The Black Sheep, Vietnamese-American restaurant in Spring Valley, Las Vegas, United States
The Black Sheep is a Vietnamese-American restaurant in Spring Valley that combines industrial design with modern dining spaces to showcase its menu of Vietnamese-American dishes. The setting uses contemporary materials and clean lines to create an environment where the food takes center stage in the dining experience.
The restaurant opened in 2017 when Chef Jamie Tran, working previously at DB Brasserie in The Venetian, established this dining concept in a converted poke restaurant space. This transformation marked the beginning of a new culinary direction in the Spring Valley area.
The menu celebrates Vietnamese cooking traditions through dishes like imperial rolls with Duroc pork and shrimp, and bao sliders featuring house-made sausage. Local diners have made this spot a gathering place for those seeking authentic flavors prepared with care and attention to detail.
The location works best when you book a table ahead, especially during peak dining times, to ensure a smooth experience. Having a reservation lets you avoid long waits and makes the most of your visit to this popular neighborhood spot.
The restaurant gained recognition while keeping prices below those of comparable Strip establishments, making quality dining more accessible to visitors. This approach of offering upscale food without premium pricing sets it apart in a city known for expensive dining.
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