Easily the most-anticipated restaurant opening this year, Black Sheep Restaurant in Riverside (5 Points if you’re being technical) had a lot of hype to live up to–and seems to be doing a great job. A sort-of reincarnation of Downtown’s Chew (some menu items have been retained) and newest addition to owner Jonathan Insetta’s Black Sheep Restaurant Group (which includes Orsay), Black Sheep’s focus is on food that is sophisticated but still seasonal and locally-sourced. However, I think one of the biggest draws is the fancy new building that houses the restaurant and their just-opened rooftop bar.
I’ve visited three times now, and beyond a few minor gripes have thoroughly enjoyed it. I will say though, that Mario has not been particularly impressed with his meals thus far–and I can understand why. So your ordering preferences can have a big impact on your experience, as with any place. I’ll start with our last–and I think best–visit, where I had the Braised Beef Shortribs (creamy leek and rosemary soubise, wild mushroom and blue cheese bread pudding) and Mario had the Marinated Flatiron Steak (smokey onion-tomato timbale, fingerling potatoes, chimichurri)