The Black Sheep
Restaurant · Rhodes Ranch
8680 W Warm Springs Rd, Las Vegas, NV 89148
Highlights
The Black Sheep serves creative, upscale American-Vietnamese comfort plates with standout apps like salmon skin tacos in a cozy, chic strip mall spot.
The Black Sheep serves creative, upscale American-Vietnamese comfort plates with standout apps like salmon skin tacos in a cozy, chic strip mall spot.
"The Black Sheep specializes in international twists on Vietnamese dishes in a chill space about 20 minutes east of the Strip. There are so many good options on the menu, but you should definitely go heavy on the starters, like the salmon skin tacos and the crispy imperial rolls filled with Duroc pork, shrimp, and pickled carrots. Swing by for lunch before teeing off at the nearby Rhodes Ranch Golf Club or for an easy dinner on the way back from a day trip hiking through Death Valley National Park." - emmy kasten
"The Black Sheep specializes in international twists on Vietnamese dishes in a chill space about 20 minutes east of the Strip. There are so many good options on the menu, but you should definitely go heavy on the starters, like the salmon skin tacos and the crispy imperial rolls filled with Duroc pork, shrimp, and pickled carrots. Swing by for lunch before teeing off at the nearby or for an easy dinner on the way back from a day trip hiking through . " - Emmy Kasten
"At The Black Sheep, the food is not about pho done differently or wacky spring rolls. Rather, the dishes borrow from all over, but most assertively from Vietnamese cooking. They include bao sliders: house-made buns made with house-made pork sausage, fried quail egg, crispy shallots, and jalapeno aioli. Vietnamese Imperial Rolls are filled with Duroc pork and shrimp and pickled heirloom carrots. The new brunch menu includes some dinner items, including a favorite smoked beet salad, as well as an eggs Benedict with lemongrass-braised short ribs." - Andrea Bennett
"Jamie Tran opened The Black Sheep in 2017 and was recognized by Eater as Chef of the Year the same year; the menu features influences from Tran’s Vietnamese background." - Maddy Sweitzer-Lamme
"Tran says that she loves cheese, but really only uses it in her salads at The Black Sheep." - Susan Stapleton
