After a day of soaking up the summer sun, and quite a heavy poor of French rosé, my girl friend and I arrive for our much-needed dinner (read: we’re famished). I previously dined at The Black Sheep—aptly named for its eclectic nature — more than a year ago, but my tastebuds clearly remember their first brush with out-of-this-world bone marrow, as I perk up upon arrival.
The warm, multi-colored walls are a balance between invitingly homey and stark modernity — a match for the strategically placed candles and minimal, single-bulb ceiling lights. A full-length window wall (ideal for people watching, if you’re into that sort of thing) is responsible for the lack of chandeliers and bringing in passersby into a world of culinary fusion. We’re seated at a roomy, yet frill-free table and almost immediately presented with two glasses of cava by Ruben, the self-proclaimed “Decision Maker,” aka the owner. There’s nothing quite like bubbles to impress the ladies, and I must admit, we were impressed. Just as promptly arrive the White Marinated Anchovies (I’m not even sure if I like anchovies…) atop golden crostini. Although they have a reputation for being the saltiest creatures in the sea, the pickled flavor reinvents this notion. They’re surprisingly light, and thanks to orange zest and a hint of parsley, a total treat, making me rethink my whole relationship with the briny fish.
We’re two California girls, so don’t even get us started on a trendy salad! The sherry drizzled Roasted Beets could stand all on their own— because nothing is better than good and good-for-you all in one —but the starter gets better with a silky panna cotta. As the weightless cheese dissolves on my tongue like magic, it mingles with lightly curried cous-cous and chewy pistachios, sending me to salad heaven (which must be a real place). I feel as though I’m consuming a sugar-less dessert. Just as we finish our last bite, and trust me the plate was squeaky clean, comes the Scallop Crudo. The buttery wonder sits on a base of Peruvian quinoa with a yucca root chip for garnish. From smooth and fresh — courtesy of the raw scallop — to earthy grit, and even juicy tang thanks to grapefruit bits, it covers the entire spectrum in a single app. Divine.
Ruben provides the definition of five-star service (at least what constitutes five stars too me, like quick delivery, explanation of the dishes and of course a friendly demeanor), bringing us a Black Sheep Sangria as soon as our flutes of bubbly run low. This version is reminiscent of the mulled wine one expects at European markets during Christmas time; hints of warming clove and the aromatic orange notes contrast the chilled consistency and splash of vodka. My nostalgia of Paris is broken by Chef Robert Perez’s hand-delivered Holy Mackerel. The Spanish fish is the evening’s special, and thanks to a traditional Japanese sauce, which through molecular gastronomy is transformed into a jelly, it combines the best of the old, with the most innovative of the new. As we discuss the mysteries of this trending culinary movement, I notice the art on the wall. The undeniably cool, contemporary creations of a local artist without a doubt up the funky factor of the restaurant. Plus, I can’t help but admire the emphasis on promoting Santa Barbara’s own, in both produce and décor.
Chef Perez returns with the Grilled Watermelon, attention all vegan and calorie-conscious readers, this trick-of-the-taste buds dish takes like steak! Do not ask me how this is possible, but it’s a fact. Charred mint and pistachios provide the texture you crave in a grilled steak, while a basil oil and red wine syrup juice bring out succulent flavors. Even a die-hard carnivore can enjoy this masquerading fruit. Next comes the real thing, an Australian Wagyu accompanied by yucca fries. The marbled wagyu is so tender that it melts away in a saporous blend of vibrantly pickled onions and array of sautéed peppers.
Although we are beyond satisfied, I never say no dessert. Our Luna Shade, a spin on the infamous Sex and the City Cosmopolitan, comes with the Chocolate Mousse. The airy consistency is exactly what the decadence needs. We nearly licked this plate as well…
Overall, this dining adventure, and that’s exactly what it was with the rollercoaster of flavors and cuisines, was the perfect way to kick off our evening about town. As the name suggests, The Black Sheep stands out… for all the right reasons.
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