This laid-back pizzeria serves up mouthwatering coal-fired specialty pies alongside a curated selection of craft beers, making it a must-visit for pizza lovers.
"Black Sheep’s coal-fired pizzas are delicately charred and crispy. There’s a broad range of toppings — on the #5, spicy salami is tempered by the fennel sausage’s mild anise notes and salty, buttery olives counter bright bites of onion. The #12, with bacon, pineapple, and chile pepper, is one of the best. Storm King’s smoky wings are served here, too. This spot has a late-night menu and a reliable happy hour (2:30 p.m. to 5:30 p.m. on weekdays), and accepts orders for takeout and delivery through Uber Eats and Doordash." - Stacy Brooks
"Black Sheep’s claim to fame is its coal-fired oven, which creates a light crust that’s ever-so-lightly singed. Eating it, your fingers might look like you just cleaned a chimney, but those crusty bites are worth it. The fennel sausage, hot salami, onion, and cracked green olive combo is a standout, and vegetarians should opt for the oyster mushroom, smoked mozzarella, and rosemary pie. The North Loop restaurant has a charming, urban-underground vibe and serves an impressive cocktail menu." - Stacy Brooks
"Black Sheep’s coal-fired pizzas are delicately charred and crispy. There’s a broad range of toppings — spicy salami is tempered by mild anise notes in fennel sausage; salty, buttery olives counter bright bites of onion. The bacon and chili pepper pineapple is one of the best. Storm King’s smoky wings are served here too." - Justine Jones, Alex Lodner
"The first of three locations in the Twin Cities, Black Sheep turns out coal-fired pies whose crusts are expertly crisped and ingredients are whimsical yet compatible. My favorite is Number 11 – Persian Beef, Tomato, Feta & Harissa. And if you're tired, hungover, or simply not in the mood to put on pants, don't worry – they deliver (although you may want to put on pants)." - Krisna MacDonald
"Black Sheep’s claim to fame is its coal fired oven, which creates a light crust that’s ever so lightly singed with flame. Eating it, your fingers might look like you just cleaned a chimney, but those crusty bites are worth it. The fennel sausage, hot salami, onion and cracked green olives combo is a standout. The restaurant’s original location in the North Loop has a charming, urban-underground vibe, while the Eat Street spot is light and airy, but both serve an impressive draft cocktail menu." - Alex Lodner, Eater Staff
