The Best Pizza in Minneapolis and St. Paul | Eater Twin Cities
"Argentinian chef Facundo DeFraia’s pizzas have a unique diamond shape, and the extra touch of olive oil and Maldon sea salt on the finished product sends them to the next level. Like the pint-sized dining room, the menu is slim but enticing. The Peras, made with slivers of ripe pear, gorgonzola, pine nuts, and fresh dill, is a delightful marriage of sweet and tangy; the Campo combines savory chorizo and mushrooms. There are several locations from which to partake." - Stacy Brooks
