Brunch at the Black Sheep Restaurant + Bar

Santa Barbara

There’s always been a collaborative yet push-and-pull relationship between the two Perez men behind the Black Sheep. Chef Robert, with classical European training, and Ruben, with a practical hand, work together and both aim to please. Their evolution from Seagrass 2.0 to the Black Sheep Restaurant + Bar is always moving (because absolutes only happen in a vacuum), and they’ve recently rolled out Saturday morning brunch. For Ruben, it’s to offer what he has always found satisfying: a solid meal to sustain and rebuild what the night before has taken—ask anyone in the service industry after a Friday night, they know. Those of us in the older generations may recall a Dutch Baby as ubiquitous to a group breakfast or a community cookbook—rising high in a hot cast-iron skillet, then collapsing into a crisp yet custardy bowl to be filled with fruit and powdered sugar. These days, a Dutch Baby is not often top of mind, and it deserves a comeback. It’s served up here, in individual cast-iron skillets in both sweet and savory options. The same goes for the crepes. It’s here I can pinpoint some of their Belgian food influence: French-level quality in German-size portions.

18 E. Cota St., 805 965-1113
Brunch: Saturday 9am–1pm, Regular dinner service: Wednesday–Sunday 5–9pm
www.BlackSheepSB.com