The Black Sheep
With the fancy Mignon Wine and Cheese Bar on one side and the age-old Cole’s on the other, the super casual gastropub The Black Sheep is, well, the black sheep. The two year-old eatery doesn’t even have a website, but seems to have a line out the door from open to close.
They’re open late (midnight on most days), but get there early—even weeknights can be rowdy enough for menu items to sell out or taps to run dry. Of course, if you’re just looking for some tasty drunk food after a few $13 cocktails next door, then this is the place to hit before you call it a night.
The menu boasts everything from sandwiches to sausages to sliders, but what Black Sheep does best is burgers. The patties are cooked perfectly, the buns are both soft and toasty, and the toppings are A-plus. The eponymous Black Sheep burger is a good place to start: gouda, caramelized onions, garlic aioli, a couple thick slabs of bacon, and some arugula to keep it fresh. If you’re not feeling meaty, you can swap in a veggie patty. Try it in the Mushroom and Swiss burger. Even without the beef, it’s juicy, savory, and satisfying.
If you haven’t eaten a tater tot since elementary school, now is a good time to start up again. Black Sheep’s truffle tater tots and the carne asada tots are even better than they sound. If you’re a purist, don’t worry: they’ve still got good old-fashioned French fries, and they’re everything you want them to be. This new kid on the block has got everything you need, and likely won’t be the ‘black sheep’ for too long.
Written by:
Rayna Jensen
Photographed by:
Carolina Korman
