Matt and I have always consulted Yelp when choosing where to eat, and we did this especially on our honeymoon in Seattle. We never go to a place with less that 4 stars and usually only places have a fair amount of reviews. However, when we researched Yelp more thoroughly, we were disappointed that it may not be as accurate as it could be. (Here and here) We then got the idea of rating places on our own just for fun, and posting about it on our blog with our date nights and other recipes we make. So, here is our first review.
Matt: Grilled Quail
A duo of quail marinated in a mixture of traditional Navajo spices, grilled and served with cotija-roasted potatoes, spinach, and a spicy mole sauce.
Two birds, spinach, potatoes and sauce.
First, I loved the birds. Never got over the quails. I was intrigued the whole time by these miniature chicken. It was just different enough from a chicken in size and texture that it felt unique. Tender and juicy too. I couldn't really tell too much of the birds' natural flavor because of all the marination and sauce. Overall it was great. I was kept intrigued by this different bird. It reminded me when we used to have boiled quail eggs as little kids. Also reminded me of how me and Lee always talked of trapping some of the quails we saw by our apartment.
Most impressive was the sauce. It really brought everything together into something cohesive. The menu talked about traditional Navajo spices and a spicy mole sauce. Didn't really get that, as the sauce was more sweet/nutty than spicy, somehow familiar but different. It was on the tip of my tongue the whole time. That tease sorta added to the intrigue.
First, I loved the birds. Never got over the quails. I was intrigued the whole time by these miniature chicken. It was just different enough from a chicken in size and texture that it felt unique. Tender and juicy too. I couldn't really tell too much of the birds' natural flavor because of all the marination and sauce. Overall it was great. I was kept intrigued by this different bird. It reminded me when we used to have boiled quail eggs as little kids. Also reminded me of how me and Lee always talked of trapping some of the quails we saw by our apartment.
Most impressive was the sauce. It really brought everything together into something cohesive. The menu talked about traditional Navajo spices and a spicy mole sauce. Didn't really get that, as the sauce was more sweet/nutty than spicy, somehow familiar but different. It was on the tip of my tongue the whole time. That tease sorta added to the intrigue.
Overall, the dish was a fulfilling exploration. Unique and thought provoking. I don't know if I'd get it again though. And I love the artwork! 4.5/5
Laura: Navajo Taco Trio
Three tapas style Navajo tacos, The Black Sheep Pinto served with pinto beans that have been slow cooked in pork au jus, an adobo puree, and a ranchero salsa. The Red Chile Beef with olives and cotija cheese. The Green Chile Pork with cilantro. All with menonita cheese, lettuce, tomatoes, crema and onions.
I loved the concept of this dish and style of this dish. While all utilized the same formula of a frybread as a base loaded with a protein and toppings, the flavors were all surprisingly unique, yet complementary. I was very impressed with the wide variety of flavors they were able to bring out in all of them.
The Black Sheep Pinto beans had an especially complex flavor; a great balance of spicy, sweet, and savory elements. The Red Chile Beef was the most similar to a typical Navajo taco from a street cart or fair, but of course a step above in quality. I would have to say the Green Chile Pork was my favorite of the three. It was the spiciest, which I loved, but not so much that the heat overpowered the other flavors. It also was the most simply topped, adding only cilantro to the list of standard toppings, of menonita cheese, lettuce, crema, tomatoes, and onions. I liked this because it really highlighted the green chile and pork, and let it speak for itself without adding too much noise. It was a rich, satisfying dish and I couldn't finish it all.
However, since Black Sheep tries to provide a very fine dining experience, and all plates are 20 dollars plus, I think the presentation could have been a little cleaner. The toppings were fairly haphazardly placed on top, especially on the Red Chile Beef, and it just looked sloppy. (Picture above is not of my actual dish). Overall, I would give this dish 4.5 out of 5 stars.
For the rest of our date night, we strolled around downtown Provo for a bit. We then walked over to Smiths to get an Alpine Milk Chocolate Rittersport. (Laura has been craving milk chocolate lately, when usually she prefers dark, so this was noteworthy.) We have determined that Rittersport is having a supply chain problem on the Wasatch Front however, because all the places that usually carry them are out of stock. It's a travesty. So we setteled for a Lindt and Sprungli Extra Creamy Milk Chocolate bar. Matt ended up preferring it, but Laura still misses her Rittersports. We ended the evening watching some episodes of Chopped All Stars Tournament on Amazon Prime, because it's free, and why not?
I loved the concept of this dish and style of this dish. While all utilized the same formula of a frybread as a base loaded with a protein and toppings, the flavors were all surprisingly unique, yet complementary. I was very impressed with the wide variety of flavors they were able to bring out in all of them.
The Black Sheep Pinto beans had an especially complex flavor; a great balance of spicy, sweet, and savory elements. The Red Chile Beef was the most similar to a typical Navajo taco from a street cart or fair, but of course a step above in quality. I would have to say the Green Chile Pork was my favorite of the three. It was the spiciest, which I loved, but not so much that the heat overpowered the other flavors. It also was the most simply topped, adding only cilantro to the list of standard toppings, of menonita cheese, lettuce, crema, tomatoes, and onions. I liked this because it really highlighted the green chile and pork, and let it speak for itself without adding too much noise. It was a rich, satisfying dish and I couldn't finish it all.
However, since Black Sheep tries to provide a very fine dining experience, and all plates are 20 dollars plus, I think the presentation could have been a little cleaner. The toppings were fairly haphazardly placed on top, especially on the Red Chile Beef, and it just looked sloppy. (Picture above is not of my actual dish). Overall, I would give this dish 4.5 out of 5 stars.
For the rest of our date night, we strolled around downtown Provo for a bit. We then walked over to Smiths to get an Alpine Milk Chocolate Rittersport. (Laura has been craving milk chocolate lately, when usually she prefers dark, so this was noteworthy.) We have determined that Rittersport is having a supply chain problem on the Wasatch Front however, because all the places that usually carry them are out of stock. It's a travesty. So we setteled for a Lindt and Sprungli Extra Creamy Milk Chocolate bar. Matt ended up preferring it, but Laura still misses her Rittersports. We ended the evening watching some episodes of Chopped All Stars Tournament on Amazon Prime, because it's free, and why not?
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