Red Wagon Pizza Co. adds new lunch service this Friday and New Hours, 11am – Midnight
The 50-seat restaurant on Penn Avenue in South Minneapolis is expanding their service and expanding their beer palate, according to chef/owner Peter Campbell. They have been doing evening and weekends for a few weeks, but they are ready to stretch their wings. The restaurant specializes in modern American pizza paired with American craft beer. “We use local high quality ingredients in a simple way, ” says Campbell, “which is actually a very authentic Italian thing to do, but we combine them in inventive ways for modern American tastes.”
Campbell and his wife Jacquie Campbell have been running Red Wagon as a part-time passion project for a few years, building a fan-base from their regular perch at The Linden Hills Farmer’s Market. Campbell’s pizza skills have been recognized all over town. Shortly before opening the new space he was tapped to formulate the pizza’s for St. Paul’s Rival House.
Red Wagon is setting themselves apart with their food and beer selection. Some of their pizzas include The Banh Mi Pizza with sweet soy-glazed pulled pork, The Red Wagon Pizza with banana peppers house made sausage and soppressata, as well as a beet pizza with fresh chevre.
“From as young as I can remember, I was tossing pizzas with my Pop Pop and my Mom. Pizza was just what my family did. We’d cook pizza. We’d eat pizza. We’d be a family – all around pizza pies,” said Campbell.
Red Wagon serves 36 beers on tap, offers an eclectic list of 20 moderately-priced wines by the glass, and has lines dedicated to sours and ciders. A certified beer nut, Peter curates the 36 tap lines himself. (You can be sure he samples them, too!) But having a great tap selection isn’t enough. Peter has line dedicated to PBR. Why? Not for any hipsters that might happen to wander in. In early 2015 a “Hop Rocket” will be installed on the the line. It will allow him to infuse the beer with hops and whatever other whacky ingredients he throws in there.