The Black Sheep – Whitewater WI Fine Food


December and January Hours:

Holiday and New Years Hours.

The Black Sheep will be offering Christmas takeout on December 22nd & 23rd, and NYE Takeout on December 30th & 31st. We will be open for dine-in on December 31st.

The Black Sheep will be closed for dine-in starting the week of December 21st. We will briefly reopen for dine in on December 31st with limited seating, 6 course NYE menus at two times, 5:45 and 7:45 PM.

(Don’t forget to book your cooking classes at!)

We will then close for the month of January. Ever since we opened in 2012 we have taken time off every January. In fact, the first two years we took nearly the whole month off.  Over the years that became less and less time. We feel after 2020, a month of reflection and growth is needed. Chef Tyler will be taking a month’s sabbatical and Chef Tim will be taking classes and training to expand his repertoire. Chef Tim will also be joining Chef Tyler for part of his international trip. Chef Jalen will be in town coming up with new menu’s and offering some online skills classes.

We look forward to ending this year strong and making next year great!

About our Chef

I am a farm boy and I know where food comes from. I am a small business owner and know the importance of supporting local business and agriculture. Most importantly, I love food and I know how it helps people connect, relax, and build relationships.

Before heading to Whitewater to study business and entrepreneurship, I attended culinary school. While there I heard this statistic: At the end of 10 years, 70% of the restaurants that had opened for business a decade before had failed. The number is even more significant if you remove franchised restaurants from that list.

But amidst the success of, I was frustrated with the inability to find somewhere to go out for dinner in Whitewater and have “food cooked for real” (as one Whitewater resident stated). So I went to Dick Kraus, a great local entrepreneur. I asked if I could lease The Heritage Restaurant at the Fuzzy Pig (allowing me to keep my day job as the founder and owner of, and allowing them to continue to offer their traditional lunch menu). Dick and

Pam have proudly encouraged and guided many of my steps as I undertook this new adventure. And that is how it all started.Because of that fact I put my culinary endeavors on hold, and with the support of the great student body at UW-Whitewater and the great landlords, I started, an off campus housing guide. With the support of the aforementioned groups, has become very successful.
Bringing in our own staff and vendors, we’ve created a new restaurant which utilizes The Heritage Room dining space during the evenings; I’ve called it The Black Sheep. We are different and our menu is different. We work with local farmers and producers to bring in local and fresh wine, meats, cheeses, and produce, whenever possible. We go to the farms to see how the animals are cared for and the land is protected. We purchase just enough to keep fresh products rather than fill freezers. We are passionate about food.

I encourage you to come and experience the difference!

We have now moved to our permanent downtown location at the former Dan’s Meat Market location on W. Whitewater St. This permanent location has allowed us to offer an expanded menu as well as quality beer and wine selections.IMG_1344-2258344125-O

Tyler Sailsbery and the Team