July 2017 Magazines - Page 66

Haute Spot The Black Sheep Kitchen • Wine • Cocktails By Aly Wagonseller I LOVE THAT OUR CITY ATTRACTS EXTREMELY talented chefs with dreams of owning their own places. Perfectionists that work hard, learn the trade and develop a unique style and taste of their own with the intention of leaving the grind behind and opening a neighborhood joint that reflects the expertise and care you’d find in a Strip establishment, but under a tiny roof that serves us locals. The Black Sheep, located at 8680 W. Warm Springs Road, is just such a place, with Aureole and DB Brasserie alum Chef Jamie Tran, along with partners Andy Hooper and Jon Schwalb, creating a super cool bistro experience that offers inspired cuisine, an impressive wine list and crafted cock- tails you’d never expect so close to home. The name “The Black Sheep” is an homage to Chef Tran’s playfully rebellious spirit of becoming a female chef in a male dominated industry that included her own father, along with Hooper’s desire to depart the pretentiousness and egotistical pricing found at most hotel eateries on Las Vegas Blvd. Girl Power meets Stop the Madness, and it works with an offering of sophisticated, yet approachable American-Vietnamese food served in a setting that’s on trend and hipster, without being overly obnoxious. An eclectic selection of music and a separate bar keep things lively, with fun cocktails, well priced wines by both the bot- tle and glass, and attentive and friendly service making for a comfy night out in the burbs. 66 The menu is small, something I love, as I’d rather choose from a few, well thought out and executed dishes than a laundry list of mediocrity. We arrived during happy hour and, with oysters being offered for a buck a piece, imbibed. While the briny little morsels were very fresh, and sauces that included a lemong