Variety
Sept 10
A Slice of the Twin Cities
Pizza Lucé
Kaeli Patchen
Contributing Writer
P izza Lucé is a great restaurant
with satisfying food selections
and an inviting atmosphere. When I
first went to the Pizza Lucé location
in Hopkins, conveniently located near
the Hopkins campus, I was surprised
at how crowded it was. The restau-
rant was buzzing with life, from the
private back area to booths and regu-
lar tables. Pizza Lucé’s outdoor eat-
ing area is more suitable to warmer
weather. Because Pizza Lucé is al-
ways teeming with hungry custom-
ers, the wait staff is preoccupied. I’d
recommend keeping questions short
so the waiters have time to answer
your inquiries about the menu.
Pizza Lucé has a plethora of
pizzas, as well as many other choices
that accommodate meat lovers and
vegetarians alike. They offer a variety
of appetizers, a list of both vegetarian
Black Sheep Pizza offers coal-fired pizza in the heart of Minneapolis
Summer Showcase: A Close-Up of the Martha Bennett Gallery
Laine Higgins
Page Editor
T he exhibit in the Mar-
tha Bennett Gallery is
full of student and faculty
artwork that was created
over the summer. The
show includes drawings,
photography, paintings
and sculptures galore.
Make sure you stop by to
check out all of your class-
mates’ talent.
From left: “Summer on a Schooner” by Emily Wells ‘11; “Wish” by Katie McElrath ‘11; “Untitled” by Sammi Cohen ‘12; “Live the Art Series” by Zoe Kosieradzki ‘12
and meat-filled hoagies, and an ex-
tensive dessert menu. The prices are
pretty manageable (About $11.00 for
a small pizza, $20.00 for a large, and
about $7.00 for the sandwiches.) I or-
dered the Mock Chicken Dijon hoagie
and a Margherita pizza. I liked how
they placed my pan of pizza on a huge
can of sweet red peppers because it
added a nice touch to the meal’s pre-
sentation. My sandwich was excellent
and I highly recommend the mock
chicken. The margherita pizza had a
delicious flavor, but it was heavy on
the garlic. Then again, Pizza Lucé is
known for their garlic. Just make sure
to take one of their sweet after meal
mints when you’re done.
I had a great time at Pizza
Lucé, and I especially enjoyed the vi-
brant atmosphere. Even though the
food was not exactly what I was ex-
pecting, there are so many options
that it would be hard to run out of
new plates to try.
Jonah Sandy make pizza, and today these restau-
A mouthwatering cheese pizza from Pizza Lucé
Black Sheep Pizza
Jonah Sandy
Contributing Writer
B lack Sheep Pizza isn’t much of
a sight from the outside, and if
it weren’t for it’s electric sign and
amusing scribbled sheep symbol,
you might drive right by it. It’s a plain
looking brick building, It’s a humble
show, but they make some of the best
pizza in the Twin Cities.
Black Sheep Pizza is a cozy
little nook of a restaurant. The staff
members at Black Sheep were ex-
ceedingly friendly as well as efficient,
keeping the tables turning despite
the long list of parties waiting to be
seated. Black Sheep attracts young
people from all around the Metro be-
cause of its affordable prices (all piz-
zas under $22), chill atmosphere and
delicious coal-fired pizza.
According to the restaurant,
early pizza-makers in the United
States used coal burning ovens to
Spectrum
11
Kaeli Patchen
rants continue to use this method to
make “some of the best pizza in the
world.” Black Sheep Pizza strives to
create this experience by using clean
burning, virtually emission-free coal
and the finest ingredients.
The restaurant offers ten dif-
ferent kinds of original pizzas. You
can also mix and match from their
list of over twenty savory toppings to
create a personal pie. The pizzas are
made with such care and finesse that
they could almost be called gourmet.
Brought fresh out from the oven, the
pizzas are gorgeous – culinary works
of art. Although Black Sheep doesn’t
offer much besides pizza, the ap-
petizers they do have are excellent.
I would recommend the Meatball,
Ricotta & Garlic pizza and the Chick-
en & Pickled Pepper pizza for a bold-
er, spicier taste. Order some Mexican
Coca Cola or maybe some 1919 Draft
Root Beer to go with. If you come on
the weekend be prepared for quite a
wait, but know that it’s well worth it!
Laine Higgins