Prensa
Boludo offers a taste of Buenos Aires, on Minneapolis' Nicollet Avenue
“The talent behind Boludo is making pizzas that are unlike any other in the Twin Cities.”
“The empanadas are equally enthralling. The dough is, of course, spot-on. So often these little pies can be deadly dull, but not here . . . No wonder nearly 500 are flying out the door on busy days.”
— Rick Nelson, Food Critic
10 best dishes our food critic ate in 2019
Peras Pizza
“While chef/owner Facundo Javier Defraia is an exceptional empanadas maker, he also has a knack for pizzas…the pear-dill-pine nut-Gorgonzola combination ($16) is Hall of Fame-worthy.”
— Rick Nelson, Food Critic Star Tribune
Local restaurants are getting choosier about the music they play—and even bringing in experts to help
“It’s the music I grew up with. You can listen to some tango, some rock, some reggae. It’s the music that influenced me to be in this industry and influenced me in my life.”
Defraia is just one of the many restaurateurs who’ve taken DJ duties into their own hands. Why run the place, after all, if you can’t control the aux?
— Sophie Vilensky
Chef Facundo De Fraia Shares His Argentinian Heritage Through His Eatery Boludo
How do you incorporate your Argentinian heritage into the food you cook?
“By simply doing what I’ve learned with consistency. My culture is everything to me. I’m not only showcasing Argentinian food, but the culture. The values, music and traditions have made me who I am today.”
— Sara Zuehlke
Best New Restaurants 2019
“Tuck into the tiny, candlelit, always-packed storefront as the rock and tango thrum, the South American wine flows, and the patrons blush at the killer style and movie-star looks of Facundo De Fraia, the Argentinian chef.”
“But it’s the pizzas that somehow change everything. The crust is a buoyant cloud that is simultaneously black-charred and intensely flavored.”
— Stephanie March
Best Twist on the Classic (PIzza)
“Boludo’s pizza was a spiritual experience. I ordered the Peras pizza, a combination of pear, gorganzola, dill, and pine nuts that was truly life-changing. The crust, a perfect marriage of crunch and chewiness, could honestly be eaten on its own "
— Abeer Syedah
Bite of the Week: Empanadas at Boludo
“All of Boludo’s atmospherics, plus an enticing bakery-like display of empanadas, suggest to the customer that this is a place that is confident about the quality of its product.
Rightfully confident, it turns out.”
— James Norton
The 38 Outstanding Twin Cities Dining Destinations
“This tidy little restaurant is steadily busy serving up tender-crusted doughs filled with meat or veggies, but just as beloved are the oblong pizzas.”
— Joy Summers