
The Black Sheep is a long space with a bar in the space out front and patio outback. The lighting is lowered, music is loud, art for sale is on the walls, wooden benches line the wall to match up with small wood tables, walls are brick and votives are on the table. It is a farm-to-table concept with a small menu of interesting items that is supplemented by a daily list of specials. The bar serves up modern and classic cocktails as well as beer and wine. The owners are James Beard nominated chefs Steven and Ellen Gedra, with Ellen being the baker and pastry chef. The chefs prefer a farm-to-table approach and have learned the value of selecting the proper ingredients and then handing them with care. It’s a small but inventive menu of small and large plates supplemented by interesting specials. It was a tasty meal filled with flavors with a little twist to the ordinary. Continue reading