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Oct 15, 2008 12:25 PM

Black Sheep Coal Fired Pizza: MSP

Does anyone know whether it is open yet? If so, has anyone been? Drove by yesterday and was surprised and intrigued to see it. Looks like it may be open? FYI, it is on Washington approx. two blocks east of Bewitched. Looked on the net and there is a small snippet it the Pioneer Press for anyone who is interested:

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  1. Last time I was by, it wasn't open. I'm very intrigued.

    1 Reply
    1. re: MSPD

      They're doing invite-only seatings tomorrow and Friday, a private Grand Opening on Saturday, and are opening to the public on Monday October 20th, according to an email I got today.

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        1. I wonder if they use "clean coal" technology...

          1. Black Sheep is open now. I went to eat there last night with my wife. I'll say that it was good. We ordered a half flight of house wine - $10. We ordered two pizzas-
            1) Fennel sausage with salami. $12 or so. Great sausage and salami, needed more cheese.
            2) Oyster mushroom with gorgonzola and Rosemary. Very delicious. The pizza tasted like fall- hearty, smokey, and whatever that yummy rosemary flavor is.

            I've never had coal fired pizza, and frankly could not differentiate between it and the california pizza kitchen stove. The pizza was good though. The ingrediets were fresh, and the crust was crispy.

            Compared to Pizza Nea (may favorite local pie) and Punch (a very good pie for a tasty price), I'd rate this as third best of the three. The pizza simply did not differentiate itself in terms of ingredients. That doesn't mean it is bad though. This is my neighborhood, and I'm thrilled to have good quality pizzas next door, and I am sure to be regular customer in the time to come.

            2 Replies
            1. I am curious about their menu. I know they just opened up and it does not seem that they have a website yet. I am wondering if it is a set menu or if you can "customize" your own toppings. I have been searching for a NY favorite- broccoli pizza with ricotta. I know it's not gourmet but I miss it so much...............

              1. re: KyleThomas

                I've been to Pizza Nea, and I didn't think it was that great. For the area, it might be good Neapolitan-style pizza, but for good Neapolitan-style pizza, it was average. The crust was a bit hard and tough (it cut the rough of my mouth!).

                What's the crust of Black Sheep like? You say crispy, but does it have good chew? Or is it just crispy?