The Black Sheep

We were seated in the dining room (in the next room past the bar) which is roughly the size of (if not bigger than) the entire Bistro Europa restaurant (kitchen and all). They’ve increased their seating from less then 30 at Europa to 60-80 (depending on outdoor seating). The dining room tables were built by Sean Wrafter using reclaimed wood from the building itself. There is a nice patio out the back doors that I can’t wait to enjoy before it gets cold.

The Black Sheep definitely has a more refined atmosphere than Bistro Europa. Gone are the quirky pig figurines, mismatching plates and flair that lined the walls of the small Elmwood Ave. eatery. Replacing them are organized menus that are presented on planks of wood, matching plats and silverware and a more mature vibe. The food, however, has remained the same and somehow even improved. When I talked to Steve a couple weeks ago, he mentioned possibly having a ‘greatest hits’ menu for the opening. For diehard fans of Bistro Europa, they will find some of your favorites but plenty of exciting additions as well. And, not surprisingly, there is still a big focus on using local farms and lots of pork.