Black Sheep Pizza
600 Washington Ave. N
Minneapolis, MN 55104
When Black Sheep pizza opened in 2008, everybody was talking about it. Newspapers, blogs, and local magazines were abuzz. It was quite clear that Black Sheep was going to be the new “it” pizzeria in the Twin Cities.
So when we went to Black Sheep, our expectations were high. We had one question to answer: Does Black Sheep pizza live up to its hype?
Black Sheep’s pizzas are coal-fired, a technique used when the first pizzas were made in the U.S. on the East Coast. The result is a sturdy, thin, and slightly crunchy crust that compliments the sauce, cheese, and toppings.
We got a chance to talk with Jordan Smith, the owner of Black Sheep. He explained his restaurant’s focus on using quality ingredients – something we noticed immediately. The ingredient list is impressive, with such picks as fennel sausage, meatballs, hot salami, cracked green olives, pickled peppers, oyster mushrooms, and smoked mozzarella. We ordered a half-and-half pizza, allowing us to try a variety of toppings, each of which held its own.
The atmosphere at Black Sheep is trendy and urban, but friendly. It’s located in the Warehouse District of downtown Minneapolis.
- Expect to wait to get seated on weekends. Black Sheep fills up early during peak weekend hours.
- Black Sheep is less than one mile from Target Field.
- Wine and beer is served.
- A small but quality selection of appetizers and salads is served
So to answer the question of whether Black Sheep is as good as everyone says it is: Absolutely. In fact – dare we say – it’s one of our favorite pizzerias in the Twin Cities.