The Black Sheep
5-Course Elevated Viet-American Tasting Event
Opened in 2017, this Southwest eatery that combines American comfort food with Vietnamese influences has been collecting a slew of accolades, from being named Eater's “Restaurant of the Year” in 2017 to Infatuation’s “25 Best in Vegas” just this year. Chef/Owner Jamie Tran, whom Eater has also named “Chef of the Year” in the past, started on Vegas' food scene as a part-time line-cook at Charlie Palmer’s Aureole. She honed her craft under Executive Chef Vincent Pouessel, climbing the ranks to executive Sous Chef. Daniel Boulud then recruited her for the executive chef role at DB Brasserie. An appearance on Top Chef brought her even more attention. At The Black Sheep, she is delighting diners with dishes like bao sliders, Thai basil shrimp ceviche, sautéed glass noodles, braised pork jowl, and fried whole rainbow trout with sautéed rainbow chard. “One of the hottest restaurants in Las Vegas,” says Eater, so naturally we are uber-excited to visit here and to learn more from Chef Tran about how she brings American and Vietnamese food together in a truly distinctive way.
About the Host:
Jamie Tran
Chef/Owner
Chef Jamie Tran is the Chef/Owner of Vegas’ The Black Sheep, where she serves her unique take on modern and elevated Vietnamese American food. A Le Cordon Bleu graduate, she previously honed her craft at Charlie Palmer’s Aureole, The Venetian, and as executive chef at DB Brasserie by Daniel Boulud. In 2017, Eater Las Vegas named her "Chef of the Year".
The Lineup
All courses will be individually plated. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Tuna Crudo
coconut broth, tom yum gelée, lime leaf oil, pickled ginger, sesame cracker, micro cilantro
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Lemongrass Chicken Dumpling
crispy chicken skin, red bell chili oil, green curry sauce, thai basil
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Braised Pork Jowl
turmeric noodles, chinese broccoli, garlic sesame crunch, chili tamari broth
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New York Strip
corn velouté, indonesian corn fritter, blistered baby heirloom tomatoes
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Honey Cheesecake
grilled peach, vanilla bourbon whipped cream, mint
The Black Sheep
8680 W Warm Springs Rd
Las Vegas, NV 89148
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Mushroom, Nut (with the exception of Cross Contamination Concerns). They are NOT accommodating restrictions related to the following ingredients: Alliums, Egg, Milk, Cream Cheese, Heavy Cream, Coconut, Tuna. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
