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  • Everyone seemed to give rave reviews to The Black Sheep when it first opened and ever since it won Eater Vegas' "Best New Restaurant," category this past year, even more praise was heaped on this new Vietnamese fusion restaurant. The thing with many Asian fusion restaurants is that it attempts to gentrify the food with pretty plating and an increased price tag at the cost of portion size. Nevertheless, there were a few menu items that I really enjoyed. The starters have a couple of favorites of mine including the salmon skin tacos and the bao sliders. The salmon skin tacos are an ingenius way of wrapping salmon tartare with a crispy salmon skin taco. Topped off with tobiko, micro cilantro, and smoked shishito peppers, this is everything that I envision fusion to encompass. Three small tacos for $8 is quite reasonable. My other favorite was the bao sliders, which come with two house made pork sausage, topped with a fried quail egg, shallots, and jalapeno aioli. Many times, people rely on the fatty flavor of pork belly to carry the bao, but the pork sausage, with the egg and aioli really made for a great flavored slider. I almost forgot that I also loved the fried beef crisps with table side pouring of the chili lime sauce. This was an appetizer that made you want to keep on snacking. When it came to the entrees, I really was disappointed by the portions. The Vietnamese curry chicken came with one single piece of chicken thigh. Priced at $18, you could get an entire bucket of KFC for that. The flavor was reminiscent of home cooking. I get it, it's a nice restaurant, but seriously, a single chicken thigh for $18. As for the slow cooked short rib, I was more impressed with the alcohol-infused poached pears than the short rib itself. The tres leches chocolate cake for dessert is probably the most photographed item on the entire menu. I was impressed by the bird's nest-like aesthetic, but it was just that. The flavor was one-dimensional, which could've used some nuts, citrus flavors, or coconut shavings in my opinion. I'm glad to see Vegas having these types of restaurants, which seem to be successful in up and coming neighborhoods such as the Southwest, but by California standards, it would ultimately be average at best.
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