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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 so busy tucking into your Green Eggs & Lamb (baked frittata with pesto, spinach, green onions and Derby Sage cheddar topped with grilled lamb and pork sausage and sauce verte) to notice. Lunch revels in everything from pissaladière panini to baguette-bound sandwiches --- loaded with, perhaps, pickled daikon and grilled marinated tofu 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 pork loin simmered in a sauce of crab, shrimp and crawfish tails over cornbread grits. 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 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.