• Rob Warner
  • The Black Sheep’s eel steak with candied compressed melon and raisin puree

Mike Sula reviews the Black Sheep, the West Town restaurant in the former May Street Market space, where chef James Toland has introduced an adventurous menu of complex dishes such as a creamy English pea soup with sour-cherry sauce and smoked eel glazed with a syrup made from the Austrian ice wine trochenberry and paired with globes of candied compressed melon and raisin puree. He’s abetted by beverage director and self-described sheriff of Boozetown Michael Simon, formerly of Graham Elliot, and pastry chef Sarah Jordan (ex Blackbird), who contribute offerings like a Chartreuse-based Hulk Smash with house-made mint soda and smoked beignets with pickled apple, malt semifreddo, and sour beer caramel. There’s also a late-night menu, and the option of prix fixe tasting menus ($95 for the “luxe,” $65 for the five-course “econo”).