The best and most challenging thing about The Black Sheep Restaurant’s new three-course tasting menu is the preponderance of good options. To make things slightly easier, the esteemed and hip epicurean hangout — where deeply impactful aromas hang in General Manager Ruben Perez’s inviting, easygoing setting — has started offering a quick way to sample some of their best dishes. Sadly, you only get to pick three.
White Marinated Anchovies: A spritely little appetizer, these morsels offer a few bites of salty zing on a crostini with orange zest.
Scallop Crudo: Lusciously delicate as lychee fruit, the scallop slides gently along with slight piquancy from a ginger-and-chili-flake mirin-white-soy vinaigrette and a spicy candied-carrot purée.