— Josh Page (@ILikeFoodJP) October 29, 2012
I love pizza, and I really love really good pizza. So it should come as no surprise that I adore Black Sheep. Nowhere I’ve been in the Twin Cities has better pies—and that includes Lola, Pizza Nea, Galactic, Luce, and Punch (I hear Element is good, but I haven’t tried it). With just the right amount of smoky flavor from the coal-burning oven, the crust is first-rate: thin but sturdy enough not to collapse under the weight of sauce and toppings. The sauce is pleasantly simple, bringing out the bright flavor of properly stewed tomatoes and making the “cheese and sauce” and “tomato and oregano” pies minimalist perfection. The more adventurous offerings combine quality ingredients that meld amazingly. Look no further than #5: fennel sausage, hot salami, thinly sliced white onion, and cracked green olives. Brilliant! Absolutely brilliant! Paired with a chop or market salad and a 1919 Root Beer (or a stronger brew), Black Sheep’s pizza brings the love.
From the Eater Crew
Letta, my meatless mate, says: Veggies! Always ask what the market salad is—always. More often than not, it’s incredibly creative and deceptively simple. Recent iteration: roasted fingerling potatoes and asparagus with feta in a bright tarragon dressing. They don’t premake it, so they can leave meat out as needed. Go early and enjoy a big booth, quick service, and the ever-awesome playlist (I’ve heard everything from Fugazi to Belle and Sebastian in my many visits).
Wilco, “I’m Always in Love”