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.
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.
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 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.