Lunch at The Black Sheep

Obtaining a liquor license is one way for a new restaurant to draw attention, but The Black Sheep would have probably grown popular without alcohol.

My second experience at the funky little restaurant was just as satisfying as the first. Breakfast (served until two p.m.) was tempting, but I opted for one of the "battleship" subs. The cold filling of the "USS Cumberland" appealed to me on a hot summer afternoon: "grilled eggplant, roasted red pepper, white bean spread, black olives, and an herb cucumber tomato salad; loaded into french baguette."

Nothing about that description is an exaggeration. I received a serrated knife to cut the sandwich, which was literally an entire baguette with the ends cut off and vegetables overflowing from the center. Salty capers and olives complemented the sweet peppers and tomatoes, and crunchy cucumbers, while the bread was sturdy and chewy but not hard.

My friend Lyndsey's "Miss E" sandwich, composed of avocado, tomato, bacon, cheddar cheese, red onion, and horseradish, was unexpectedly interesting and flavorful.

We shared a creme de menthe brownie after our meal, and it was an ideal ending. A minty green layer provided a sufficient amount of flavor against the chocolate, and the refrigerated display case made the frosting on the top slightly challenging to get our spoons through. While I wouldn't want my brownie to be cold under ice cream, its seemed to be an appropriate temperature for a summer lunch.