The Black Sheep

Hello everyone! Thank you so much for choosing to dine with us during our last few weeks. To help alleviate the amount of phone calls we’ve been receiving, please see below:

We will be open until Sunday April 17th, our hours of operations during this time will be:

Thursdays through Saturday: 5pm - 9pm
Sunday: 11am - 2pm for brunch service

Please note: due to increased demand, we are at capacity for all of our remaining dates. We are not accepting walk ins at this time.

If you would like to be waitlisted, please leave your name, phone number, party size and preferred date in a phone message and we will try to get back to you if there are any cancellations.

Thank you so much Buffalo! We appreciate your support.

It is with great sadness that we announce the closing of The Black Sheep Restaurant & Bar. Our final service will be on Easter Sunday, for brunch (April 17th).

The pandemic has affected us immensely and has forced us to close our doors for the final time. We apologize to all those who hold future reservations with us.

We are endlessly grateful to our employees, both past and present, who worked so hard for us. To our purveyors and reps that moved mountains to get us what we needed.

We are also grateful to our guests for your years of support and memories. We give much thanks to our farmers for nourishing us over the years.

To all of our friends, thank you.

With much love, Ellen & Steve Gedra

Congratulations to our Bestie Brunch winners .withlove !!! We were so happy to see so many of you taking advantage our new bestie package.

We are excited to announce that we have decided to extend our packages for the time being! Make sure to see us & make a reservation for tomorrow.

Brunch on Buffalo! 🐑 🖤 🍳

With Patio season right around the corner, we are looking to grow our team!

We are searching for individuals who hope to expand their culinary knowledge, want a flexible schedule, or just want to work in a fun space. The following positions are available:

- Full time Line cook
- Part time server (1 year experience req.)
- Part time bartender (1 year experience req.)

🚨 IMPORTANT: please reach out only via email at [email protected] (Tell us your favorite food in the subject line!)

We hope to hear from you soon. 🐑🖤 🦬

Can you tell we’re desperately looking forward to some spring blossoms? Luckily, Michel Gindl’s “Flora” Riesling blend is the perfect bottle for this transition!

This is a skin contact white wine—the juice spends time with the skins of the grape, much like a red wine does. This gives it a more full body, and some delightful tannic notes (like green tea or stone fruit), but with juicy high acid. Perfect to cut through the rich squash ricotta filling in our crespelle. See you this weekend Buffalo 🐑🖤 🍷

Hello Buffalo, with the war continuing and impacting those in Ukraine, we wanted to do our best and contribute in our own way here at Black Sheep. A note from Ellen:

“Although this is a Christmas themed embroidered serviette, it is from my Ukrainian grandmother.  Her mother, (my great-grandmother) came over from the Ukraine at 13, by herself, on a boat at the turn of the century in hopes of a better life. In the spirit of giving, and of caring, we would like to donate 50% of sales of our borsch to the Ukrainian American Freedom Foundation.  Borsch is a traditional Ukrainian beet soup, and this particular recipe is from my great aunt Sophia (grandma's sister).  Please help us give a little to those in Ukraine by purchasing a cup or a pint of borsch.  These are heart wrenching times, let us see how far a bowl of soup can go!” 🐑❤️ 🇺🇦

Pick up options also available! Please check out the link in our Instagram bio.

It’s near, it’s here: the pop up pizza party we’ve all been patiently waiting for…(Say that five times fast.) We are partnering with our neighbors and friends Extra Extra]] to give you a slice of Extra Extra. 🍕🍕🍕🍕🍕🍕

Join us at 367 Connecticut Street at The Black Sheep on Sunday April 3rd from 5:00 to 8:00 PM. Our guests Extra Extra will be serving NY style pizza slices and a bevy of bevvies including but not limited to: wine, beer, a signature cocktail, and a signature N/A cocktail (cash bar will also be available). After you grab a slice and a sip, you can head over to their merchandise table to check out goodies and read all about it!

