Mamma mia, there's a lot of new pizza in the Twin Cities. Try them all and you'll get a saucy geography lesson, with styles that hail from Detroit, Sicily, Argentina, New York, New Haven and a Wisconsin farm. Here's everything you knead to know about the latest additions to the local pizza scene.
Boludo
Facundo Defraia's sweet-and-savory diamond-shaped pizzas had an instant fanbase when he launched Boludo in a tiny storefront in 2018. With a move around the corner to an expansively larger space, expect Boludo-mania to keep growing. The new spot, dubbed "El 38," opened April 26, and has seating for 25. Besides those distinctive Argentinian-style pies, Defraia's expert empanadas are the other menu staple — but look for future additions as he flexes his muscle in a custom kitchen.
8 W. 38th St., Mpls., 612-965-2858, boludo.com
Mario's
Sicilian-style pizzas from the team behind Estelle are actually an homage to New York, where the square slice is a popular alternative to big, greasy triangles. Loaded 10-by-14-inch pies are topped with traditional red sauce or garlic cream sauce and a variety of toppings. Or go for the heroes on fresh-baked sesame seed rolls. Other intriguing menu items include cheesy garlic bread doughnuts and the Italian American street fare staple zeppoles.
Wrecktangle Lyn-Lake
After two successful food hall launches, the Wrecktangle team has opened its first stand-alone Detroit-style pizzeria at the corner of Lyndale Avenue and Lake Street in Minneapolis. The space gives them room to breathe and add a few new tricks, such as $2 pickle roll-ups, house-smoked brisket as a topping and a full bar. Plus, they carved out a space for Silver's Market and Deli, inspired by the Hibbing store owned by the great-grandparents of co-owners Jeff and Alex Rogers, where they serve "bungles" (a bun-bagel hybrid), coffee beverages and crafts from local makers.
703 W. Lake St., Mpls., 612-444-4420, wrecktanglepizza.com
Love Pizza
An ambitious ode to pizza in its many forms, this Golden Valley newcomer makes two kinds of pies (three, if you count the gluten-free option). There's the ultra-crispy, square-cut bar pie that's right at home in Minnesota, plus a larger coal-fired, sauce-on-top option, with foldable slices that'll turn your fingers black, inspired by New Haven "apizza." Get the house combinations on top of either kind of pie. A 110-year-old family recipe for meatballs rounds out the menu at this takeout-only spot, where you can sip wine or beer in a lounge chair while you wait for your order.
