Black Sheep Brasserie - San Jose (CA)

3 /5 Hans van Rietschote: We had duck liver pate, escargot, bisque, focaccia bread, duck breast. The bisque was served too cold unfortunately. And the men’s room was out of paper towels so I could not dry my hands. Little things for sure but had to take a star away for food and service. Although the waitress was great.

4 /5 Prashant Shamarao: Nice atmosphere. Service was a bit slow on a Thursday evening. Options for vegetarians are a bit sparse. The gnocchi appetizer and brussel sprouts (ask for no bacon) are good. The fettuccine is an acquired taste ...

5 /5 Jacqueline Hogan: The food was really yummy. I went there for my birthday. The food was well seasoned. We had short ribs, rack of lamb and French onion soup and apple puff. Staff servixe was excellent. However, your voice echos in the inside space. Next time I will sit outside.

5 /5 Vincybie Lee: We were genuinely delighted by our experience at Black Sheep Brasserie, which exceeded our expectations in every way. Chef Nataneal’s cast iron-seared duck breast, paired with his signature sauce that takes four days to prepare (WOW) , was nothing short of extraordinary. The depth of flavor and the skillful execution made such an impression on us that we felt compelled to meet the chef in person to extend our compliments. In addition to the duck, we savored the rack of lamb accompanied by grilled leeks and green beans. We were pleasantly surprised to discover just how delicious grilled leeks could be—this dish was yet another testament to Chef Nataneal’s culinary prowess. The dill-infused sauce beautifully tied the entire plate together, enhancing the flavors and elevating the dining experience. Before indulging in these remarkable main courses, we began our meal with a delightful duck liver pâté, served with red pickled onions and mustard seeds, accompanied by crispy crostini. This appetizer set the stage for the culinary journey that followed. Overall, this meal felt like it belonged in the realm of Michelin-star establishments, with an impressive focus on quality, taste, and presentation. Each bite—from the expertly cooked protein to the thoughtfully crafted side dishes—reflected Chef Nataneal’s passion and dedication. We must also commend our server, Stephanie, whose attentiveness and friendliness made our evening even more enjoyable. What a fantastic night!

5 /5 Suman Hazra: Went there for dinner with a large group, and everyone walked out happy. This is located in the popular Willow Glen area with a lot of nice restaurants surrounding it. Parking was difficult, and we had to park couple hundred feet away. I got a general tonic for my drink, but few people had the special cocktails and they liked. We started with the oysters and they were very fresh and did not feel overly oceany. The skillet with shrimp was amazing, and the sauce was extremely well done. They brought some house made for focaccia bread and it went extremely well with the sauce. The burrata was okay, but nothing to write home about. The charcuterie board was very good as well. For my mains, I got the duck breast which was cooked, medium, rare, and accompanied with broccolinis, carrots, and sautéed asparagus. Overall, a great dish. Some of my colleagues had the pasta, and it was humongous. That definitely not skimping on the potion sizes here. I also had the classic French onion soup, and it was very well made with nice beef flavour. I finished the dinner with affogato and somehow the coffee wasn’t very hot, which is how I like my affogato. The service was quick. The ambience was okay, but again did not particularly stand out for me.