Tickets are $15: they include a NY slice and a beverage of your choice. In the Extra Extra way, Extra Extra]] has accounted for all costs in the ticket price–no tips here! Need an extra slice? Make sure to add one when you purchase your ticket. We wanna make sure there’s enough pizza for all! As for drinks, there will be a cash bar for all you wine nerds 🤓.

Head to the link in our bio *Extra* fast for tickets and additional information. Have a question? Please dm Extra Extra]]

See you soon, Buffalo. Extra soon.
🐑❤️🍕

Besties, have you made plans to brunch with us tomorrow? If you haven’t heard it yet, we are offering a new brunch package for you and your closest bud, bro, or bestie!

The “Basic” Package ($65): Our sticky bun, choice of 2 entrees, fresh pressed oj, and a bottle of Tullia Brut Prosecco.

The “Bad” Package ($70): Our sticky bun, choice of 2 entrees, fresh pressed oj, and a bottle of Niepoort Nat Cool Branco. (Oooo she bad! 😎)

The “Boujee” Package ($75): Our sticky bun, choice of 2 entrees, fresh pressed oj, and a bottle of Maison Foucher Cremont de Loire.

Reminder that we want to celebrate you and brunch! Take a photo during your experience and tag us with for a chance to win a $50 gift card!

First photo by:

You don’t have to give up a great meal for lent. Welcome to fish fry Fridays y’all! 8 ounces of Atlantic Cod prepared with fries, slaw, and our “lazy pierogi”.

🐟

Chef Steve Gedra wants to introduce his Duck confit a l'orange dish here at The Black Sheep.

Local Spinach with poached garlic lays on the base of the plate while the leg of duck sits pretty on top. Open today until 9pm - then brunch tomorrow morning!

🚨 GIVEAWAY BELOW 🚨 :

Buffalo and Brunch go together like Black Sheep and besties: introducing our new bestie’s package! Each package includes a sticky bun, choice of two entrees, fresh squeezed oj, and a bottle to make your own mimosas 🍊.

GIVEAWAY: Stop by, take a photo and tag us with for a chance to win a $50 gift card! Bring your bestie, your bro, your buddy, or your partner and show us the the time you had here during brunch!

No bestie? No problem! Our bar area holds a great opportunity to meet some new people, or hang out with our awesome bartenders.

The winner of the giveaway will be carefully selected on 3/27 by an “expert panel” (A.K.A our staff after post service drink or two).

Brunch on Buffalo! May the best besties win 🥇 *Photo must contain proof of a brunch experience at The Black Sheep in order to be considered.

Photos by

Elevating your pastry game since opening: Ellen and Keyin now offer a Chocolate mousse and citrus dessert on our menu.

Milk and dark chocolate mousse sit on a pastry shell with Thorpe’s citrus. See you tonight! 🍊

We’ll be closed today for the game, but we can’t wait to see you next week!

First up on our Valentine’s weekend specials: Smoked Beef cheeks served with local rutabaga, bubble & squeak, jus, and gremolata.

See you tonight!

Next on our line up: does anyone remember the Crespelle? Throwback to a BS classic, this dish is filled with puréed local squash mixed with sage and ricotta. Beet chutney and a quinoa crunch complete the dish 🤤.

Open till 9pm today; call and see if we have space! See you soon 🐑.

Welcome back Buffalo! We are ready to open our space and excited for you to try our new dishes.

introducing our BBQ chickpeas dish: heirloom polenta, coleslaw and scallions. (It’s also a vegan preparation!)

We’re open till 9pm-a little snow never stopped our city. 🐑🖤🦬

Your favorite Charcuterie board is back! We will be open this week for regular service. Stop by and grab a board with locally sourced meats, scratch based bread, and delicious accompaniments. You won’t be bored with this board!

Buffalo are you ready????? The Black Sheep (after some well deserved rest) will be opening next week! Thursday, February 3rd promises the continuation of good food, good people, and comfortable spaces.

