Sparrow + Wolf
Cremant Bordeaux d’or Brut Rose
Hearth Baked Bread, Aged Umami Butter, Sea Salt
Steak Tartare, Shiitake Mushrooms, Kizami Wasabi, Egg Yolk Confit, Garlic Toast
Swordfish Aguachile, Fennel, Pineapple, Toasted Sesame, Chips
Charred Romanesco, Coconut, Lime, Crispy Garlic, Mint
65-Day Dry Aged and Wood Roasted Porterhouse basted in Miso Butter, Naan, American Banchan
Duck Confit & Sweet Potato Dumplings, Calabrian Chili, Five Spice
Japanese Sweet Potato, Salted Plum Crème Fraiche, Lap Cheong
Broccolini from the Fire, Avocado, Poblano Pepper, Garlic Confit
Scallops Carpaccio, Seared Foie Gras, Walnut, Ras El Hanout, Lemon
Coconut Panna Cotta, Kaffir Lime, Sour Cherries, Tuile
Blueberry Tart, Cucumber Gel, Bay Leaf Cremeaux
Roasted Peanut + Chocolate Bar, Caramelized White Chocolate, Cocoa Nib
Frequently asked by regional pharmaceutical representatives for suggestions on where to hold meetings Sparrow + Wolf has become a top choice, the addition of a PDR comfortable for twenty expanding possibilities while Brian Howard’s Food opens eyes to what is feasible rather than just what is comfortable.
Now in its third year of operation, the buzz died down but crowds still present at volumes that keep the Restaurant busy seven days a week, it is upon entering the foyer featuring Christmas Story’s leg lamp that guests are greeted by a hostess, reservations confirmed and seating offered in one of two rooms or at a bar that is frequently found full of industry workers.
Fully occupying the Private Dining Room and Library during this visit, multimedia outlets allowing for a thirty minute presentation while dining on a tasting menu pre-selected by Chef Howard, it was with a glass of Bubbles $3 cheaper than one will find on The Strip that Bread was delivered, the housemade rounds still steaming when broken and Butter flecked with Nori quickly melting and soaking into a pillowy crumb coated in Seeds.
Served in three family-style courses, none of them ‘dumbed down’ despite a crowd that featured many guests more accustomed to events at Bonefish Grill or Del Frisco’s, it was with service befitting the situation that John Anthony and team made sure everything progressed smoothly, round one’s Steak Tartare outstanding yet somewhat polarizing considering the crowd while wood-fired Romanesco with Thai inspiration and Swordfish Aguachiles that bounced back and forth between sweet and savory both showed the kitchen’s confidence with bold flavors and ingredients less commonly utilized.
Perfectly paced despite a throng of reservations for Restaurant Week, Brian later claiming that Sparrow + Wolf’s special menu offers the “best value in town,” it was just as the speaker came to her finish that course two flooded four tables, the assortment of “American Banchan” grabbing attention and holding it with Miso Spinach, creamy Octopus and Potato Pave while the 65-Day Dry Aged Porterhouse basted in Miso Butter delighted all but the rare guest who still thinks “Well” is the only appropriate temperature for a Steak.
Not nearly finished, the Duck and Sweet Potato Dumplings previously felt compromised by too much Chili Oil now more refined including a thinner skin, fans of heat should additionally order grilled Broccolini served alongside raw Avocados and poignant Poblano Peppers while everyone in Las Vegas that isn’t Vegetarian should request at least one baked Sweet Potato topped in Salted Plum Crème Fraiche and snappy bits of housemade Chinese Sausage.
Adding an off-menu bonus, the combination of Scallops and Foie Gras recently seen at Michelin 3* Restaurant Vendôme presented by Chef Howard as a complex Carpaccio with heterogeneity of texture as well as temperature amidst herbs and acid, it was with three Desserts that dinner reached its conclusion, the lack of Honey Toast disappointing at least a handful though the Chocolate Bar and Blueberry Tart both shined despite restrained sweetness while Coconut Panna Cotta proved a favorite for those seeking something light.
FIVE STARS: Never lacking confidence, though occasionally going overboard in the use of discrepant ingredients, this visit to Sparrow + Wolf found Chef Howard and his team cooking at their highest level yet, and although still not a Restaurant for “everyone” the menu managed to impress a highly diverse group ranging broadly in terms of age, race and dining experience.
RECOMMENDED: Hearth Baked Bread, Swordfish Aguachile, 65-Day Dry Aged Porterhouse, Japanese Sweet Potato, Roasted Peanut + Chocolate Bar, Scallops Carpaccio, Blueberry Tart.
AVOID: Be sure to inquire about the individual Banchan as some pack quite a bit of Heat.
TIP: The PDR comfortably seats twenty at separate or communal tables, and menus are highly customizable. Call 702-790-2147 or e-mail firstname.lastname@example.org for details.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.