Pizza. Every one has an opinion and everyone has a favorite. For me, thin crispy crust, a variety of cheeses, and a bountiful selection of ingredients is a must. March took me and my land sales team to one of my favorite dining areas in Minneapolis, The North Loop. Black Sheep Pizza, located at 600 Washington Ave N, boasts itself as the first coal-burning pizza restaurant in Minnesota. Yes, coal, but it’s not what you would think. They use Anthracite Coal which Black Sheep proclaims is virtually emission free and commonly used in New York Pizzerias. The menu includes 10 specialty pizzas and 23 ingredients to select from for a custom pizza all of which are available in a small 12” model or the large 16” for the leftovers fans.
On this visit to Black Sheep we felt compelled to order enough so we could properly explore the vast varieties of pizza pies. Our table of five people translated into five large pizzas; Hot Salami & Dried Chili Pepper; Fennel Sausage, Hot Salami, Onion & Cracked Green Olives; Oyster Mushroom, Smoked Mozzarella, Rosemary & Garlic; Tomato, Goat Cheese and Capers; and Meatball, Ricotta and Garlic. WOW, what an experience. Each pizza was unique, tasted great and was perfectly prepared. Friendly and prompt service is always a must and Black Sheep’s waitrons did not disappoint. Soft drinks, wine and beer are also available along with several salads and appetizers. Black Sheep also has a location at 512 N. Robert St. in St. Paul so whichever side of the river you prefer this place deserves serious consideration for anyone longing for a great pizza.
Bill’s Beverage of the Month
Bell’s Hopslam Ale! There is no other Ale I have drunk that is as over the top hop flavored as Hopslam. Best on tap, but also available in the bottle, this seasonal is available only in the winter months. I purchased a case which sits along side my favorite wines in the Wine Cellar (basement). Hopslam is described as follows on the Bell’s website: “Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell’s Hopslam Ale possesses the most complex hopping schedule in the Bell’s repertoire. Selected specifically because of their aromatic qualities, these Pacific Northwest varieties contribute a pungent blend of grapefruit, stone fruit, and floral notes. A generous malt bill and a solid dollop of honey provide just enough body to keep the balance in check, resulting in a remarkably drinkable rendition of the Double India Pale Ale style.”