Be on the look out for more new details this week: we’re taking a new approach to some things and we can’t wait to share them with you. Check out the Resy app to make a reservation! 🐑🖤 🦬

Throwback picture of a night at Sheep. The bar can be a fun space to meet new people, have dessert, or simply enjoy a drink. Did you know we also offer a selection of non-alcoholic cocktails?

We can’t wait to see you next month! Let us know below: do you prefer bar seats or tables when you dine out? (Might we suggest changing your scenery once in a while? Both options offer unique experiences 😎)

Happy Friday Buffalo! We hope you enjoy a cozy weekend with the ones you love.

Speaking of: we are now taking reservations for Valentines Day! 🖤 We will be open Monday, February 14th - you and your loved one(s) enjoy a well deserved culinary experience.

(Because we operate on seasonal selections, the menu will be released closer to the date.)

Reserve a spot soon at the link in our Instagram bio!

Hoping everyone is headed towards a fun weekend despite the changing temps. Here we have a dish served during New Year’s Eve for a special tasting menu. Our winter Salad: organic citrus, local radicchio with candied pecans.

As a reminder, we’ll be closed the month of January, but can’t wait to see you February 3rd! 🐑

Buffalo, thank you for helping us support our friend during the month of December. Cheers to a new year and best wishes to Chris’ recovery and readjustment efforts! It’s incredible to see what our community is capable of doing.

Can’t wait for you to come in and have a curry with us in February 😎.

Ellen and Steve here,

We wanted to thank Buffalo for the enormous support during the ever changing and ongoing covid guideline and mandates. We truly appreciate you working with us in order to create a safe and enjoyable dining experience for our staff and our other guests. Safety has always been (and will continue to be) the #1 priority for us.

As some of you may know, we have always taken the first week in January off to recharge and allow our staff to enjoy some much needed time off. This year we have decided to take a different approach: we will be closed for the entire month of January.

There are a ton of reasons for this difficult decision, but it boils down to this: we need some time to refuel, refocus, and reset. As a small operation, running a restaurant together has its set of challenges and adding the hurdles of covid has not made things easier for us.

January is the perfect time for us to prioritize our well-being: it tends to be slower for our industry as a whole and with infection rates on the rise, we feel it would be best for all involved.

We will have very limited access to our email and voicemails; we appreciate your patience. If you have a reservation, we will be contacting you privately throughout the week.

To our staff, family, and friends: thank you for your understanding. We apologize for any inconvenience this may cause. To our Buffalo community and guests, thank you for your continued patience: We can’t wait for you to see what we have in store come February!

Happy New year to the entire Buffalo community. The year may almost be over, but our specials never stop!

Tonight: short rib and duck confit “cadeaux”, with parsnip mousseline, melted leeks and roasted root vegetables.

Let’s reel in the holiday week with one last special: Beer battered hamachi collar with carrot salad and kewpie mayo. Come in and ask about the secret ingredient! 👀 🎣

Open today until 9pm. Happy holidays!

We’re open till 9pm tonight! Come on in and try our new Nashville Style Hot Chicken: Local chicken livers, Pullman bread toast, and pickled cauliflower.

See you soon. 🐔🖤🐑

Move over Elf on a shelf. Elk is in the building (and on your plate.)

There is elk (yes elk!) in this week’s feijoada dish preparation. A Brazilian stew, Steve incorporates smoked elk and beef brisket over smoked black beans and rice: perfect for this winter holiday season.

Make sure to stop in during our holiday hours this week: Wednesday & Thursday 5pm - 9pm. Try some of our new specials, like our Chicken Paprikash dish here! Steve puts his spin on his Grandma’s recipe, with creamy paprika sauce, bone in local chicken pieces, and house made dumplings.

Reservations can be made in our Instagram link in bio or through the Resy app.

Paprika: for the people, by the people™️

It’s our final brunch of the year! Make sure to stop in to try some of your brunch favorites 🤤.

Open today from 11am-2pm!