The Black Sheep To Open In Early March

Chicago native Chef James Toland is opening The Black Sheep in the now shuttered May Street Market Space at 1132 West Grand Ave in River West. The concept is born out of a commitment to support Chicago area owned companies and farms that promote sustainable practices in an effort to support our struggling micro economy. With this in mind Chef Toland and partner Tony Cournia, of L2O and Per Se fame, plan to offer an approachable menu that features innovative cuisine at affordable prices. Toland has already declared his kitchen and bar a high fructose corn syrup-free zone and touring rock bands will eat for free (they will have to pay for their own drinks though). Plates ranging from $4 to $24 will allow the diner to have a variety of experiences as their budget permits. The late night dinning room menu might include sharable versions of butter pouched black hen thighs with bacon puree, charred braised mutton with bone marrow pop-overs, a study of beets with lemon curd and goats milk flakes, and salt and pepper pan fried soft shell crayfish. A secret after hours menu will include $2 Daisy Cutters, the $5 Black Sheep Steamer (burger), a fire pot of roasted joints, $4 Hong Kong Noodles and a $10 oyster roll to tempt industry folks into hanging out after hours.

Designer Nicole Montgomery, of Chameleon Concepts, has conceptualized two dining areas that support the chefs philosophy of The Assumption of Commonality, meaning; Chef Toland is building the kind of place he would like to hang out at with friends. The front room will be transformed into a tavern that offers full menus, craft drinks and local brews, community tables and luxurious elevated booths with first-come-first-serve seating. Reservations will be honored for the dinning room that will have a view of the kitchen over a counter that seats 4. The room will feature over stuffed upholstered seating, antique iron works and reclaimed wood table tops. Huge art installations, created by the works of local music flier artist, Jay Ryan, cover the walls in an effort to keep the mostly analogue obscure music DJ'ed by their own mixologist and chefs at a comfortable level.