The NY Times lays out 36 Hours in Richmond and sends folks to both Jackson Ward and Carver for food and fun…

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Writing for Richmond.com, Ginger Warder visited Carver’s little superstar and calls it “quaint and tasty”. The RTD’s Dana Craig recently visited The Black Sheep and comes away raving:

… The Black Sheep successfully caters to the varied needs of its eclectic neighborhood. Students sick of fast food can stop in for takeout cooked with care. Locals (or those from all over the city) can indulge in a leisurely meal of soul-warming favorites dressed up with innovative accents. [...] Roberts and Hess have created an eatery that combines quantity and quality, down-home and dynamic and, based on its funky knickknack décor, eclectic with inviting. I’ve never loved leftovers so much.

Style Weekly’s John G. Haddad gets to The Black Sheep and has good things to say:

It’s comfort food with flair, all reasonably priced. Roberts and Hess made a conscious decision to price their meals moderately to attract the wide range of clientele that the Carver neighborhood draws. So far it’s working for the diverse distribution of neighborhood, student and foodie guests.

And ANOTHER rave review for Black Sheep, this time from RVA food blog i wish i could cook:

After dinner on Friday, I’m sold. This place is the best. Homemade deviled eggs, homemade bread and butter pickled veggies, homemade gumbo, homemade blah blah blah. Everything tastes like your mom just made it.

River City Food and Wine has some good words to say about Black Sheep:

“Once word gets out about the great food and the great prices, lines should start forming.”

Serving breakfast, lunch, and dinner, the Black Sheep opens Tuesday @ Goshen and Marshall Streets. With a simple but delicious & creative looking menu, Black Sheep ought to be a great addition to the area.