The Restaurant Gal and I dined at The Black Sheep restaurant, 26 E. Ortega Street, which opened on Sunday. We enjoyed Roasted Heirloom Carrots (in duck fat with garlic rosemary), Roasted Beets (with pear, blue cheese, frisee, pistachio), Potato Croquettes (rouille), Jumbo Diver Scallops (a la Minestrone, flageolets, cannelloni white beans, tomato and herbs), Braised Brunette Downs Australian Grass Fed Beef Cheeks (braised in banana leaves with ancho chili, annatto seed, tequila, lime and tomatoes), Chocolate Caramel Hazelnut Tort (salted caramel sauce and vanilla bean ice cream) and Rice Pudding (with seasonal fruits and berries).
Happy hour at The Black Sheep is from 4 – 6 p.m. Tuesday – Sunday. For more information call 965-1113 or visit theblacksheepsb.com.
Pictured below: Ruben Perez “The Decision Maker” (right) and Nate Curteman “Assistant Decision Maker”