Whitewater is small town in the southern part of the state that’s most well known for its University of Wisconsin campus. Equidistant from Milwaukee and Madison and less than 20 miles from Janesville, it’s a college town that local farm boy Tyler Salisbery felt was missing a great restaurant that serves the local community. So he created The Black Sheep. Using almost exclusively locally-sourced ingredients and featuring a seasonal menu that takes advantage of the freshest produce available as well as creating a drink menu using the very best ingredients from all over Wisconsin, The Black Sheep has placed itself as a sort of new-school supper club. There’s an Old Fashioned of the Month and you’ll find a ribeye and burger on the menu always as well as a monthly meatloaf special. The fish fry tends to stay around only during lent, but this place is taking all that we know about Wisconsin supper clubs and freshening it up a bit. It’s a fascinating play on a Wisconsin favorite that appeals to the younger demographic in town while serving up some of the most delicious, unique and fabulous local dishes you can imagine.
Chef Tyler considers himself something of a black sheep. He decided to open up an upscale restaurant in a college town and he's messing with a classic. So he named his restaurant The Black Sheep and decided to embrace the idea.
The Black Sheep has ended up finding its niche as a sort of updated supper club vibe. We all love a classic Wisconsin supper club, but that doesn't mean there's not room to play around. The Black Sheep finds an interesting spot as a nouveau sort of supper club, with the same ideas of soup, salad and hearty comfort food, it's all just a little elevated and updated for the 2010s.
Don't worry; you'll still be able to get an old fashioned. But if you're feeling adventurous, try the old fashioned of the month, or any of the other concoctions that are made with local bitters, sodas and liquors.
During the day, you're as likely to find Chef Tyler at farmers markets or on an actual farm as anywhere else. They aren't kidding when they say locally-sourced. They can tell you where each ingredient came from and they've probably visited the farm, met the farmers and learned how the ingredient was raised.
You'll find plenty familiar on the menu, from a burger and steak to a different monthly meatloaf special, but none of them will look like you're used to. Just expect everything to be a bit fancier and higher end, with more thought put into flavor profiles and a total flavor experience.
Everything here is scratch made and they mean everything. From the croutons on the salad to the hand-rolled pasta, these folks aren't cutting any corners. You'll find house-made bacon jam, house-cured fruits and more adorning many of the menu items.
Come hungry and with an open mind and you'll leave full and satisfied, having had the same homey comforts you expect from a supper club, but with a twist. Instead of broasted chicken, you might find quail. Instead of pork chops, you might find pork jowls or loin.
This restaurant is so special because it takes a local institution and adds its own twist. It also threw out the idea that younger people won't appreciate fine dining or that a small farm and college town wouldn't support a restaurant like this. They aren't doing anything by the books and it's refreshing - and delicious.
The Black Sheep is located at 210 W Whitewater St., Whitewater, WI 53190. Read more about this amazing chef and his locally sustainable philosophies and see sample menus at their website here. For more mouth-watering pictures of the dishes and drinks you’ll find here, check out their Facebook page.
