By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 27, 2015 at 10:57 AM

I’ve been anxiously waiting for the day when the haute dogs -- an option which comprised the bulk of the former Black Sheep menu -- would be replaced by a menu more befitting of the space.

I’m pleased to say that the day has arrived.

Don't get me wrong, a great hot dog is a thing of beauty, and one which I do crave on occasion. But, there was always a disparity between the amazing vibe of the restaurant, with its comfy seating and laid back mood, and the menu. In fact, I often thought that Black Sheep was likely to be relegated -- in my mind -- to either a wine-filled happy-hour or late-night only spot.

 The new menu -- which is likely to evolve as time moves on -- presents the opportunity for a  more refined and relaxed social experience, which also includes drinks and edibles.

It all starts with bar snacks -- which can be enjoyed with a thoughtful selection of wines, beers or cocktails -- like smoked chile chicharrons, truffled popcorn and olives, along with pancake battered cheese curds, priced from $3-8.

Dinner

The dinner menu features starters, shareable plates and a section called "to feast" which focuses on larger portions, more like entrees.

A variety of salads drive the starters section, with options like the Yardbird ($12) featuring grilled chicken, spring mix and Hook’s 5 year Cheddar along with cherries, walnuts, red onion and balsamic vinaigrette.  Additional options include gnocchi ($11) served with peas, radishes and herbed butter along with chayote squash washed in honey citrus glaze with garlic and shallots.

Shareables include a stunning octopus dish ($16) -- with fingerling potatoes, warmed ‘nduja sausage, and grilled frisee with candied limes and cilantro-jalapeno vinaigrette. I had the good fortune of trying the dish out, and it was a happy marriage of flavors -- salty, vinegary and sweet -- which danced in various ways, depending on which components I chose to combine. The ‘nduja was a stellar compliment to the octopus, but it was also delicious eaten as a sauce on the creamy fingerling potatoes. The sweet and sour frisee provided a delicious counterpoint of which the only criticism I can muster is that the grilled salad may have been ever-so-slightly over-dressed.

Other options include the ever popular fried chicken with macaroni & cheese ($12), poutine with duck confit, Clock Shadow cheese curds and southern gravy ($14), mussels with miso-chile broth ($15), Korean short ribs served with dirty rice ($16) and P ($15).

Haute dog fans can rest easy knowing that one of the most popular dogs remains in the entree portion of the menu -- the popular trailer park dog $10) with Usinger’s beef weiner, coleslaw, PBR-braised onions and house made cheese sauce.

Other standards like the Black Sheep Burger ($15) with Hook’s 5 year Cheddar, lettuce, tomato and onion along with hand-cut fries, sit astride more finely assembled dishes like crisp walleye ($23) served with arugula, pickled beets, smoked fennel, capers and a dill creme fraiche that pulled the entire dish together. This dish -- which underscored the lovely balance that can be achieved between briny, smoky and creamy -- showcased well-cooked fish, with a crisp exterior and flaky tender interior.

The Duck Two Ways ($18) was also delicious, and featured both duck breast and confit, dressed with a combination of arugula, mushrooms and a sweet red onion coulis that served to cut the richness of the well prepared foul.

Other options, like slow roasted pork ribs with potato salad ($18) and steak frites ($22) join a sole vegetarian entree of squash with celery root puree, braised leeks, artichoke hearts, mushrooms, watercress and white wine gastrique ($14).

Desserts are simple -- two scoops of Purple Door ice cream ($6), a spiked shake made with Purple Door salted caramel icecream spiked with what I hear is a generous portion of Jameson Irish Whiskey ($10) and a Bulleit Bourbon sauced bread pudding served with salted caramel ice cream ($9).

Brunch

A new brunch menu will also roll out, beginning Sept. 4, and will be served Friday through Sunday from 11 a.m. to 3 p.m.

Options will include standards like eggs and bacon ($10) waffles ($11; $14 with fried chicken), corned beef hash ($13) and eggs benedict ($12), along with Tiger shrimp and grits ($16), a Black Sheep breakfast burger with egg ($15) and flat iron steak with eggs and potatoes ($17). Pancake battered cheese curds are also available as a side fro $5.

Brunch cocktails include a Bloody Mary ($9) and mimosa ($7 each or table service for $25), along with a variety of additional cocktails and beer.

Black Sheep is open Monday through Thursday 4 p.m. to midnight, with kitchen hours from 4 to 11 p.m. and Friday through Sunday from 11 a.m. to 2 a.m. with kitchen hours of 11 a.m. to 3 p.m. (for brunch) and 4 p.m. to 11 p.m. for dinner service.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.