It's practically a truism that you can never have too much pizza (seriously, you can never have too much pizza), and now comes the announcement that Minneapolis's favorite mobile pizzeria has finally found a brick and mortar location to call home. Last week, Red Wagon patriarch "Pizza" Pete Campbell announced a permanent residence that should be fully operational by the end of October.
Campbell will be taking over the 54th and Penn spot where chef Don Saunders operated his much beloved fine dining restaurant In Season, and where chef Erick Harcey once talked of opening his concept, the Bent Arrow. Campbell has also taken over the old yarn shop directly next door for a little additional square footage.
Joining the Red Wagon Pizza team will be chef Sean Little, formally of Tilia, Travail, and Pig Ate My Pizza. Campbell is bringing in a real, bonafide Twin Cities chef to help him expand the food offerings beyond classic, wood oven-fired pizzas into a variety of wood oven-roasted meats and house-made breads.
According to MSP magazine, the godfather of Twin Cities cuisine and chef/owner of Linden Hills restaurant Tilia, Steven Brown, helped push Campbell into the direction of opening a brick and mortar space and lent his knowledge and expertise to the new Red Wagon business plan. In the meantime, Brown has also been allowing Campbell to operate out of his own commercial kitchen.
"Pizza" Pete and his Red Wagon Pizza Company started making their first appearances on the Twin Cities food scene back in 2011, with a simple premise: to make a better pizza using all natural ingredients and as much locally sourced product as possible. Since then, Red Wagon has become a staple at the Linden Hills farmers market and helped to develop the St. Paul pizza concept Rival House for the Graves Hospitality company.
Send your story tips to Hot Dish.