Black Sheep Coal Fired Pizza

Black Sheep Coal Fired Pizza Restaurant Review:

Minnesota's first coal-fired pizzeria is a must for pizza lovers. Chef-owner Jordan Smith has a long pizza-making background, having fired up wood-burning ovens while launching more than a dozen D'Amico & Sons outlets. Now that he's gone out on his own, he's turned to high-temperature coal for a heat source, making pizza the way New Yorkers have been doing for more than a century. The crusts are thin, crisp and nicely charred, and Smith tops them with a variety of both familiar and quirky ingredients. Don't miss the clam-garlic combo, or the house-made fennel sausage paired with green olives. Smith keeps things simple: just pizza, a few salads, a well-stocked antipasti plate and, for dessert, ice cream sandwiches. The bar pours a few first-rate locally brewed beers and a short list of pizza-friendly wines. The setting, squeezed into the garden level of a century-old warehouse, is all wood timbers and red brick.