BLACK SHEEP BRASSERIE IS LOCATED IN THE HEART OF DOWNTOWN WILLOW GLEN, FEATURING A MIX OF MODERN CALIFORNIAN AND CLASSIC FRENCH INSPIRED CUISINE COMPOSED OF SEASONAL INGREDIENTS. WITH AN ECLECTIC AND RESTRAINED FRENCH VARIETAL WINE LIST, LOCAL AND FOREIGN CRAFT BEERS, CLASSIC ROOTED COCKTAILS, AND AN EXTENSIVE AND THOUGHTFUL SPIRITS SELECTION; BLACK SHEEP HAS SOMETHING FOR EVERY TASTE. A COLLECTIVE EFFORT BROUGHT TOGETHER BY THE MAN BEHIND CASCAL IN MOUNTAIN VIEW AND FORMERLY OF LE MOUTON NOIR, BIRK’S, AND CIN-CIN. IN PARTNERSHIP WITH THE THREE MINDS BEHIND THE LEXINGTON HOUSE IN LOS GATOS TO BRING SAN JOSE, AND THE SOUTH BAY, SOMETHING OF A “BLACK SHEEP” OUT OF THE HERD…
Don Durante is a well known name of Silicon Valley dining. Durante was the Chef and owner of Le Mouton Noir in Saratoga from 1977-1996. He then spent 13 years as managing partner for the iconic Birk’s restaurant in Santa Clara. In 2003 Durante opened Cascal in Mountain View as well acting as owner/genereal partner for Cin-Cin Wine Bar & Restaurant in Los Gatos (2008-2014) where he met and worked alongside Shelton & Marino.
WITH THE KNOW-HOW AND THE PASSION TO CREATE A PLACE THAT EMBODIES NORTHERN CALIFORNIA AND EMPHASIZES THE ENJOYMENT OF COCKTAILS ALONGSIDE THE CUISINE, BAR MASTER STEPHEN SHELTON LAUNCHED HIS FIRST RESTAURANT, THE LEXINGTON HOUSE IN LOS GATOS, CA, WITH FELLOW BARMAN JIMMY MARINO IN AUGUST 2013. SHELTON HAS BEEN IN THE RESTAURANT INDUSTRY FOR TWO DECADES: CREATING THE BAR PROGRAM AT CIN-CIN, WORKING WITH LEGENDARY MIXOLOGIST SCOTT BEATTIE AT THE MARTINI HOUSE IN ST. HELENA, OPENING BAR TEAM AT WATERBAR IN SAN FRANSISCO, MANAGING THE 2223 RESTAURANT IN SAN FRANCISCO & WORKING AT DAVIS BYNUM WINERY IN THE RUSSIAN RIVER VALLEY.
WITH A VAST KNOWLEDGE OF SPIRITS, COCKTAILS, AND BEER, AND AN INTEREST IN PRESERVING THE TRADITIONS OF CLASSIC COCKTAIL TECHNIQUE WHILE ALSO CONCOCTING MODERN INTERPRETATIONS, JIMMY MARINO LEADS THE BEVERAGE PROGRAM AND DAILY OPERATIONS AT THE LEXINGTON HOUSE IN LOS GATOS, CA, WITH CO-OWNER & FELLOW BARTENDER STEPHEN SHELTON. MARINO FINE-TUNED HIS SKILLS IN THE ART OF MIXING DRINKS DURING HIS TENURE AT CIN-CIN IN LOS GATOS ALONGSIDE SHELTON. PREVIOUSLY, HE WAS WITH THE BAY AREA FISH MARKET RESTAURANT GROUP AS MANAGEMENT TO LEARN ALL THAT HE COULD ABOUT THE BUSINESS BEYOND GREAT SERVICE.
At The Lexington House in Los Gatos, Philippe Breneman creates modern Northern Californian cuisine, highlighting the area’s hyper-seasonal ingredients. Rooted in classic French techniques while exploring innovative culinary preparations, his ever-evolving menu offers a progression of dishes from lighter to heavier and more complex. The chef developed this reverence for local ingredients while working in some of the Bay Area’s most respected restaurants, beginning in 2010 with a coveted externship at the two Michelin-star Manresa under Chef/Proprietor David Kinch and Chef de Cuisine John Paul Carmona. At Manresa, he also worked the line alongside Chef Marty Cattaneo, a high school friend and Ubuntu alum, who asked Breneman a year later to join him at the Michelin-starred Dio Deka, where he worked for two years before moving to The Lexington House.