers of the story above with an imperfect quote.
Merry Christmas,
Paul Monnette
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I clicked on this story with interest, curious to know where in Pelham this restaurant is. But as soon as I read the owner’s description of his product, in which he felt the need to use profanity, my curiosity ended. I will not be looking for this establishment to patronize it, no matter how good the food may taste.
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