Sparrow + Wolf
Why’s The Rum Gone – Hamilton Dry Rum, Olorosso Sherry, Palm Sugar, Elemakule Tiki Bitters
Charred Romanesco, Sugar Snap Peas, Crunchy Garlic, Thai-Chili Coconut Vinaigrette, Lime, Mint
Steak Tartare, Shiitake Mushrooms, Kizami Wasabi, Egg Yolk Confit, Shaved Parmesan Cheese, Garlic Toast
Swordfish Aguachiles, Fennel, Pineapple, Toasted Sesame, Chips
Crab Rillettes, Brioche Toast, Chili, Fines Herbes
Housemade Coppa di Testa, Bhatoora Bread, Asian Pickles
Broccolini from the Fire, Avocado, Sesame, Poblano Pepper, Garlic Confit
Duck Confit & Sweet Potato Dumplings, Calabrian Chili, Five Spice Broth
65-Day Dry Aged and Wood Roasted Porterhouse basted in Miso Butter, Naan, American Banchan
Japanese Sweet Potato, Salted Plum Crème Fraiche, Crispy Lap Cheong, Green Onion
Caramelized White Chocolate Pot de Crème, Crispy Tuile, Financiers
Caramelized Honey Toast, Poached Pears, Lapsang Souchong Ice Cream
Less than a month after visiting Sparrow + Wolf for an informational Dinner inside the Private Dining Room it was alongside ten others that a similar situation presented, and although a nearly identical menu was proposed by Chef Brian Howard many familiar faces attended in testament of the Restaurant’s unique appeal to a diverse crowd.
Redundant to repeat comments on plates tasted so recently, the Food as executed by Alec Paki indistinguishable from Chef Howard who was only present briefly before attending a meeting of his own, service led by John Anthony additionally fared well save for late hiccups after the crowd had started to thin.
Again thrilled by Aguachiles early, a daily special of Crab Rillettes on buttery Brioche also impressing with a touch of heat later, it was just prior to receiving Sparrow + Wolf’s sharable Porterhouse that a dish described as “just messing around” tantalized taste buds, housemade Pig’s Head Charcuterie balancing Flesh and Fat elegantly alongside tangy Pickles and Bhatoora Bread that an Indian colleague compared favorably to the real deal.
Offering unparalleled value on the dollar to Dinner’s sponsor, a man who typically subjects his audience to Bonefish Grill or Del Frisco’s, it was after eating approximately two whole Japanese Sweet Potatoes with Salted Plum Crème Fraiche plus plenty of Steak that Dessert was presented, a lack of explanation leaving one to guess flavors of stick-a-spoon-up-straight Pot de Crème and Honey Toast whose housemade Bread and herbaceous Ice Cream put it miles ahead of Ichiza or anywhere else in Chinatown.
FIVE STARS: It speaks volumes about the culture Chef Howard has created that the kitchen functions seamlessly in his absence, and much like last time this visit to Sparrow + Wolf found every plate bold and balanced with a unique ability to impress a highly diverse group in terms of age, race and dining experience.
RECOMMENDED: Swordfish Aguachile, Housemade Coppa di Testa, Crab Rillettes, 65-Day Dry Aged Porterhouse, Japanese Sweet Potato, Caramelized Honey Toast.
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 soon to be even more customizable. Call 702-790-2147 or e-mail email@example.com for details.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.