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Black Sheep PizzaEditor's Choice |
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$$ | Pizza
Black Sheep, the first pizzeria in our area to use a coal-fired oven, stands apart from the pizza herd. Coal's dry, clean, and even heat produces beautiful crusts and a variety of fresh, robust toppings. Its beer list will please any geek. Conjuring the tiny hidden neighborhood pizzerias in New York City, this joint is adorably cheap and delicious.
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WHAT THE CRITICS SAY
Critics' Scoring
Scores will be assigned based on a 0-100 scale broken down as follows:
100 = Perfect
90 = Excellent
80 = Very Good
70 = Good, not Great
60 = High Average
50 = Average
40 = Low Average
30 = Disappointing
20 = Nearly Without Merit
10 = Poor
00 = Worthless
90
StarTribune | Rick Nelson
01/14/09
Oh, and that glorious crust, which stands at attention when it's pulled off the plate. No soggy droop, no sorry sag; it's the Viagra of pizzas.
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85
Minnesota Monthly | Dara Moskowitz Grumdahl
02/09
but I think these are the prettiest, most photogenic, picture-postcardiest pizzas I've ever seen in my entire life. Every single one looked like it could zip into a swimsuit and handily win the Miss Pizza Universe crown.
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84
City Pages | James Norton
11/10/2008
As it turns out, anchovies really work: They're salty as hell and sweetly funky, aggressive playmates for the sauce, cheese, and crust. They will not be popular in all circles. They will be beloved by some.
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83
Mpls.St.Paul Magazine | Beth Dooley
04/09
The crusts are prettily blistered but not burned, the pies are crisp yet substantial, toothy but not tough.
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82
Twin Cities Eats
01/07/09
My favorite thing about Black Sheep is the atmosphere. It is low-key urban cool. Not pretentious, not all quaint and cute, just cool and simple
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80
Secrets of the City | Jeremy Iggers
10/29/08
These pizzas didn't taste smoky, but they were terrific - the flavors were robust, and the crust thin and crispy.
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73
MSP Restaurant Critics
Good. Our experience was a mixed bag - more downs than ups, but there are a couple of things on the menu worth checking out.
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69
Metromix | Sarah Fleener
12/03/09
In addition to the crusty, chewy, melty pizzas, you'll find fresh farmers market salads, pulls of local brews, house wine (as well as bottles of more aged vino) and a hefty cookie ice cream sandwich for dessert.
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65
Gayot
... he's turned to high-temperature coal for a heat source, making pizza the way New Yorkers have been doing for more than a century. The crusts are thin, crisp and nicely charred, and Smith tops them with a variety of both familiar and quirky ingredients.
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BUZZ
Metro
Best Pizza
... the consistent heat, resulting in an evenly baked, golden crust that is just the right combination of chewy and crispy.
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Mpls.St.Paul Magazine
Best New Restaurants
2009
... importing a serious coal-fired oven (clean-burning, though the pies sit next to the coal) to add an earthy quality to thin-crust beauties-that scream NYC-topped with an array of great cured and fresh meats and veggies.
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City Pages
Best Of: Best Pizza
2009
Great pizza is about balance. While loads of ingredients and gobs of cheese can be satisfying, a fantastic pizza is disciplined: Each flavor, smell, and texture comes out without competing.
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Minnesota Monthly | Dara Moskowitz Grumdahl
Where to Eat Now
11/09
Local restaurant veteran Jordan Smith bought Minnesota's first real coal-fired oven and started serving some of the area's best no-frills New York-style pies, alongside cheap, good house wine and farmers'-market-driven salads
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- No Smoking
- Kid-friendly
- Outdoor dining
- Wine and beer only
- Late night dining
- No alcohol
- Entertainment
- Wheelchair accessible
- No credit cards
- No personal checks
- Notable
- Our dining editors' favorites
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