Out with Citrus; in with Oveja Negra.
The Hotel Valencia in San Jose’s Santana Row has transformed its former restaurant into a new concept with a new name. Chef Ocean Orssten still remains at the helm, but now he’s creating a menu of “unruly tapas.” Hence the name, Oveja Negra, which in Spanish means “black sheep” or refers to the odd man out. It’s his whimsical way of saying he’s not necessarily doing typical traditional tapas here, but more globally-inspired, off-beat small plates.
I was invited in as a guest of the restaurant recently to check out its new look, which sports brass tack-hammered, dark banquettes, white curved-back chairs, and Moorish accents.
The signature cocktail is the Mezcal Brillante ($14) that puts smoky mezcal in the spotlight with the tartness of grapefruit. A rim of freeze-dried yuzu with yuzu marmalade gives each sip an extra sweet-sour pucker.