The Return of the Black Sheep

Like a prodigal son, The Black Sheep’s Ruben Perez is coming back—but in a different form: just a few months after closing the original location, he’s partnering with chef Jake Reimer on The Black Sheep SB Brasserie in the former Venus in Furs space on E. Cota Street.

Citing the lack of French restaurants in town, Perez says we can expect a modern take on the country’s cuisine, but with a California twist. “It won’t be super, super French,” he explains, “but French with the flexibility to have the creativity we had at the Black Sheep.” According to a sample menu, that might mean Santa Barbara rock crab beignets, a banh mi French dip at the bar, duck confit cassoulet for the table, or—an homage to Mousse Odile, the French restaurant in the same space during the 1980s and 90s—a 48-day dry-aged bavette steak with hand-cut pommes frites.

And the room will resemble neither the first Black Sheep nor Venus in Furs. It’s getting an industrial-chic overhaul, with lime-washed gray walls, gray banquettes, and a vibrant bar area that feels distinct from the dining room. “The goal is to be sexy, modern, and beautiful, but with no pretentiousness,” says Perez.

They’re shooting for early December. To keep an eye on their progress, follow the Black Sheep on Instagram.


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