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The Black Sheep’s brunch gives us a reason to get out of bed on Sundays

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The Black Sheep’s chilaquiles rojos, left, and lemongrass braised short rib egg Benedict with a mimosa.
Photo: Miranda Alam / Special to the Weekly
Jason Harris

With a petite menu featuring multiple items from the dinner menu, it’s easy to overlook the new brunch at Southwest Valley hot spot the Black Sheep. Doing so would be a major mistake, however, as Chef Jamie Tran’s Sunday meal is one of the most inspired in town.

New dishes include scallion pancakes— topped with duck confit, Asian pear herb salad, pickled red radish and crispy shallots—and doughy soufflé pancakes that lean toward sweet, courtesy of hemp seed granola, house-made yuzu strawberry compote and brandy syrup. Tran’s take on a favorite hangover dish, chilaquiles, is another clear success. Crispy tortilla chips hold up to a mass of toppings including a runny fried egg, avocado, queso fresco, crema and shaved red radish.

Dinner-menu favorites that made it to brunch include a salad with watercress, citrus goat yogurt and golden and red beets infused with smoke. The taste matches the visual appeal. And don’t forget an order of Vietnamese Imperial Rolls, with duroc pork and shrimp, pickled heirloom carrots, red radish, yellow frisée salad and garlic citrus vinaigrette. It’s the signature dish that made so many of us fall in love with the place in the first place.

All of which leaves just one question for Chef Tran: When will the Black Sheep start serving lunch?

Tags: Dining, Food, Brunch
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