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
Rosminah Brown
Rosminah Brown is a Santa Barbara native who types fast and eats slow. She once jumped in the Neptune Pool at Hearst’s Castle. She is still upset that JR’s BBQ closed. She is always seeking a perfect, singular, exquisite bite of food.
