"At The Black Sheep, the food is not about pho done differently or wacky spring rolls. Rather, the dishes borrow from all over, but most assertively from Vietnamese cooking. They include bao sliders: house-made buns made with house-made pork sausage, fried quail egg, crispy shallots, and jalapeno aioli. Vietnamese Imperial Rolls are filled with Duroc pork and shrimp and pickled heirloom carrots. The new brunch menu includes some dinner items, including a favorite smoked beet salad, as well as an eggs Benedict with lemongrass-braised short ribs." - Andrea Bennett
Courtesy The Black Sheep