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On the menu: Lobster Roll garden salad |
Black Sheep
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Off the menu- By Request Chuck Norris Burger cowboy farms grassed beef, farm egg, pimento cheese, hand cut fries |
Staying true to it’s name Black Sheep stands apart from the crowd. A style, and flavor all it’s own it simultaneously makes good common sense, and screams “I am one of a kind!”. For some people “different” can be uncomfortable, but for Black Sheep, “different” is a reminder of times gone by when food was fresh, and bursting with flavor. Perhaps known as a “going out” destination where prices might be high, I was surprised how reasonable the Brunch menu was ranging from $7-$18 including traditional and more adventurous selections. Seeking great food but sick of stuffy atmospheres? Black Sheep is family friendly and casual, focusing on good quality ingredients and what matters most, people. It’s trendy location draws a hip crowd as well, giving it loads of cool factor.
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On the menu: Pastrami Hash pastrami cured in house, farm raised eggs |
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On the menu: Little Gem Salad shaved fennel, heirloom tomatoes, green goddess dressing |
Perhaps you’ve heard of Black Sheep but have remained content “on your side of the ditch” or in your comfort zone of favorite dining rituals. Maybe you question the authenticity of the claims so many have made about just how fantastic the food really is. Let me assure you, the rumors are entirely true. This local phenomenon just keeps getting it right with it’s bourbon inspired bar, and it’s Southern Regional Americana fare. Chef Waylon and his team deliver flavor combinations that leap off the plate such as the pastrami hash, Chuck Norris burger (by request), and little gem salad. When I asked about the secret to their following Chef Waylon gave credit to the farm raised and locally produced ingredients that go into each dish. He also mentioned their continued innovation dishing out new tasty delights like rye and sorghum cured salmon, and made from scratch bagels, coming soon.
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On the menu: Eggs Benedict biscuit, bentons country ham, poached eggs, spicy hollandaise, fried fingerling potato home fries |
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On the menu: Blackberry Pie ginger, oatmeal, struesel |
Equal parts rebellious, southern, bluesy, fresh, herbal, and lip smacking good. The smokey, savory, and sweet cross paths at Black Sheep defining one of the most distinct flavor identities I’ve been privileged to get up close and personal with. Entrees pair perfectly with cocktails epitomizing what I’d like to call the “Black Sheep effect”. So profound are the flavors, I could easily recognize them in a blind taste test (bring it). It would be easy to assume that talent and flavor naturally bring success, however that would be an over simplification. A great restaurant is not unlike a symphony pooling the right talent, tools, and inspiration together cohesively to create a style all it’s own. Black Sheep nails it with their southern appeal, and casual sophistication. Owner Jon Insetta is no stranger to crafting brands that have staying power. Every time I have the chance to interview his staff, I love hearing how they “wouldn’t work for anyone else”. When the staff can’t stay away, it’s a sign that passion goes into every dish. What’s not to love about that?
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On the menu: (L to R) Dusty Boot, Heavens Gate, Beermosa |
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On the menu: Strawberry Rhubarb Tart |
Brunch continues to be a crowd favorite and “must have” on destination diners lists. It goes without saying this would fall as a priority to Black Sheep as they present deep south favorites, and simple yet elevated classics.
Open for Brunch 9:30am-3:00pm Saturday and Sunday.
Gluten Free Menu Available
Until then…
Enjoy the Journey!
xo- Amy West
You’ll find more great images from my Black Sheep brunch on facebook!
Watch Amy talk “Best in Brunch” on News 4 Jax.
Watch the full episode featuring Black Sheep here.
Copyright © Amy West Travel. All rights reserved.
