The Riverside, 5 Points area is an area full of creativity. There are a lot of places to go to enjoy yourself and some places where you can have delicious food. We take a look at a restaurant that has been a popular spot since 2012. That restaurant is Black Sheep. From its rooftop dining and its delicious fresh produce, Black Sheep started with a similar restaurant named Chew, just like Orsay. I sat down with Allan DeVault to tell me a little bit about the restaurant’s history and how their food has blown people away. 

Black Sheep spawned from Chew restaurant in downtown by Jonathan Insetta back in 2005. Unfortunately, it did not sustain popularity, so it was decided that they do a different concept that would serve fast casual during the day. Black Sheep was built in September of 2011, It’s doors opened October 1, 2012, and their rooftop opened in late November 2012. It’s upstairs where there is a different atmosphere where people can relax and enjoy their dinner and happy hour from the upstairs bar. The name Black Sheep was Insetta’s call saying “it invokes craft spirit, invokes Americana, sticking out of the crowd, more food, cocktail, and design perspective.”

The Executive Chef at Black Sheep, Waylon Rivers, does a great job at creating delicious food. Rivers and Insetta (line cook) worked together on the menu. Waylon was a graduate of Florida State College of Jacksonville Culinary Institute, where he studied culinary management. Before Waylon came to Black Sheep, he was a sous chef at Georges Brasserie in Charlotte, NC, and spent time in the kitchen at Orsay and Capital Grille here in Jacksonville. The staff that he works with is a varied group that is neighborly with low turnover. I got a chance to meet Waylon and talk about his favorite food at Black Sheep.

The entrees that Waylon comes up with are by far brilliant and unbelievable. Farm table is their main goal, to get as many ingredients as they can. Black Sheep’s food has an American flavor with a southern twist. They do their best to find the freshest and best ingredients and let it shine on a plate. They work with small, local farms for produce, starches, herbs and add ons. They get their pork, chicken, eggs and base dishes locally; some of their other foods are flown in. 

Photo of Wild Georgia Shrimp & Gritts

I spoke to the manager Allan DeVault and Chef Waylon Rivers about their favorite foods. Allan said his favorites are the Mushroom & Spring Pea Carbonara (House spaghetti, Wild beech mushrooms and salt cured egg adding pork belly) and appetizer House-Cured Steelhead Salmon (lil moo cheese, caviar, radish, cucumber, avocado mousse on rye toast). I also spoke to Rivers and asked him the same question and his favorite was the House Cured Lamb Bacon (stacciatella grilled peaches, fennel and basil). The customers’ favorite dishes at Black Sheep are the Shrimp and Grits and Grass Fed Burger. I got a chance to taste the chef’s favorite dish (House Cured Lamb Bacon) and the customers’ favorite dish (Shrimp and grits) and I was blown away by their luscious and delightful tastes.

Photo of House Cured Lamb Bacon

They also hosted events around Jacksonville and at their restaurant such as a beer pairing event and wine pairing on the rooftop. Look for Black Sheep at local charity functions offsite such as Caring Chefs (next year) and Brew at the Zoo (this year).  

Happy Hour 

Everyday: 3 - 6 pm $5 well drinks, 3 different whites/reds at $4-6, all draft beers are $1 off

All day Sunday deal - 3pm to close fried chicken for 2 (half chicken with mash potatoes and 2 other sides: biscuits, honey, hot sauce, red eyed gravy)

Experience the unique rooftop dining that Black Sheep offers and try some of their delicious food!