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The Black Sheep Restaurant Review: Breakfast is served until 2 p.m. at The Black Sheep. But come early enough and you may catch sight of farmers pulling up out front for chef/co-owner Kevin Roberts to pick whatever’s freshest and best for his nexus of fine cuisine and healthy eats. Then again, you may be too busy tucking into your richly-gravied pork grillades and creamy yellow cheese grits to notice. Lunch revels in everything from pissaladière panini to baguette-bound sandwiches --- loaded with, perhaps, lemon and garlic marinated artichokes with white bean and parsnip hummus or fried chicken livers --- dubbed "battleships" (a play on subs). You can get lunch even at dinnertime, but then it’s a tough call between stuffed quail and marinated flap steak with a lemongrass compound butter, pickled green apples, peanuts and soba noodles tossed in a Thai basil pesto. For dessert, the La Brea Tarpit, dark chocolate crème brûlée with animal crackers stuck in the flame crusted top, captures Sheep’s whimsy. The cramped kitchen is too tiny to handle more than the handful of wooden booths and tables in the funky Americana-esque/art gallery dining room, so the seasonal back patio isn’t for supping, just for happy hour snacks Tuesday through Thursday or sipping a drink while you wait (Sheep doesn’t take reservations). You may well have to, so beware rainy days. But it’s worth braving the elements to eat this well, and not feel sheepish for indulging.