The bright-pink neon isn’t the only thing shining at Zettas, a tiny space with big flavors on Nicollet Avenue in Minneapolis.
Next to a dry cleaner and a cell phone store, Zettas is sandwiched into a 263-square-foot space. But it doesn’t take much room to make fresh ricotta cheese and griddle up fresh, thin flatbread. The team makes the ricotta twice a week. The flatbread is in dough form when you order.
Step up to the counter and you’ll see one of the three co-owners toss the dough into a dough-flattening machine, rolling out a 16-inch flatbread. They’ll stuff it with ricotta and rosemary and honey, or ricotta and tomato jam and bacon and arugula. That ricotta is the foundation of seven regular flatbreads and one rotating special.
I like them all, to be honest. Sometimes the herbal sweetness of the number two, with rosemary and honey, feels right. Sometimes I want the earthiness of tomato, basil, and balsamic in the number three. Number six uses a homemade tomato jam and counters that with peppery arugula and fatty, crispy bacon. My son loves the number four, with pepperoni and arugula.
The trio of owners also couldn’t be more delightful. Paige Alexander and Sophia Munch worked together on food trucks; Paige and Brian Yang Hoffman met in (didn’t teach them to) code school. Brian lives in the neighborhood near Eat Street and had that connection—and, much like their flatbreads, the combination just felt right.
So simple, but so addictive. Zettas should be your new favorite sandwich shop.
2424 Nicollet Ave., Minneapolis