Sparrow + Wolf

06/06/2026

Check out the B+B Phonk ✨

This one drinks like a blueberry banana milkshake that made a few very good decisions along the way 😏 Wray & Nephew overproof rum, banana-infused Avua Cachaça, crème de banane, and a house blueberry syrup we make from scratch for the bar.

Rich, fruity, and dangerously smooth, it will disappears faster than you planned for it to.

Now pouring at Sparrow + Wolf. 💙

06/03/2026

Behind the scenes at Sparrow + Wolf, our dry ager is filled with some new proteins Chef Bilbrew is here to introduce 👨‍🍳

The flavors that come out of a properly aged cut are unlike anything else giving a depth and nuttiness that develops as moisture leaves and the natural enzymes break down. Next time you see "dry aged" on the menu, you'll know what to do.

06/01/2026

Every year, our city does something extraordinary by coming together for Restaurant Week from June 1 through June 12.

A portion of every Restaurant Week menu we serve goes directly to Three Square Food Bank, the only food bank in Southern Nevada and one of the most effective hunger-relief organizations in the country.

Join us in making an impact and giving back to those who need it most. 💙

05/29/2026

Take this as an invitation to experience our kitchen in its fullest form. 🔥

From the first bite to the last course, our tasting menu is designed to unfold naturally showcasing technique, creativity, and the ingredients inspiring us right now.

Taste your way through Sparrow + Wolf and make your reservation through the link in our bio ✨

05/26/2026

A great meal has the power to do more than feed the people sitting at the table.

Las Vegas Restaurant Week is back June 1–12, and we are proud to be participating alongside some of the finest restaurants in our city, all in support of Three Square Food Bank, Southern Nevada's only food bank and the largest hunger-relief organization in the region.

When you dine with us during Restaurant Week, a portion of every meal goes directly toward helping feed families right here in our community.

Save your dates, tell someone you love, and come share a table with us for something that feels as good as it tastes.

🗓️ June 1–12
Reservations: https://shorturl.at/DU0mW

05/22/2026

Our industry is centered around making people feel welcome, and Emily does it flawlessly.

She has grown within our team with grace that makes it look effortless, and along the way she has shown us what integrity, respect, and excellence look like when they come from a genuine person rather than a checklist.

Emily was named our 2025 Front of House Employee of the Year, and we are so grateful she is part of this team. 🖤

05/19/2026

Summer arrived at the dessert course. ☀️

Meet our new passionfruit mousse, set into a delicate sphere and glazed with a mango mirror finish that catches the light in a way that almost feels unfair to eat. Plated alongside it is torn vanilla cake, coconut clusters, and a bright mango salsa dressed with finely chopped lime leaf.

The 'rice cream' alongside it is something we're particularly fond of. Our house-made base uses rice and pandan, then spun until it becomes one of the most interesting things on the plate.

A light, bright, and refreshing way to end a hot day at Sparrow + Wolf.

05/17/2026

Nine years of unforgettable guests, original cuisine, and a fierce team that continues to pour everything they have into this place.

What started as an idea became a home for creativity, hospitality, and community. We’ve grown and evolved every single year, but the heart behind it all has stayed the same.

Thank you to everyone who has sat at our table, worked by the wood-fire grill, supported us, and helped shape who we are today.

This must be the place.💙

05/15/2026

The reviews are in and OpenTable diners voted our restaurant as one of the best around 💙

Thank you for all of the kind words in your reviews. Your experience is our top priority and knowing that we have made an impact means the world. ✨ Find us on to make your reservation tonight!

05/12/2026

Our Mishima Reserve Zabuton is the kind of dish that surprises you the Sparrow + Wolf way.

Mishima Reserve raises their Wagyu in Washington state on a belief that slower is simply better. They’ve planted over three million trees worldwide as part of their commitment to carbon neutrality, because how you raise an animal matters just as much as the animal itself.

This cut is the Zabuton, named pillow in Japanese, taken from the shoulder, and tender enough to earn that name completely. We grill it over almond wood and mesquite charcoal and bring it to the table alongside roasted baby leeks and a pomme purée that is simple, silky, and beautifully rich.

Then there’s the sauce 😍 It starts as a Panang curry base, cooked low and slow until it becomes something deep and layered. Finished with lime juice, butter, mint, tarragon, and lime leaf, it’s full of the warmth of Southeast Asia living while staying European in preparation. Two traditions that seem familiar, but not quite like you’ve had it before.

05/10/2026

There is something about a really good meal that has a way of saying what words sometimes can't.

We love to be the place where you slow down together and show Mom how much you truly appreciate her.

For every mom who gave more than she'll ever take credit for, we can't wait to celebrate you. 💐 Happy Mother's Day.

