"Black Sheep’s low-emission coal-fired ovens – Minnesota’s first in the state — churn out crispy crusts and bubbling cheese day in and day out. The flavors are fresh and balanced: Spicy salami is tempered by mild anise notes in fennel sausage; salty, buttery olives counter bright bites of onion. Black sheep serves great sauceless pizzas, too. To satisfy a garlic craving, try one loaded with oyster mushrooms, smoked mozzarella, rosemary, and ample garlic. Local beers, wine, and draft cocktails like sangria are ideal palate cleansers between bites." - Natalia Mendez, Justine Jones
