Your First Look Inside The Black Sheep

Take a look inside The Black Sheep, the new restaurant in the southwest with chef and partner Jamie Tran's own take on casual modern American-Vietnamese food. The former chef at Aureole at Mandalay Bay and DB Brasserie at the Venetian teamed up with Andy Hooper and Jon Schwalb on the restaurant.

Dishes here include bao sliders with house-made 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 a slow-cooked short rib with house-made yucca gnocchi, summer squash ratatouille and crispy yucca threads

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 50-seat restaurant features gray shiplap walls, industrial lighting, a mirrored accent wall and an aluminum awning, anchored by a 24-foot mural of a landscape dotted with sheep. The music playlist shuffles between ’90s hip hop, soul and rock n' roll.

Take a look around.

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