Black Sheep


1496 Lower Water Street

Halifax, NS B3J 1R9


+1 (902) 429-6491


Wanna join the Black Sheep team?
We are currently seeking:

Front of House

Back of House
Line Cooks
Prep Cooks

To apply, send your resume to OR apply in person Monday, Tuesday or Wednesday between 2-4pm


Our Story

Previously located on Dresen Row, Black Sheep was a humble hole-in-the-wall and exclusively word-of-mouth. Opening our doors in 2015, the focus was food and the goal was simple: to serve awesome and inspired dishes in a non-pretentious environment. As word began to spread, Black Sheep on Dresden quickly became known for doing things a little differently, line ups around the block and its friendly, personable staff.

During our time on Dresden, Black Sheep gained recognition for its cocktail program, competing in local events like Made With Love, Imbibe and Speed Rack. We were nominated in The Coast’s ‘Best of Halifax’ for our Fish Cakes, Caesars and Brunch, winning Silver and Bronze. Happy Hour brought in guests who became friends, who sometimes even became a part of our team.

Our new location offers three times the space for guests to enjoy the same quality service and exceptional fare. Our mission remains to make awesome food and drink from scratch using quality, locally sourced ingredients. Our menu is globally inspired, yet approachable and our new location has influenced a focus on fresh, East Coast seafood.

John House – Owner

John hails from Newfoundland and moved to Edmonton at 18 to start his culinary career. He then moved on to PEI to continue his culinary and pastry training, eventually settling in Halifax in 2011. After roughly 5 years as a chef at GIO Restaurant, John decided to venture on to create his own business and cooked up the idea for Black Sheep.

Keith Bungay – Head Chef

From St. Anthony, Newfoundland and graduating from The Culinary Institute of Canada in Prince Edward Island in 2009, Keith moved to Halifax in 2011 where he began working for the Bertossi Group. In 2020, as Black Sheep prepared for the big move, Keith joined the team and has been overseeing our kitchen and menu ever since.

Photography by Andrew Donovan & Crissie Brenton and Jenn Nauss

Website design and original artwork by Rebecca Hergett

All merch available for purchase in-house

House-made Hot Sauce $10
Red Finger Chilies, Onions, Garlic, Vinegar, Sugar, Salt, Smoked Paprika

House-made Kimchi $8.50
Napa Cabbage, Onions, Scallions, Garlic, Ginger, Brown Sugar, Salt, Carrots, Radishes, Gochujang

House-made Black Mayo $8.50
Garlic, Olive Oil, Canola, Eggs, Dijon Mustard, Squid Ink (245ml)

House-made Blueberry Lavender Jam $8.50
Blueberries, Lavender, Sugar, Lemon Juice, Cornstarch (245ml)

New clothing merch coming soon!


Gift Cards available for purchase in-house