Located in the Carver District, on West Marshall directly behind the VCU complex on Broad Street, the Black Sheep may be close to the college and affordable, but everyone will love the homey food and arty atmosphere of this tiny eatery.
Starting with a great breakfast selection that's served until 2 p.m., the Sheep offers contemporary comfort food with a dose of nostalgic décor thrown in for good measure. Sausage Gravy & Biscuits sit comfortably next to Huevos Rancheros and a selection of Frittatas on the breakfast portion of the menu, but you can mix and match soups and salads with egg dishes to create your own perfect brunch.
I loved the Grillades & Grits, which were thin and very tender pork cutlets simmered in brown gravy with onions and tomatoes and served with wonderful cheese grits. For my "Breakfast Dessert," I couldn't resist the signature French Toast slathered with hazelnut spread, battered and grilled and topped with an orange syrup. Next time, I may try the Barn and Bay Breakfast Sandwich, a mix of scrambled eggs with crabmeat and ham on Texas toast.
Since I visited around 1 p.m., I tried some lunch items as well, including a rich white cheddar and asparagus soup and an absolutely huge meatball sub called the USS Monitor. This baby measured a full 18 inches and the crusty baguette was bursting with Swedish meatballs, green onions, Farmer's cheese, shredded cabbage and tomatoes. Three other sub choices include Mahi Mahi and pineapple, fried chicken livers with remoulade and grilled eggplant with white bean spread. Unbelievably, you also get your choice of one side item with this behemoth.
"Contemporary comfort food with a dose of nostalgic décor thrown in for good measure."IF YOU GO:The Black Sheep
901 W. Marshall St.
(804) 648-1300
Hours:
Tuesday to Thursday: 9 a.m. to 9 p.m. Friday to Saturday: 9 a.m. to 10 p.m. Sunday: 9 a.m. to 8 p.m. |
Four smaller sandwiches include the Black Sheep's Southern-style club sandwich with pimento cheese, a spicy avocado, bacon and cheddar with horseradish, barbequed pulled turkey and a traditional roast beef on an onion roll. The three salad selections are all interesting: the Goat's Head with goat cheese, grapes, apples and celery, the Chico with spinach, endive, blue cheese, almonds and clementines, and the Spice Trade, frisée tossed with Asian pear, avocado, scallions and a spiced yogurt dressing.
All breakfast and lunch choice run from $4 to $8, and portions are generous in every category, including oversized mugs and cups of tea and coffee. If you're hankering for a childhood favorite like grape Nehi, you can get one here, and the Black Sheep also has a selection of beer and wine.
The dinner menu (served from 5 p.m. to close) is small but enticing with Beef Stroganoff, Chicken & Dumplings and Blue Ribbon Pork added to the soups, salads and sandwiches. Desserts include more nostalgic flavors from Haystacks and Banana Pudding to Peanut Butter Pie and Pineapple Upside Down Cake.
The restaurant only seats about 30 and service was very friendly, however a tad on the slow side since items are made to order. Expect to spend an hour here for a meal, but the quality and quantity of the food at such reasonable prices makes the wait worthwhile.
Chef and co-owner, Kevin Roberts, has a two-decade history in Richmond restaurants and before opening the Black Sheep, was the Executive Chef at the Governor's Mansion for two years. Now everyone in town can eat like Virginia's First Family, with the added bonus of having a great weekday brunch spot.