First Peter Campbell tested the waters of food business ownership part-time with his food truck, Red Wagon Pizza. Equipped with a mobile wood fire oven and special family recipes, he soon was churning out pizzas with blistered crust, tangy sauce and just the right layer of gossamer cheese. Next, he helped the new Rival House in St. Paul with their pizza recipes. Now, he's finally made the full time jump into the world of living the food dream. Dara Moskowitz Grumdahl of Minneapolis/St. Paul Magazine writes that Campbell's Red Wagon Pizza company will soon open a restaurant in South Minneapolis.
Campbell's passion has always been pizza. He reportedly made his first when he was just two years old while growing up in Detroit. He made the first important move towards sharing his recipes with the world when his kid's school threw a fundraiser. One of the other parents present was Steven Brown of Tilia. According to Moskowitz Grumdahl, Brown insisted Campbell bring his pizzas to the Linden Hills Farmers Market.
Now Red Wagon Pizza will open inside the space last occupied by In Season at the edge of Minneapolis and Edina and across the street from Cafe Maude. They also aquired the yarn shop next door and knocked down the wall between the two.
Helping out in the kitchen will be Sean Little, a part of the kitchen crew that opened Tilia (along with Lucas Almendinger, now of The Third Bird.) Little has also spent time behind the burners at Travail and Pig Ate My Pizza.
In addition to the pizzas, Little will use the oven to prepare other dishes including bread, vegetables, whole birds, large roasts and more. There will also be beer and wine with Chris Brink of Bourget Imports helping write the wine menu with select special bottles.
The space will have around 60 seats inside with more available on the patio when weather permits. It will be open for lunch and dinner with an eventual weekend brunch. Plan to see the doors swing open before Thanksgiving.
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[Photo courtesy Red Wagon Facebook]