Aerial view of a furry, mossy patch arranged to spell “SHEEP” in dark letters, with surrounding greenery.

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Located on the 6th floor of Clayton Hotel & Members Club, Cherry Creek

Kelly Whitaker Debuts SHEEP at Clayton

SHEEP presents a new expression of Colorado’s only Two Michelin Star The Wolf’s Tailor story, magnifying the focus on elemental ingredients shaped by fire, smoke, and season to bring guests closer to the source and invite exploration. Tethered by a roaring hearth and open-fire cooking traditions, SHEEP’s four-course tasting menu offers guests choices for each course, blending a traditional tasting menu format with a guest-led experience.

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Hours & Reservations

SHEEP’s four-course tasting menu experience starts at $95. The restaurant is open to the public for dinner seven days a week at 5:00 PM, with lunch on Saturday and Sunday from 12:00 PM – 2:00 PM. SHEEP’s four-course tasting menu experience starts at $95. Located on the sixth-floor rooftop of the Clayton, valet parking is available and walk-ins are welcome.

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Frequently Asked Questions — SHEEP

Learn more about award-winning Chef Kelly Whitaker.
Whitaker is one of the most widely respected creatives in America's culinary community, with four Michelin-recognized restaurants and a James Beard Award for Outstanding Restaurateur (2024). On behalf of Id Est, his years of impact work within Colorado’s regenerative food systems are indelible, resulting in a Michelin Green Star at both Brutø and The Wolf’s Tailor. As Id Est’s first limited-time residency, SHEEP offers a new moment for diners to experience The Wolf’s Tailor (Two Michelin Stars) and Whitaker’s creative energy during Colorado’s most bountiful time of the year, summer.
Is SHEEP open to the public?
SHEEP marks the first time Clayton Hotel & Members Club, Cherry Creek opens its sixth-floor rooftop restaurant to the public.
What is SHEEP?
SHEEP is a project between Chef Kelly Whitaker and co-collaborator, Chef Taylor Stark. The menu is composed of four courses: Smoke, Ember, Flame, and Ash, a final rotating dessert course created by The Wolf’s Tailor’s Executive Pastry Chef, Emily Thompson. Unlike The Wolf’s Tailor, the experience is designed to be fluid, offering guests choice between vegetarian, fish, and meat for each course with optional upgrades for the table. Together, Whitaker and Stark build the menu in conversation with the season, responding to what is freshest, most compelling, and available from local farms and markets.