The Black Sheep SB Brasserie: A Culinary Haven in the Heart of Santa Barbara

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Nestled in the historic district of Santa Barbara, The Black Sheep SB Brasserie represents a unique fusion of elevated California cuisine with French and global influences. At its core, the restaurant thrives on creativity, sustainability, and a commitment to the local community—elements that set it apart in the vibrant Santa Barbara food scene.

Locally Sourced, Artfully Prepared

At The Black Sheep, the philosophy is simple: the best dishes begin with the best ingredients. General Manager Ruben Perez explains that their menu features produce from an eclectic mix of local and boutique vendors, including organic farms like Earth Tribe, Milliken Family Farms, and Roots Farms. Their poultry is sourced from Sonoma and Los Angeles counties, and the meats, which include Wagyu, are all-natural, with some grass-fed selections. Seafood is another cornerstone, with a focus on sustainability, often procured fresh from local fishermen and the Los Angeles Markets.

This commitment to working with local producers not only ensures quality but also supports the community—a key pillar of The Black Sheep’s ethos. Their relationship with small farmers and artisans brings the freshest, most flavorful ingredients to the plate, enhancing every dish with a connection to Santa Barbara’s agricultural heritage.

The Inspiration Behind the Cuisine

The Black Sheep’s menu is a reflection of its surroundings, history, and the culinary vision of Chef Robert Perez, who dazzled diners for a decade at the original Black Sheep location. “Being the old Café Luck and Mousse Odile, in the historic old town district, an upscale casual atmosphere with elevated California cuisine with some French and global highlights was called for,” Ruben explains. The new brasserie continues the legacy of Michelin-quality execution, but with a fresh, approachable twist.

Chef Jake Reimer, a culinary veteran with almost 35 years of experience, is at the helm of the kitchen. He trained at local hotspots like Bacara’s Miro under Chef Remi Lauvand and revamped iconic venues like Wine Cask with a talented team. His vast experience in high-end restaurants, hotels, and wineries has equipped him with a bold and creative approach that shines through the ever-evolving menu at The Black Sheep.

A Taste of The Black Sheep at Home

For home cooks inspired by the flavors of The Black Sheep, GM Ruben Perez suggests starting with a simple vinaigrette. While often overlooked, a homemade vinaigrette can elevate any salad or dish with fresh, clean flavors that don’t rely on preservatives or emulsifiers. Here’s a quick recipe, perfect for your next salad:

The Black Sheep Vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons honey or natural brown sugar
  • 2 tablespoons Garden Vinegar (or red wine vinegar)
  • ⅓ cup avocado oil
  • 1 tablespoon fresh-squeezed lemon juice
  • Salt and freshly ground pepper to taste

Instructions:

  1. Combine all ingredients, except the oil, in a bowl and whisk until smooth.
  2. Slowly drizzle in the oil while whisking until the mixture emulsifies.
  3. Season to taste and enjoy over fresh greens or roasted vegetables.

Winter Flavors to Look Forward To

With winter approaching, The Black Sheep is preparing to unveil a menu rich in hearty, seasonal ingredients. Think root vegetables like rutabaga, parsnips, beets, and squashes, alongside lesser-known gems like sunchokes and salsify. “These ingredients don’t need much to shine,” Ruben says, explaining that they’re perfect for slow-cooked dishes like braises and stews that showcase their natural sweetness and earthy flavors.

Dining at The Black Sheep: A Bistro on Steroids

The Black Sheep’s new location offers an elegant yet relaxed dining experience—what Ruben describes as a “global California brasserie” or “bistro on steroids.” The ambiance is upscale without being pretentious, providing a refuge from the world’s chaos, where guests can unwind and savor a memorable meal. It’s a place where fine dining meets comfort, making it an ideal spot for everything from intimate dinners to celebratory gatherings.

Upcoming Events and Seasonal Offerings

The Black Sheep has some exciting events planned to close out the year, including a Beaujolais dinner on November 12th in partnership with Renegade Wine Shop and a decadent five-course foie gras dinner in December. The restaurant will also be open for Thanksgiving, Christmas, and New Year’s Eve, offering special menus designed to make these holiday celebrations even more memorable.

Another milestone for the brasserie is the addition of a full liquor license, which will allow them to expand their beverage offerings and enhance the overall dining experience. Fans can stay updated on these developments by joining “the herd” through The Black Sheep’s email list.

Sustainability and Community at the Core

Sustainability is deeply ingrained in The Black Sheep’s philosophy. From sourcing local, non-processed ingredients to reducing their environmental footprint, the restaurant is committed to ethical practices that respect both the land and the sea. “As restaurants, we have an obligation to leave as little footprint as possible,” Ruben notes, emphasizing their dedication to supporting local farmers and fishermen.

The Black Sheep’s connection to the local community goes beyond just ingredients. They regularly donate food and gift certificates to local causes and invite other businesses and restaurants to collaborate on special events. It’s a way to give back to the community that has supported them from the start while keeping the local food scene exciting and vibrant.

Conclusion

With its blend of local, sustainable ingredients, bold culinary execution, and commitment to the Santa Barbara community, The Black Sheep SB Brasserie is much more than a dining destination. It’s a celebration of flavors, history, and the people who make it all possible. Whether you’re enjoying a simple salad with a house-made vinaigrette or indulging in a winter stew, you’ll find that every dish at The Black Sheep tells a story—one rooted in the heart of Santa Barbara.

Collin Harmon

Written by Collin Harmon

Collin Harmon is a passionate "home chef" from Montecito where she grew up immersed in the joys of cooking. Learning from her mother and practicing alongside her sister, Collin has honed her culinary skills with a focus on incorporating organic fruits and vegetables from her own garden. She prioritizes using local ingredients from Santa Barbara-based businesses and farms, bringing a touch of community to every dish.Known for her creativity, Collin loves crafting seasonal recipes, designing stunning tablescapes, and hosting memorable gatherings for friends and family. She resides in Montecito with her husband, John, and their beloved dog, Beau.

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6 Comments

  1. Running restaurants isn’t for the fainthearted, and you want to root for the people who are trying to do it. But this ‘article’ really seems like an informercial in disguise – I don’t think it’s good present this story as if it were news? Doesn’t help anyone – the reader, the restaurant… or Edhat. I would tag it as an advertisement, if I was going to run it —

  2. I thought State St was still blocked thru downtown?

    Or area is still a homeless mecca.

    But the review seemed long winded. and full of cliches.

    I would prefer to see menu and prices.

    Plus adding sugar made it a no go dressing.

    moe

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