Black Sheep Coal Fired Pizza
Permanently Closed
Coal-fired pizzas, craft beers, and Persian meat skewers
Coal-fired pizzas, craft beers, and Persian meat skewers
"Coal-fired pizza mini-chain Black Sheep is permanently closing its Nicollet Avenue location on November 30, per Racket. The restaurant’s owners posted a note on the door, writing that they’re shifting attention to focus on their North Loop location and their grandchildren. Black Sheep occupied its Eat Street address for ten years." - Justine Jones
"Black Sheep was the first restaurant to introduce coal-fired pizza to the Twin Cities. More than a decade later, it’s a local staple for crackly, delicately charred slices. Pair a simple cheese pizza with a hearty meatball, ricotta, and garlic combination, or a bacon pizza topped with thin-sliced golden pineapple rounds." - Justine Jones
"Black Sheep was the first restaurant to introduce coal-fired pizza to the Twin Cities. More than a decade later, it’s a local staple for crackly, delicately charred slices. Pair a simple cheese pizza with a hearty meatball, ricotta, and garlic combination, or a bacon pizza topped with thin-sliced golden pineapple rounds." - Justine Jones
"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
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