A few notes about this tiny little undertaking.
I seat 14 people in here with ample room to walk to the bathroom without worry of tripping over your neighbors purse. Everything (except for that giant oven) is small. I write a menu of ten items or less and run it for two weeks before starting over. I like to eat lots of different things when I go out so I try and replicate that here.
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.
Champagne should be enjoyed all the time. We offer Billecart-Salmon and rotate through other varietals as our tastes change. Bottle only here--no splits, no exceptions. No one should ever drink flat champagne; if you don't think you can finish the bottle, share it with a neighbor beside you; I'm sure they'll be super grateful to make a new friend or two.
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 Perc's beans from Savannah and offer it, no differently than how I drink it, from a french press pot or a Chemex pour over only. We won't serve you stale brew from 430 just to check the box on the menu.
I don't keep a hostess and don't have a ton of space to keep you comfortable while you hang out for a table. Please be on time for your reservation (early is the same as late...).
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.
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.
Champagne should be enjoyed all the time. We offer Billecart-Salmon and rotate through other varietals as our tastes change. Bottle only here--no splits, no exceptions. No one should ever drink flat champagne; if you don't think you can finish the bottle, share it with a neighbor beside you; I'm sure they'll be super grateful to make a new friend or two.
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 Perc's beans from Savannah and offer it, no differently than how I drink it, from a french press pot or a Chemex pour over only. We won't serve you stale brew from 430 just to check the box on the menu.
I don't keep a hostess and don't have a ton of space to keep you comfortable while you hang out for a table. Please be on time for your reservation (early is the same as late...).
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.