After departing his post at Plum Lounge, Chef Adam Pawlak has taken the reins of the kitchen at Black Sheep, 216 S. 2nd St., effective today.
Known for his creative small plates and inventive dishes, many of which are infused with elements from his Italian heritage, Pawlak will continue bolstering the options at the Walker’s Point staple, which is driven by seasonal and local ingredients, along with creative takes on traditional dishes.
"I'm excited for the opportunity to lead the food program at Black Sheep," Pawlak said in a release announcing his new post. "Black Sheep is a great concept to work with ... there aren’t any ‘rules’ per say, just a blank canvas to create awesome dishes and continually engage guests with something new."
New menu additions created by Pawlak will include scallop risotto with wild mushrooms, crispy shallot and micro greens salad, cauliflower brava featuring spice cauliflower, roasted peppers, pea shoots and radishes, black and blue filet featuring an 8-ounce grass-fed dry aged filet with heirloom carrots, rosemary red potatoes, blue cheese and cabernet demi-glace.
"Chef Pawlak shares our commitment to being a ‘scratch’ kitchen that includes locally sourced ingredients and goods." noted co-owner Wes Shaver. "Black Sheep is a place for gathering and connecting; through great food, wine, cocktails and brews, Black Sheep continues to be a place for people to come together."
Black Sheep is open seven days a week with dinner service Monday through Saturday, starting at 4 p.m. Brunch is served Saturday and Sunday from 11 a.m. to 3 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
