Blacksheep is my first restaurant on my own. I saved what I could over the course of a decade working longer hours for less pay in places where I could learn lessons the hard way and techniques the right way. It's a collection of ragged journals filled with "some day" dishes. It's literally me putting all of my own eggs into one tiny little basket and trusting that I had learned "enough" in places that were "good enough". It's the continuation of an obsession that leaves me putting notes in my phone in the middle of the night when an idea for a dish washes over me--it's a growing collection of several hundred cookbooks and all of the power they each possess. It's eating the food of my mom and my grannies and knowing it was better than those of my friends--but being too young to understand "why".

Blacksheep is a restaurant where I'd like to eat. It's a place I hope my mentors and old chef buddies would be proud to know exists; and further that they know their very profound place within it. 

xoxo
-Matt

Matt
Cook. Owner.

***Photo by Krisztian Lonyai

Krista
GM.