Black Sheep

restaurant

1496 Lower Water Street

Halifax, NS B3J 1R9

+1 (902) 429-6491
blacksheephalifax@gmail.com

Our Story
Previously located on Dresden 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.

Credits
Website design and original artwork by Rebecca Hergett
Photography by Phototype (Andrew Donovan & Crissie Brenton) and Cooked Photography (Jenn Nauss)

Our Team

John House – Owner
John hails from Newfoundland and journeyed to Edmonton at 18 to start his culinary career, continuing his training in PEI and eventually settling in Halifax in 2011. After roughly 5 years as a Chef for GIO Restaurant, he decided to create his own business and cooked up the idea for Black Sheep. 

Anthony – Head Chef
Ambitious by nature, Anthony began cooking professionally at the early age of 14, sparking a passion for food that would lead him to work under some of the top chefs in Canada. While he attended George Brown for Culinary Management, Anthony’s  training was primarily *in* the restaurant, perfecting his craft through curating real-world culinary and guest experiences. Anthony’s style is technique structured, largely influenced by French, Japanese, Spanish, Caribbean and North American Bistro – and you can always find some component of fun in each of his dishes. His vision for the Black Sheep menu is a culturally diverse experience using local products with zero waste. 
Anthony enjoys long walks with his cats, watching Sailor Moon and will often burst out into spontaneous song and dance. Dinner and a show, anyone?

Lola – General Manager
Lorinda (Lola) began her career in hospitality in Toronto more than 30 years ago. Originally from New Brunswick, a move to Halifax in 1999 was a welcome return to the Maritimes. Lola joined the Black Sheep family in 2020, aiding in our transition from Dresden Row. When not in the restaurant, you might find Lola in her garden, taking drawing classes or just chilling with her furry friends. 

Morgan – Assistant General Manager
Coming to Nova Scotia in 2019 from Ontario, Morgan joined the Black Sheep family as a server when the new location opened on Lower Water.  Working in the industry for the past 19 years, in several countries and having an extraordinary passion for food and drink has allowed her to gain a wealth of knowledge and experience, making her transition into a management role quite natural. She’s always excited to share her expertise with anyone who asks!

Darryl – Bar Manager
Darryl brings with him over 20 years experience in the industry. Starting in back of house, Darryl jumped behind the stick 17 years ago and was immediately hooked. He has worked as a General Manager, Bar Manager, and Consultant, tending bars across Ontario before moving to Halifax in 2019. Darryl believes that tending bar is more than just making great cocktails, that a great bartender holds court every night and provides true hospitality to all who grace the bar. He also, to the chagrin of our staff, tells bad jokes. 

Wanna join the Black Sheep team?

We are currently seeking:

Back of House

Cooks

Dishwashers

Drop by Monday, Wednesdays or Fridays between 2-4pm with your resume, or email your resume to blacksheephalifax@gmail.com

Grocery

Made in house

Fermented Hot Sauce $10
Red Finger Chilies, Onions, Garlic, Vinegar, Sugar, Salt, Smoked Paprika
(145ml)

Kimchi $8.50
Napa Cabbage, Onions, Scallions, Garlic, Ginger, Brown Sugar, Salt, Carrots, Radishes, Gochujang
(245ml)

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

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

Chilli Crisps $12

Chill Flakes, Chili Powder, Roasted Dried Chickpeas, Fresh Ginger-Brunoise, Star Anise, Mushroom Powder, Sugar, Salt, Cumin, Black Pepper, Crispy Garlic, Garlic Oil (4oz)

Apparel

Crew Neck T-shirt $25
Crew Neck Pullover $65
Zip Hoodie $65
Dad Hat $35
Trucker Hat $35
Tote Bag SM $18/LRG $23

All merchandise available for purchase in-house
Gift cards available in-house

Black Sheep Restaurant © 2022