Don’t take our word for it…
“The constant through it all has been the crust, a hearty dough made with Minnesota-grown grains from Baker's Field Flour & Bread. With lush salads, lovingly prepared vegetables, and the occasional pasta special, pizza was only the beginning.”
— Joy Summers, Sharyn Jackson, Nancy Ngo, Raphael Brion & Nicole Hvidsten, Minnesota Star Tribune
“A superb sourdough pizza crust”
“The food is on point.”
— Sharyn Jackson, Nancy Ngo and Nicole Hvidsten, Star Tribune
Here are 7 new pizza joints to try, from expansions to saucy debuts
“Don’t overlook the Detroit-style Italian Stallion loaded with Bolognese sauce, ricotta, and basil puree.”
— Stacy Brooks, Eater Twin Cities
“So why am I touting a bowl of carrots? Because Lynch, a former Travail chef, gives the root vegetable as much attention as he does his signature pizza dough. They are exalted. They’re the most carrot-y carrots I’ve had, an all-out celebration.”
— Sharyn Jackson, Star Tribune
“We specialize in artisan, Detroit, and tavern pizzas that focuses on organic and locally grown flours for our crust. Combined with our natural starter it has a taste and texture that we believe is unmatched in the Twin Cities.”
—Chef JM Lynch, Voyager Minnesota
“The hands-down favorite at my table was the Lucky Peach, a limited-time seasonal celebration. Crushed peaches give the pie a sweet-and-sour vibrancy that stands up to the crust, three kinds of cheese (including hand-pulled mozzarella and cotija), and a happy little salad of arugula, basil, pickled jalapeños and sunflower seeds. There’s an option to add prosciutto, and it’s a very good idea.”
— Sharyn Jackson, Star Tribune
The 5 best things our food writers ate in the Twin Cities area this week