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The Black Sheep


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The Black Sheep


WELCOME TO THE BLACK SHEEP

Award-winning chefs, Steve and Ellen Gedra, invite you to experience true farm-to-table dining at their warm and intimate space on Buffalo's up-and-coming West Side.  With an unrelenting commitment to locally sourced produce & sustainably raised meats, and a playful approach to rare ingredients, their style is best described as refined 'global nomad'.  The Black Sheep focuses on house made, handmade food, and friendly, knowledgeable service.  The Black Sheep Bar serves up classic & modern cocktails that boast the same meticulous attention to fresh ingredients the dinner menu gets, a beer list loaded with rare picks and local brews, and a thoughtful selection of food friendly wines. 

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Menus


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The Kitchen


The Kitchen


caleb erb

Sous Chef

Hailing from Sinclairville in the heart of Chautauqua County, NY. Said to be raised by wolves and later adopted by the Amish. This would later contribute to his tenacity, and his beef with electricity and razors. Level 7 Pyromancer. Ever the chaotic neutral. Dreams of opening a miniature bistro operated by mice. Enjoys yo-yos. Bullseyes womp rats in his T16.

Steve Gedra

Executive Chef

The mastermind behind The Black Sheep and the former Bistro Europa, hailing from parts unknown, weight unknown, Steve spent many years honing his craft in Boston, Nantucket, Colorado, and New Mexico. Several trips abroad brought a realization that food is better when it is sourced carefully and handled with passion and integrity. Steve has worked side by side with some of the best in the country, such as Eric Ripert, Thomas Keller and Susan Goin.

Ellen Gedra

General Manager, Baker

Ellen is The Black Sheep’s baker by day, and general manager by night. Ellen began as a hostess in her late teens in her hometown of Pittsford. She quickly realized the kitchen was much more her style. Since then she has been a prep cook, pastry assistant, bread baker and pastry chef. She loves to bake and that love starts with the producers that grow the ingredients and continues onto the guests who come to dine on the finished product. 

Cheesin
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Press


Press


 

press

  • Andrew Galarneau's coverage of our October 2016 invitation to cook at the James Beard Foundation.  October 2016
  • Caitlyn Hartney of The Buffalo News covers our elusive, talented Pastry Chef & GM, Ellen Gedra  I  May 2016
  • Buffalo Spree Best Of WNY Awards 2014: Best Chef, Steven Gedra (Established)  I  July 2014
  • Buffalo Spree Best Of WNY Awards 2015: Best Dessert, Best Bar Dining  I  July 2015
  • Buffalo Spree Best Of WNY 2016: Best Chef, Steven Gedra (Established), Best Charcuterie  I  July 2016
  • Nick Guy's spotlight piece paying tribute to our infamous burger  I  April 2016
  • Andrew Galarneau's Buffalo News Gusto review  I  January 2015
  • 2015 Buffalo Eats Awards: Best Chef, Best Use of Local Ingredients, Best Desserts, and the Industry Award for Best Restaurant  I   December 2015
  • Andrew Galarneau's Buffalo News Gusto review  I  January 2015