The Black Sheep Brings Modern Vietnamese-American Fare to Las Vegas

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Short rib with yucca gnocchi
Short rib with yucca gnocchi

Photo Credit: Madison Freedle

One of the hottest new restaurants in Las Vegas comes at the hands of Jamie Tran, formerly a chef at Aureole and DB Brasserie. The Black Sheep serves casual modern American-Vietnamese food.

Tran has opened The Black Sheep in partnership with hospitality veterans Andy Hooper and Jon Schwalb. Located at 8680 W. Warm Springs Road and open nightly from 5 to 11 p.m., the restaurant boasts an elevated neighborhood experience while offering Strip-quality technique, adventuresome wine selections and serious cocktails at an approachable value.

Signature dishes include bao sliders with pork sausage, fried quail egg, crispy shallot and jalapeño aioli; braised duroc pork belly with seasonal mushrooms, sticky rice, mustard greens, crunchy “chicharone” and savory Hood River cherry sauce; fried whole rainbow trout with sauteed rainbow Swiss chard, steamed jasmine rice, ginger and rice wine vinegar sauce; Scottish king salmon “clay pot” with smoked eggplant, fresh plum salad and scented farro; and slow cooked short rib with yucca gnocchi, summer squash ratatouille and crispy yucca threads.

Dinner plans tonight? We’ll save you a seat.

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Starters range from $5 to $13 and entrees from $17 to $25, with a daily happy hour from 5 to 6 p.m. and 10 to 11 p.m. featuring $1 oysters and food and drink specials. The intimate 50-seat restaurant features a modern yet rustic feel with gray shiplap walls, muted industrial lighting, a mirrored accent wall and an aluminum awning, anchored by a 24-footmural of a landscape dotted with sheep.  The music playlist shuffles between 90s hip hop, soul and rock n’ roll. Service is emphasized with a casual friendliness and genuine hospitality from the partners’ extensive years in the industry.

Promoting a forward drinking culture, Hooper, a fellow DB Brasserie veteran, has curated an extensive wine list of esoteric grapes and varietals, with more than 45 bottles under $65 and wines by the glass under $12.

Cocktail selections include the La Flama Blanca with Kai lemongrass vodka, spicy Thai chili syrup and egg white, garnished with a Thai chili flower; and the eponymous cocktail “The Black Sheep,” featuring coffee-infused Jim Beam Rye Whiskey, creme de cacao, vanilla creme syrup and Uinta Baba Black Lager, topped with Fernet-Branca infused whipped cream.

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