Blacksheep is at the corner of Boundary and Harrington in the Historic District of Beaufort, South Carolina. It's a tidy 900 square feet of space with a wood burning oven and a small dining room. It's a hodgepodge of the things I like and the things I could afford to get the doors open. It's domestic beer and fancy bubbles in 1920's stemware. 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 been being built for the last ten years. It's a donkey chasing a carrot, taking jobs where I didn't cook so I have the chance to now. It's unmistakably southern and unshakably global. It's my cooking with the lessons I've learned from all of those who've spent their own time teaching me. It's every egg in one basket.

Yes, that one cabinet is pink.