The Black Sheep in Las Vegas


The Black Sheep
8680 W Warm Springs Rd, Las Vegas, NV 89148

Like so many off-strip Las Vegas gems, The Black Sheep is tucked away in a small, unassuming plaza. Upon walking inside however, any ideas of ordinary slip away. A statement piece of white frames and mirrors lines the wall, and tables of people laugh, sip glasses of wine, and take photos of their dinners.

Common Law

The bar is well stocked, and the cocktail menu is as impressive as the wine list. Shortly after being seated, the server drops off a Common Law – a refreshing blend of Frida Kahlo Tequila, cilantro syrup, lime juice, and ginger.

Bao Sliders

Chef Jamie Tran has put together a menu of modern Vietnamese-American flavors to create a menu that is creative, delicious, and approachable. As starters began to arrive, my table of foodie friends whisked everything outside to the perfect evening light.

West Coast Oysters

West Coast Oysters are served with lemongrass and Thai chili gelees. The oysters are arguably among the best I’ve ever had, and the mixture of gelees, and a squirt of lemon juice sends them straight to the top.

We tasted other starters, including Ahi Tuna Tartare, served on crispy rice, Vietnamese Imperial Rolls, filled with duroc pork and shrimp, Bao Sliders that were almost too cute to eat–mini bao buns with a house-made pork sausage, and topped with a fried quail egg. One dish took me outside of my comfort zone – the Fried Beef Crisps, with togarshi dust and a chili lime sauce. It was my first time trying beef tendons, but with the texture of a fresh rice cake, it melted in my mouth.

Our shared entrees came out next. The Braised Duroc Pork Belly was served with mustard greens, sticky rice, a chicharone, and a delicious Hood River cherry sauce.

Braised Duroc Pork Belly

The Scottish King Salmon on a bed of farro, smoked eggplant, and fresh plum salad, was presented in a clay pot, with smoke escaping during the table-side unveil.

Scottish King Salmon

The dish of the evening for me, (and the one that I would return later in the same week to enjoy again), was the Slow Cooked Short Rib, with house-made yucca gnocchi, summer squash ratatouille, and garnished with crispy yucca threads. The combination of flavors and textures, along with perfectly prepared short rib was phenomenal.

Slow Cooked Short Rib

Chocolate Tres Leches ended the meal, a chocolate sponge cake soaked in condensed milk, white chocolate and coffee crema, with a delicate lace of chocolate on top, and creamy pour-over.

The Black Sheep is a place to go to catch up with friends. It’s a place for date night, a place to take out of town guests, a place to celebrate, and savor. It’s also a place to go on a Wednesday night when you need a great meal and a stiff drink.

Chocolate Tres Leches

Far from the Las Vegas strip in terms of pricing and physicality, The Black Sheep provides Las Vegas locals with an incredible and affordable dining experience.

Thanks to The Black Sheep and One7pr for their generous hospitality. Although my meal was provided, all opinions are my own (and I made a subsequent trip the same week and had an equally great experience!)


I started cooking and baking at 4 years old, when I smashed an egg on the floor, while my mom and grandmother were making a cake, and gleefully declared I was helping. I spent the first 3 decades of my life in the sleepy mountains of West Virginia, before heading west to the desert, and the neon lights of Las Vegas. Growing up in a rural area, about 3 hours south of Pittsburgh, I appreciate the simple things – like a plump heirloom tomato, straight from the garden. Moving to a cultural food mecca has expanded my culinary horizons, introducing me to flavor profiles from around the world...and to the joys of being able to have a Bloody Mary before 1 pm on a Sunday. I love to travel, and try locally-owned restaurants wherever I go. I have a soft spot for tacos, sour ales, kombucha, and macarons. Keep up with my foodie-ventures on instagram, @HungryInVegas!