Share this article

print logo

Galarneau's top 20 restaurants: The Black Sheep - 8 plates

*Excerpt from Andrew Galarneau's 8-plate review of The Black Sheep:

"[Owners Steven and Ellen Gedra] buy local in search of the best tasting stuff, they’ll tell you, not because local is automatically better. Local pork, beef, chicken, fruit and vegetables make appearances when possible, as well as flown-in seafood. At The Black Sheep, there are many paths to nirvana."

*Read the full review from Jan. 14, 2014

The Soup de Poisson with turbot, scallop, octopus, lobster, fennel, crouton and rouille. (Sharon Cantillon/Buffalo News file photo)

The Soup de Poisson with turbot, scallop, octopus, lobster, fennel, crouton and rouille. (Sharon Cantillon/Buffalo News file photo)

*See the menu from The Black Sheep (note: food in photos from The News' visit may no longer be available)

A closer look at the Maine belly clams from the Black Sheep. (Sharon Cantillon/Buffalo News file photo)

A closer look at the Maine belly clams from the Black Sheep. (Sharon Cantillon/Buffalo News file photo)

*Related articles:

-- Deeper look into The Black Sheep's pork nuggets
-- Details on The Black Sheep's brunch service
-- Starters, focusing on the peach Caprese

*See a photo gallery from The Black Sheep

There are no comments - be the first to comment