Trixie Navarre

Las Vegas, NV– There are a handful of restaurants that I enjoy going back to in Las Vegas, for their inventive seasonal menus and extraordinary service. Sparrow + Wolf is on that list. The first time I dined here was soon after they first opened in the summer of 2017, and we were seated in their private dining room. That same night, my friends and I had the pleasure of viewing their open kitchen, meeting Chef Brian Howard, and taking a group picture.

WE ARE ALL ABOUT BALANCING THE OLD WITH THE NEW, COOKING IN SYNERGY WITH THE SEASONS AND MOST IMPORTANTLY, GETTING BACK TO GENUINE NEIGHBORHOOD HOSPITALITY. WE HAVE A LOVE FOR COOKING OVER A LIVE FIRE, CRAFTING GREAT COCKTAILS, SOURCING THE BEST AND MOST EXCITING INGREDIENTS WE CAN FIND AND THROWING AMAZING DINNER PARTIES… 

– Chef Brian Howard, Sparrow + Wolf website

Over five years have past, and their evolution of American cuisine keeps bringing enticing modern dishes, cooked in old world ways. Sparrow + Wolf has a kitchen hearth that stays warm after it is turned off when the restaurant closes. Overnight, many vegetables and dishes are slow roasted on that warm hearth for the next day. It is the fine fusion of both worlds, old and modern.

Their menu does change seasonally and frequently, which my friends and I find exciting. It gives us a chance to return to Sparrow + Wolf, and try a new featured dish. Their food menu offers several signature dishes, as well as rotating seasonal creations, and an extraordinary list of libations.

Sparrow + Wolf is located in the heart of Chinatown off of Spring Mountain Road. A part of Las Vegas that for decades was predominantly Asian eateries, but has seen an exciting shake up with upscale modern restaurants, such as Sparrow + Wolf.

— On the Table —

A personal food photo journal of Sparrow + Wolf’s seasonal menus items

— Hand Crafted Cocktails —

Visions of Sugar Plums | Here Comes the Sun | Gin Fizz | Diamond Fizz

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— Hearth Baked Sourdough —

Cultured Butter and Sea Salt

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–Shitake Crusted Alaskan Halibut–

Sugar Snap Peas, Hon-Shimeji Mushroom, Dashi

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— Pate en Croute —

Pickled Onion, Mandarin Mustard and Sourdough

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–Spanish Octopus Roll–

Gem Lettuce, Herbs, Pickled Vegetables, Jaew Sauce

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–Honey Toast–

Fresh Strawberries, Vanilla Ice Cream, Powdered Sugar

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— 8 Ounce Tasmanian Wagyu Beef Ribeye–

Sweet Onion, Tosazu Sauce

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— House Charcuterie Board —

Selection of Cheeses, Pate, Meats, Crudité, Grilled Bread, Mustard and Cornichons

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–Foie Gras–

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–Purple Poem–

Empress Gin, Elder Flower, Lime, Simple, Orange, Fire Water

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— Hearth Baked Lasagna —

Lamb Bolognese, Miso Béchamel and Furikake

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— Coal Roasted Local Beets —

Hummus, pistachio, Aleppo Pepper Honey Vinaigrette

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— Seared Salmon —

Special of the Evening- Seared Salmon, Potato Salad with Dill

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— Udon Noodles —

Broccoli & Pistachio Pesto, Morel Mushrooms, Pecorino, Black Pepper

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— Coal Roasted Corn —

Black Pepper Tare, Toasted Sesame, Kizami Wasabi, Lime

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— Florida Shrimp —

Wood Fried Tomatoes, Olive Oil and Harissa

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— Beef Cheek and Bone Marrow Dumplings —

Green Onion Emulsion

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— Campfire Duck —

Hudson Valley duck breast and Foie Gras, Wood Ear Mushrooms, Salted Cucumber and Plum & Duck Bone Broth

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— Butcher Wings —

Burnt Tomato and Burnt Nduja

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— Six of Today’s Oysters —

Wood Roasted Pineapple Mignonette, Cucumber Yuzu and Lemon Peel

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Japanese Milk Bread Honey Toast

Cherries Jubilee, Vanilla Bean Ice Cream

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— Passion Fruit Creamsicle —

White Chocolate, Toasted Rice, Orange

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— Caramelized Banana Split —

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Bon Appetit!

For restaurant information and current menu, please visit their website – Sparrow + Wolf

For my Gold Elite Yelp Review- Read Trixie N.‘s review of Sparrow + Wolf on Yelp

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Good food is the foundation of genuine happiness…

🌎 Thank you for visiting my website and NEVER STOP EXPLORING!

📸 All photos are taken by me and are my intellectual property – Trixie Navarre