Pizza at Black Sheep, originally uploaded by Aaron Landry.
In Minneapolis’ North Loop, Sara, Andy and I visited this autumn’s most-hyped pizza joint, Black Sheep. They’re apparently the first coal-fired pizza in Minnesota, taking after the unfortunately dying tradition of coal-fired pizzerias in New York City (new coal-fired ovens in NYC are now banned but pre-existing ones are grandfathered in, leaving about 20 left in the city).
Black Sheep is situated a few steps lower than street level in a dark but very clean space that feels new. The kitchen is large and most notable is their large, shiny oven which primarily burns anthracite coal and is assisted by natural gas.
Their menu is small, starting with a 12-inch cheese pizza for 7 bucks to a twenty dollar 16-inch pie with fennel sausage, hot salami, onions and cracked green olives. I was surprised to not find a margherita or even a quattro formaggi or similar pizza on the menu. They didn’t have a pepperoni pizza either, which is only a surprise because they didn’t have the standards I’m used to seeing on a coal-fired menu either and hey, it is Minnesota. I am not complaining: as with their small beer and wine menu, the few choices they offer are really great picks.
I ended up ordering their tomato and oregano, which doesn’t contain cheese, then added smoked mozzarella and garlic after a good recommendation on building my own from our waiter. Out came a fantastic smelling pizza with little wait.
Like most coal-fired, the magic is in the crust: crispy on the outside and chewy inside with a very pleasing texture that isn’t too doughy nor too airy. Another piece of the coal-fired magic is that the pizza is generally very evenly cooked all around and just crisp enough on the edges. It’s a tad sweet: not enough to distract but just enough to notice. Just how I like it, honestly.
All the toppings tasted very fresh and were balanced well. It’s rare to find pizza in Minnesota that isn’t overloaded with cheese, even with some Neapolitan-style pies. Black Sheep pulls it off. The smoked mozzarella was significantly different than the regular mozzarella and strongly recommended.
Service was friendly and sometimes chef Jordan Smith will come around to ask what you think.
Some have said it’s their new favorite pizza in Minneapolis. I can’t put it up there yet but I will say I can’t wait to go back again.
Read more buzz from Katie Cannon, Jeremy Iggers, James Norton and Sarah Fleener.
UPDATE, JAN 21, 2009: Went for my third time this evening with my sister and brother-in-law. It was busy and had to wait about 40 minutes to be seated. We ordered their Tomato & Oregano and added garlic, smoked mozzarella and fresh tomatoes. I chatted with Jordan Smith a bit and he admitted he doesn’t read many blogs primarily because of the temptation to respond to them. I told him that most everything I’ve read has been positive and that the pizza I just had was the best pizza I’ve had in months. It’s true: right now, Black Sheep is nailing it.
Black Sheep Coal Fired Pizza
600 Washington Ave N
Minneapolis, MN 55401
612-342-2625
Comments 6
Wow, I can’t seem to go anywhere (Internet-wise) without hearing about this place. Guess I’d better check it out one of these days.
Posted 19 Nov 2008 at 14:13 ¶Sweet, thanks for the update.
Posted 21 Jan 2009 at 21:02 ¶This place, much like all the places in the old warehouse district north of Sex World, sucks.
Having heard about the place from friends, we tried to go. After waiting an hour and a half, and the staff not being able to tell us how much longer, we gave up and left. So, I have no idea how the food is.
Also, one of ourcparty never even made it into the restaurant. There is so little parking nearby that hecspent the whole time driving around in circles trying in vain to find a space.
So, even if the food is good, I’ll never know, because I won’t go back. Like everything in life, it is all about location, and this place’s location sucks.
Posted 28 Mar 2009 at 19:48 ¶Simplicity. I think we do this well in the Midwest. Black Sheep pulls off the concept with grace, subtlety, and originality.
The basement atmosphere is cozy and warm; making it the kind of place you could spend hours drinking and eating in. The staff was attentive and knowledgeable about their beer & wine selection.
And the pizza was phenomenal. I’d echo your statements about the pizza coming out well balanced. Crust was perfect, roasted red peppers and pepperoni were tangy & slightly spicy. Will get the buffalo mozz next time, too.
Le sigh. My new favorite place.
Posted 30 Mar 2009 at 11:46 ¶James G.
Posted 08 Apr 2009 at 07:24 ¶Obviously the place doesn’t “suck” if it’s that packed, and since it is that packed doesn’t it also mean the location must be good? Your rational is ridiculous. Sounds like your mad because you didn’t get to try what everyone is raving about. You some common sense and go back and try it. Or keep carry your cross. Your pick.
I live in Duluth and when I first heard about this place last fall, I couldn’t wait to try it! The first time I went, on a Saturday afternoon, it was closed. I think they opened at 4 or something so I went somewhere else to eat. When I finally did get back there in March, we got there just after opening and even though it was packed and a line was forming outside, the place only has about 6 or 7 booths, which surprised me. Well, there were 4 of us and we were very cramped in one of the booths. We ordered something to drink and one ordered water and when those came every glass stunk of detergent. You could even taste it in the water. The waiter came by and we told him and he agreed so we asked for new drinks and in no time he brought us new ones. Well, guess what…….same thing, only this time the waiter didn’t agree with us. Said everything smelled fine to him….well, we can smell and we can taste…..it wasn’t fine so we told him forget it, we’ll just order the pizzas, which we did. Probably 6 minutes later the pizzas came. After all the hype, I was quite disappointed. One pizza was a sausage and pepperoni pizza and the other was some sort of supreme pizza. Nothing about these pizzas made them stand out. I was expecting more flavor out of the meats and sauce but it was quite boring. I tell people to definitely try it but don’t expect to have a desire to return. I’ve tried it and won’t go back. The waiter wasn’t that friendly, the food was average, and the glassware/drinks stunk. After the trendiness of the place wears thin, the place will die a quiet death and people will slowly go back to the pizza joints that they came from. Fireside, Red Savoy, Davannis, etc. All better pizza, IMHO. Personally, I prefer Downtown Duluth Sammy’s over any other place.
Posted 15 May 2009 at 20:39 ¶Post a Comment