Red Wagon Pizza Company - Review - Armatage - Minneapolis - The Infatuation
"If pizza crust had terroir, Red Wagon Pizza Company’s would exemplify Minnesota’s sense of place. They source their flour from a local mill no more than three days before it gets turned into dough, and the result is a chewy, slightly nutty crust. Add in a well-balanced blend of mozzarella and provolone, a sauce that somehow tastes more like tomatoes than the fruit itself, and the result is the best pizza in Minneapolis. But while Red Wagon’s crust might be firmly grounded in Minnesota, the pizza menu spans the globe, nodding to banh mi, cuban sandwiches, and classic Italian pies. But what’s remarkable about these pizzas isn’t the wide-ranging inspiration—it’s the attention to detail. Fig balsamic is carefully drizzled on the namesake pie in a careful spiral, tempering the salty richness of the sopressata and sausage. A technicolor arrangement of pickled carrots, radishes, and jalapeño lovingly channels the fillings of a banh mi. That creative, meticulous approach to pizzamaking carries over to the rest of the menu as well. The caesar salad includes a perfect soft-boiled egg, the runny yolk luxuriously coating the dressed greens. Garlic cheese bread is made with garlic confit for a mellower, richer take on the takeout staple. Thanks to warm lighting, leather upholstered booths, and candles on the tables, the dining room has a mellow date night vibe. But grab a seat on the patio if the weather allows, preferably at the communal table that encircles a large, leafy tree. Sitting at the marble-topped bar is a good bet, too. The tap list may serve as a primer to the state’s craft brewing scene, but it’s the pizza at Red Wagon that is to Minnesota what Sancerre is to the Loire Valley. RESERVE A TABLE WITH RESERVE A TABLE" - Stacy Brooks
