Chef Brian Howard’s Sparrow + Wolf boasts cuisine from the heart, using a modern hand. Sparrow + Wolf features American cookery influenced by the culturally diverse neighborhoods of Chef Brian’s travels, classic training, and Midwestern roots.
Sparrow + Wolf is all about balancing the old with the new, cooking in synergy with the seasons, and most importantly, getting back to genuine neighborhood hospitality. They have a love for cooking over a live fire, crafting great cocktails, sourcing the best and most exciting ingredients they can find, all while throwing amazing dinner parties.
The Sparrow + Wolf Philosophy
Sparrow + Wolf is the evolution of American Cuisine. The Old World colliding with the New in an amazing way. Cookery based upon techniques that date back as early as the 18th century reinvented in a modern manner. America is the melting pot of many cultures and great ingredients. The menu features signature items at all times, based upon seasonality, with the ability to highlight dishes on a rotating weekly basis.
Their plates are meant to be shared with friends, an experience of variety, food taking you to somewhere you know, but places you’ve never been.
Learn more at their website.
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About Chef Brian Howard
Throughout his 17-year culinary career in Las Vegas, star Chef Brian Howard earned his stripes working with some of the most popular restaurants on The Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, including one who referred to Howard as “The Most Ambitious Chef in Las Vegas.” The culinary field is known as a profession of passion, and Howard is a bold example of that premise, having believed since he was 10 years old that cooking is in his blood.
His first role at the helm of his own menu was with Nu Sanctuary, where Howard’s menu received widespread acclaim from USA Today, Los Angeles Times, and New York Post, as well as glowing reviews from Las Vegas’ top critics. A burgeoning culinary talent, Howard developed a menu of modern global fusion fare that showcased his varied experience with some of the top chefs and restaurants in the world through his own signature creations.
He attributes his varied influences to being surrounded by talented people, childhood memories, and his continuous hunger for learning new things every day. “I’ve always had a fight and desire in me to never give up, no matter how rocky the road,” says Howard. “Perseverance has gotten me to where I am today and now I just want to create something for the people of Las Vegas, a city that has been good to me. I want to create food that I’d like to eat.”
In 2004, he opened Thomas Keller’s famed Bouchon Bistro with Executive Chef Mark Hopper, a prominent culinary influence for Howard. The culinary team received multiple awards and accolades including four Las Vegas Life Epicurean Awards in 2006, including “Best New Restaurant on The Strip.”
The celebrated restaurant was also named among Saveur Magazine’s “100 Favorite Restaurants,” and received Wine Spectator’s “Award of Excellence” for two consecutive years. Following nearly five years with the Thomas Keller Restaurant Group, Howard accepted a position as Chef De Cuisine at Kerry Simon’s acclaimed Cathouse. The restaurant was named one of Conde Nast Traveler’s “Hot Tables” of 2008, lauded for Simon’s signature spin on classic American fare. In 2009, Howard opened La Market for Simon in Downtown Los Angeles.
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Happy Hour from 5:00-6:30PM Monday - Friday, except Tuesday