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Spring is the time to welcome in new beginnings and as the weather warms, we enjoy a plethora of new seasonal ingredients for both chefs and guests to sink their teeth into. With the arrival of a new season, Black Sheep Restaurants returns with the spring edition of their early week dinner series, PLATED, showcasing the best of the season from a star-studded line-up of chefs.

 

ASSOCIAZIONE CHIANTI

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Primevera in Toscana | $658
Chef Josh Stumbaugh captures the essence of cucina povera in the new spring dishes at the soulful Tuscan trattoria.

TAQUERIA SUPER MACHO

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La Fiesta Del Sol | $248
Chef Billy Otis makes use of this seasonal availability to liven up the come-as-you-are taco joint with vibrant dishes and crave-worthy staples.

MOTORINO

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Ciao, Napoli! | $208
Inspired by the warm weather and flourishing produce, Chef Roberta De Sario is welcoming the spring harvest with new vibrant dishes.

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