DAY 23: OCTOBER 23rd, 2015
LOCATION: Black Sheep (600 N Washington Ave, Minneapolis, MN 55401)
GUEST(S): Robin Rothman, Katie Mardis
ORDER: 2 slices of Cheese and Sauce, 1 slice of a Fennel Sausage, Hot Salami, Onion and Cracked Green Olives
REVIEW:
Trust the Crust. Black Sheep brings something new to the Minneapolis pizza landscape. And that something new is something old called “coal.” Just as the Italian-American immigrants did out of necessity in the late 1800’s to revolutionize the pizza industry in New York and New Haven, Black Sheep’s installation of a coal-fired oven is poised do the same in Minneapolis. Heated by both coal on one side and gas on the other, the oven might take awhile to tame but if my Cheese and Sauce pizza was any indicator, the pizzaioli at Black Sheep are close. Their familiarity with nuanced heating discrepancies within will soon lead to the perfect char and an unforgettable crisp-yet-chewy crust that requires nothing more than the basics. If want to order extravagant high quality toppings, Black Sheep has them. My hope is that they realize they don’t need them.
PHOTOS:
Pizzaiolo and coal fired oven |
Coal and gas |
Fennel Sausage, Hot Salami, Onion & Cracked Green Olives |
Cheese and Sauce |
Slice of Cheese and Sauce |
underside |
a slice of Fennel Sausage, Hot Salami, Onion and Cracked Green Olives |
Day 23 |
MISCELLANEOUS:
Lake Calhoun and Robin |
Robin and Katie |
Robin at the Mall of America |
RATING:
4.29/5
- VALUE:
4/5 - AMBIENCE:
3/3 - TASTE:
8/10 - SERVICE:
- 3/3
18/21 = .857 x 5 = 4.29
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