05/09/2026

New season, new flavors, and a new reason to pull up a seat at the bar to stay for one more. ☀️

The bar team has been working on new stories and innovations, while chasing balance with the unexpected.

Now pouring at Sparrow + Wolf.

05/04/2026

Chef Gabe carries the flavor profiles of his childhood in these Singing Clams. Steamed in a bath of tomato, tamarind, fish sauce, and ground Ibérico pork and served alongside a fried garlic rice filled with an aerated bone marrow emulsion.

Every element was designed to be experienced on its own first, and then together for something even more special. The broth is umami-rich with sour tang in the best possible way, while the garlic fried rice is divine on its own, and also the perfect compliment.

Cheers to stories told through food and representation for the cultures and history that brought us to where we are today.

05/01/2026

In our kitchen, the work that lives between the menus is just as important as the menu itself. The fermentation. The research. The plating sketches passed around the table until something clicks.

It is never one person's idea, it is always the result of many hands, many perspectives, and a shared obsession with getting it right.

The only goal has ever been the same: deliciousness. We'll see you at the table when it's ready. 🖤

04/25/2026

Meet TJ.

Terrence joined the Sparrow + Wolf family in February 2025, fresh out of culinary school, hungry to learn, and already carrying himself with the kind of quiet respect that takes some people a lifetime to develop.

Within his first year with us, he was named one of our 2025 Employee of the Year. Let that land for a second.

TJ holds himself to a standard that elevates everyone around him not because someone asked him to, but because that's simply who he is. He is already working toward his biggest goal: becoming a chef. And if the last year is any indication, that day is coming sooner than most.

This industry thrives because of people like TJ and we're lucky to have him. ✨

04/23/2026

Celebrate this Mother’s Day at Sparrow + Wolf 💐

Join us for our annual Mother’s All-Day Brunch, a heartfelt celebration of all the amazing moms out there. On Sunday, May 10th, from 11AM to 8PM, we invite families to gather and honor the love, care, and strength of the women who make the world go ‘round.

Make your reservation through the link in our bio ✨

04/23/2026

Celebrate this Mother’s Day at Sparrow + Wolf 💐

Join us for our annual Mother's All-Day Brunch, a heartfelt celebration of all the amazing moms out there. On Sunday, May 10th, from 11AM to 8PM, we invite families to gather and honor the love, care, and strength of the women who make the world go 'round.

Make your reservation through the link in our bio ✨

04/20/2026

An inspired pairing for the Clam Sinigang by our sommelier Nick ✨

Make your reservation to try this delicious pair tonight at Sparrow + Wolf

04/17/2026

A moment for the team.

Grateful, humbled, and honored by the words from Chef Brian during his announcement as Finalist for the 2026 James Beard Foundation Awards.

04/15/2026

It takes a team to create something special. 💪

Working alongside our friends , we were able to create a custom catering experience that felt personal, intentional, and rooted in community.

From the menu to the moment, every detail was built to bring people together. Thank you for having us! ✨

04/12/2026

A moment for our mural ✨ representing the beautiful Las Vegas sunset we all know and love, but with those colors that come unexpectedly and when you need to see it most ♥️

If you have a sunset reservation, snap a photo and share it with us! We would love to see our friends and family enjoy it as much as we do.

Designed by our good friend and brought to life through +

04/09/2026

Join us in wishing the happiest birthday to Chef Jasmine 🎂🥳🎉

Most mornings, before the doors open, Jasmine is already at work shaping what the rest of the day will taste like. From our bread service to the desserts that close out the night, her hands are behind it all. Collaborating closely with the team, she brings balance to every bite while making sure the flavors connect from savory to sweet. 🍰

Happy Birthday!! 💙

04/08/2026

Did you know 🤔 Cacio e Pepe dates back to 18th-century Rome - simple, bold, and built on pecorino, black pepper, and pasta.

At Sparrow + Wolf, we are taking these flavors a step further and swapping the pasta for salsify, an earthy root vegetable with a texture similar to sunchoke. Gently cooked in milk with bay leaf, thyme, and rosemary, then finished in toasted black pepper butter and emulsified with Parmigiano Reggiano for a rich, creamy glaze.

Topped with crispy salsify chips and shaved parmesan, it’s soulful, comforting, and perfect as a mid-course, entrée, or a standout vegetarian dish. Make your reservation to taste and see what else is new on our Spring menu ✨

04/02/2026

04/01/2026

Our glasses are filled with celebrations, but we must take a moment to wish the happiest birthday to one of the greats - John Anthony!! 🥳🎉🎂

This team continues to thrive on the incredible foundation that you have helped build. We appreciate you and all that you do, have the best day! 💙