From Daniel Boulud to the Southwest, The Black Sheep Is Coming

Is the next, hottest, off-the Strip dining experience headed to the southwest? Aiming for a May debut, if they can quickly can secure their "supper club" license, The Black Sheep is moving into the 1,350-square-foot space recently vacated by Soulfish Poke.

Located in the Orange Grove at Rhodes Ranch retail center, close to the intersection of Warm Springs Road and Durango Drive, The Black Sheep is promising to bring "fine dining" to the immediate neighborhood with a menu of "Vietnamese American comfort food" created with locally sourced ingredients.

Planning to only be open for dinner, the concept will also include a "world class bar program" featuring "craft cocktails," an "amazing value driven wine list" and beer supplied by Henderson and local brewers. Currently under construction, the interior design is self-described as "sleek, yet comfortable."

Partnered in the project is Andrew Hooper, whose resume includes stints as director of operations for chef Daniel Boulud’s Dinex Group and as a general manager with the Batali & Bastianich Hospitality Group and at DB Brasserie inside the Venetian.

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