Alex: We finally found the time to grab dinner at Black Sheep, and it was an incredible dining experience. We’d both heard great things about the rooftop dining, though when we got there we both decided that a forty plus minute wait for seating was a bit much. In the end we opted for the downstairs outdoor seating at the “tip” of their triangle. It was good weather wise, not too hot or cold and perfect for sitting outdoors and watching the cars roll past on both sides of us. As we walked out to our seats our server pointed out that the planters along the sides of the patio housed their herb gardens for their dishes.
We took our seats and ordered a bottle of wine. We enjoyed the patio while we still had it to ourselves. Such peace could not last for long, so we did our best to savor it. The wine arrived, and we put in our orders. We were under strict instruction from a foodie friend to try the poutine; their hand cut fries smothered in cheese curds and short rib gravy. In addition, I ordered the catch of the day (seared grouper), and Heather ordered the mushroom bisque.
Both of us relaxed and enjoyed the atmosphere and the excellent bottle of wine that had been recommended to us. Eventually, the poutine arrived, and it was exactly as tasty as it had been described to us. Most “loaded fries” dishes I get I can only get through about a third of before the cheese, sauce, or whatever artery clogging goodness has been slathered over it overwhelms me. Not so with their poutine, as the curds provided a fluffy counterpoint to the hand cut fries, and the the light short rib gravy brought it all together.
When our main dish arrived I knew we both had high expectations, but neither of us would have any reason for disappointment. My grouper was tender and delicious, and as cliché as it sounds, it did indeed melt in my mouth. It also came with some well-seasoned fingerling potatoes which meshed well with the rich flavor of the grouper. There was a small side salad that had heirloom tomatoes and some really incredible dressing. Heather’s soup was amazing, I managed to get a few bites before it disappeared, but I was amazed that despite being a mushroom soup it remained a fairly balanced dish in that it didn’t taste like I was just chewing on a Portobello.
Heather: Mushroom bisque is not normally something I would gravitate to on a menu, but it sounded tasty at the time, and why not try something new? It was fabulously tasty, with just the right mix of earthy and hearty flavors. I wouldn’t hesitate to order it again. Alex’s grouper was amazing too, but I think I loved the tomatoes the most from his dish. They were exactly how locally sourced, in season vegetables should taste.
Alex: After we finished up we knew that we would have to take a look at the dessert menu even though we had some cupcakes and other sweets waiting at home. Once we saw it, we knew. The bananas foster cream pie would be ours. Once it arrived, we knew we’d made the right choice, especially since this was Heather’s first bananas foster! We both tore into it, but I’m fairly sure that I got the better of her in the end, especially once we realized that the bottom of the shortbread crust was filled with all of the rum caramel and bananas.
Overall it was a great evening, and an awesome place to take someone on a date even if you’re still getting to know each other. While we both enjoy the most unique and interesting things we can try, Black Sheep excels in recombining comfortable dishes in new and delicious ways with fresh and local ingredients. Neither of us can wait to find another excuse to go and try more of their menu.
1534 Oak St