A few notes about this tiny little undertaking...
Blacksheep is my first restaurant on my own. I saved what I could over the course of a decade working longer hours for less pay in places where I could learn lessons the hard way and techniques the right way. It's a collection of ragged journals filled with "some day" dishes. It's literally me putting all of my own eggs into one tiny little basket and trusting that I had learned "enough" in places that were "good enough". It's the continuation of an obsession that leaves me putting notes in my phone in the middle of the night when an idea for a dish washes over me. It's classic cooking from a menu that's as small as the dining room. It changes a lot and, at times, may be more adventurous than others. It's not pretentious but it's polished. It's not loud or boisterous but intentional and unapologetic. It's unmistakably southern and unshakably global.
Blacksheep is a restaurant where I'd like to eat. It's a place I hope my mentors and old chef buddies would be proud to know exists; and further that they know their very profound place within it.
If you look around, you'll notice that there's not a ton of storage and even less refrigerated space. Again, small. We keep a tidy beer list of things that are delicious, interesting, and drink well with food. Wine falls into a similar category--as the intention has been to choose wine that works with the weather we have and stands alongside the food instead of in front of or behind it.
Coffee and dessert aren't forgotten. I'm a snob about coffee and very much appreciate the ritual in my life. We choose to pour GRIND coffee beans from Bluffton and offer it, no differently than how I drink it, from a french press. We won't serve you stale brew from 4:30 just to check the box on the menu.
Mostly just have a good time. Blacksheep is modeled after the spirit of what restaurants have been forever--a neighborhood place where food is the conduit for community. Thanks for being a part of it.
xoxo,
Matt
Blacksheep is a restaurant where I'd like to eat. It's a place I hope my mentors and old chef buddies would be proud to know exists; and further that they know their very profound place within it.
If you look around, you'll notice that there's not a ton of storage and even less refrigerated space. Again, small. We keep a tidy beer list of things that are delicious, interesting, and drink well with food. Wine falls into a similar category--as the intention has been to choose wine that works with the weather we have and stands alongside the food instead of in front of or behind it.
Coffee and dessert aren't forgotten. I'm a snob about coffee and very much appreciate the ritual in my life. We choose to pour GRIND coffee beans from Bluffton and offer it, no differently than how I drink it, from a french press. We won't serve you stale brew from 4:30 just to check the box on the menu.
Mostly just have a good time. Blacksheep is modeled after the spirit of what restaurants have been forever--a neighborhood place where food is the conduit for community. Thanks for being a part of it.
xoxo,
Matt
Matt.
Cook. Owner. |
Krista.
GM. |