Cherish
By Cherish Clinton
While helping with coverage of the Santa Barbara International Film Festival for edhat this year, I thought it best to pick some restaurants ahead of time for myself and my friend to eat at, thinking they’d fill up with all the festival goers.
On opening night, I chose an early meal at the newly opened and revamped Black Sheep SB Brasserie. I’d eaten at the former Black Sheep location in the first block of Ortega Street and loved their menu so was curious to try their new French-inspired offerings.
Robert and Ruben Perez partnered with Chef Jake Reimer to create a modern-classic California-French Pub. It is located at 18 E. Cota Street, the former home of Rascal’s Vegan Food, Barb’s Pies, The Middle Child, and Venus in Furs.
Upon walking in I was impressed with how they revamped the space to set it apart from the previous eateries. From the gold-leaf topped bar stools to the matching gold backlighting of the bar. The decor is simple, modern, and classic to match this fresh take on French food.
We chose to indulge in the Chef’s Tasting Menu which changes daily based on the chef’s recommendations and available ingredients.
The meal started with a glass of Roederer Estate sparkling wine from the Anderson Valley of Northern California. A yummy palate cleanser that pairs well with appetizers, like the raw scallop crudo that tasted as if it was plucked from the ocean just minutes prior. Perhaps my favorite starter was the salted and roasted beets over coffee roasted whipped goat cheese. Not ingredients you’d think would go together but wow was it delicious and the Chef roasted the coffee himself!
Scallop Crudo and Roasted Beets
I followed up my sparkling with a glass of 2020 Jean-Marc Lafont Domaine to pair with the rest of the meal. I had a taste of the daily catch, which changes frequently, and it was Sea Bass with Beluga Lentils. I’m not usually a person who orders the fish, but this has absolutely converted me. It had a crispy and flavorful top with tender fish at the center, seared to perfection.
Seabass and Beluga Lentils
The braised short ribs were perfectly cooked and shredding. When it comes to meat, less is more in my opinion, let the meat speak for itself and these certainly did with the best balance of flavor and tenderness.
While it’s a close race, my favorite dish had to be the hand rolled Ricotta Cavatelli with mushrooms and nettle pistou in a white port sauce. The pasta was pillowy and tender like a perfectly made and rarely found gnocchi. The sauce had layers of flavors that made a tasty collaboration with the pasta.
Ricotta Cavatelli
For dessert we split the crème brûlée and Profiterole dishes. The creme was flavorful and silky smooth, not thick like a flan, with a light layer of crunch. The Profiterole was a fluffy cream puff filled with gelato and topped with chocolate sauce.
Profiterole and creme brulee
Everything I tasted I would order again in a heartbeat. It’s fine dining that’s unpretentious, a perfect mix for Santa Barbara. Come here for the experience and make sure you don’t have to rush off to the opening night film shortly after. Take time to sip, savor, and indulge.
Learn more at blacksheepsb.com
