It’s hard to believe it’s been nearly two years since The Black Sheep took the local dining scene by storm. During that time, chef Jamie Tran’s refined but soulful American-Vietnamese cuisine has made the 50-seat restaurant at the intersection of Warm Springs Road and Durango Drive a regular haunt of local foodies and a top dinner destination for tourists in the know. So when she quietly rolled out the restaurant’s first brunch service in late February, it didn’t take long for it to become one of the hottest reservations in town. A handful of dishes offered during the first few weeks — including salads, oysters on the half shell and Vietnamese spring rolls — were holdovers from the dinner service. But the menu also included plenty of creative new items guaranteed to wow regulars.
In a play on the hot chicken craze, Tran pairs spicy kimchi karaage-fried chicken (marinated and coated in extra-crispy potato startch) with honey butter scallion waffles. Challah bread French toast is served over a smear of toasted black sesame seed paste and topped with a hearty helping of blueberry compote before being drizzled with brandy syrup and dusted with powdered sugar. And the house eggs Benedict are offered with tender lemongrass-braised short rib.
Of course, it wouldn’t be brunch without bubbly. So The Black Sheep offers bottomless mimosas, bellinis and rosé.