How Black Sheep fills a niche in Greenville’s restaurant scene

It could be said that Greenville is in the middle of a restaurant renaissance. With new establishments popping up across the city touting everything from casual fare to global cuisine, there appears to be no sign of slowing down.

One of the newest arrivals, Black Sheep, is set to replace the long-standing Two Chefs restaurant located at North Main and Stone in Greenville. The fine-dining establishment will highlight global cuisine, a trend that is rapidly gaining traction.

According to market research firms Grand View Research and Mordor Intelligence, the North American global food market totaled about $12.9 billion in 2024 and is projected to reach nearly $20 billion by 2030, growing at a Compound Annual Growth Rate (CAGR) of 7.6 percent.

Filling a niche in Greenville

Chef/Owner Danielle Grigorian said that she named the restaurant Black Sheep for a variety of reasons, both personal and otherwise. “When they say it can’t be done, I believe it can and also it helps us stand out in the crowd,” she said.

Grigorian’s mission is to introduce the public to cuisine they may have yet to experience. The rotating seasonal menu will focus on four countries — Syria, Turkey, Armenia, and Lebanon — with Armenian cuisine serving as the anchor.

A graduate of the International Culinary Center in Manhattan, Grigorian relocated to Greenville eight years ago and most recently served as chef de cuisine at Jianna. She also brings a background in interior and hotel design, a skill that plays heavily into Black Sheep’s aesthetic.

Interior reflects interior design background

It’s her view that Greenville, as a growing and evolving restaurant scene, is now ready for an innovative food concept.

“People don’t always travel to experience new cuisine, so we’re bringing it to them,” said Grigorian, adding that the region is also undergoing growth and welcoming transplants, many of whom may come from the regions Grigorian intends to highlight.

Grigorian is aware that the term “fine dining” may be intimidating to would-be diners, but believes that the experience will warrant the price point.

“We want people to feel that it’s money well spent. The whole environment is designed to be upscale but that isn’t necessarily reflected in our pricing,” she said.

The 5,000 square-foot space that seats 85 reflects Grigorian’s interior design background. She describes it as moody and stylish, but fun, with tones of black and pops of color, lots of fun artwork and sculptures that indicate a playfulness. A chef’s table, bar and lounge area will round out the space.

Signature dishes will include kibbeh lamb, a traditional Middle Eastern dish made from cooked bulgur wheat, chopped mint and onions stirred into ground lamb and cooked as small patties. Other staples will be dolma and smoked whitefish.

Grigorian, as chef, intends to hew to the original recipes without sacrificing creativity.

“We’ll add our little flair to the dishes, modernizing them in some instances,” she said.

Brunch and cocktails

A full bar will complement the dishes that come out of the kitchen.

“Our bar team is very passionate and they developed cocktails that hit everyone’s drink requirements,” said Grigorian, mentioning an espresso martini using Turkish coffee cold brew and a visually striking drink “Open Sesame,” which contains sesame seeds and black orgeat tea which is bound to pop up on diner’s Instagram feeds. A curated wine list will feature 19 varietals, each selected to pair with the seasonal menus.

Sunday brunch will feature fare to make the visit extra special.

“We’re offering sweet and savory pancakes, saffron biscuits with lobster gravy, a version of avocado toast using seasonal vegetables like zucchini and squash served on sourdough, a chef’s tomato and more,” said Grigorian.

Grigorian said that she is looking forward to the opening Aug. 12.

“We’ve been warmly welcomed by the North Main community, the nearby apartment complex and our neighbors have been great too,” said Grigorian, adding that she loves cooking and creating. “Small businesses thrive here and I’m glad to be a part of that.”