Boludo

Reviews

• Immaculate I.

  star star star star star 9 June 2026

  I've wanted to come here since they opened but being on Nicollet made me brush it off. It's an busy street and it's often difficult to find parking. I mustered my strength & went after the lunch rush ~2pm. Parking on the street was easier to find than anticipated,
  This is a Tiny place. Not for a large group. It was a hot autumn day so I opted to sit outside. It was a quick order but takes a bit to get food - I think they make them fresh.
  I ordered espinacas, carne, and jamon y queso.
  Loved the espinacas & carne but I wouldn't order the jamon y queso again. Great music. Absolutely reminiscent of Buenos Aires. Highly recommend

• Jason K.

  star star star star star_border 7 June 2026

  My wife and I were out for our weekend lunch at a new restaurant in the thriving Twin Cities restaurant scene.
  
  My wife found this small Argentinian style place, basically empanadas and pizza.
  
  This place is SMALL! Maybe 20 people can eat here, and there is one large table in the middle and counters along the wall.
  
  We ordered a pizza with argentinian chorizo, mushroom, onion, mozzarella, san marzano and a pizza with just sauce and basil. We were both disappointed by the amount of toppings we got on our pizzas, especially for the prices they charge, but the crust was so amazing, it still qualifies for 4 stars.
  
  It is a sweet sauce, but they add a sea salt or something that really mixes well with the sweetness of the sauce. Also, it wasn't greasy, which is a big plus for me.
  
  Definitely worth a try, maybe a picnic down at Lake Harriet nearby.
  
  They also have some Latino beers, $7 a piece, but they were good.

• Lauren G.

  star star star star star_border 4 June 2026

  Wow, this place was so good I forgot to take pictures because I had to dive right in to the empanadas and pizza! Being a veggie, I only tried the 2 vegetarian empanadas but they were so flavorful and had excellent texture. We shared a Fugazetta pizza and that was also amazing. I'll have to go back for the Sarandara pizza and huge salads.
  
  My only complaint is that the seating is super limited. I went there with a group of 5 and we struggled to find a place to sit even being outside. Hopefully this place is so successful they can expand and create more seating as it was packed during lunch on a Friday!

• Lauren C.

  star star star star star 4 June 2026

  No review will do Boludo the justice it deserves but I will pour my heart out for it anyway. I'll start with the easier stuff:
  The empanadas. Delicious, flavorful, freshly made, everything an empanada should be. The side aioli/sauce is outrageously good. Seriously, @ Boludo if you read this, BOTTLE THAT STUFF and sell it! For real.
  
  The pizza. Oh, the pizza. Some classics, pepperoni and margherita, just right. A few less ordinary, the sarandara with arugula, tomatoes and parmesan, the peras with pear, dill and Gorgonzola. All delicious. You can't go wrong.
  
  The pizza CRUST. Oh MY GoD T H E C R U S T. This pizza will leave you asking for extra crust. Stealing your friends' crust. Stealing crust from the table next to you. Pondering if you can order just a big order of crust. It is addicting. It is mind blowing. It is what all other pizza crusts should aspire to be. I love you, Boludo pizza crust.

• Andy S.

  star star star star star 30 May 2026

  I tell everyone I know about this place. Pastry chef leaves Martina and opens this spectacular single-room joint where his passion shines through. This food has a backstory, and I only hope that I go here enough to one day glean exactly what inspires this chef to make some of the best empanadas and (yes) pizza in Mpls!
  
  Let's start with the pizza. This is not your typical Italian loaf, this dough is special, something I dream about at night, made with unicorn drool or liquid love itself. The texture is focaccia-like, light and fluffy, but with more chew and substantial mouth feel. Bubbly burnt perfection dances on the palate, and that crunch! Yeasty in all the right ways, saturated with quality olive oil, yet not soggy. Large flakes of sea salt adorn the rim, which I didn't think I would like, but now wonder how I ever lived without? A few variations are available, but to me the vine sweetened San Marzanos are a must, and a perfect contrast to the crust. I like the Campo but, admittedly, haven't tried them all. I'll be honest and say you'd be hard pressed to find a better pizza in this town. It's opened my eyes.
  
  The empanada dough, similarly, is absolute perfection. The dude has talent, unquestioned. The come out piping hot, stuffed to the gills with quality well balanced filling, you can't go wrong. No empanada in MN is better. The chimichurri, however, sets this off. Unreal freshness and contrast. I admittedly ate the rest with my pizza crust it was so fantastic.
  
  If you are reading this review, you are already looking for something different.  Do yourself a favor and check out how they do it in Kingfield.