Sparrow + Wolf

Sparrow + Wolf New American restaurant focusing on live fire cooking, genuine hospitality, and all things delicious.
(1919)

Last night, Terry represented Sparrow + Wolf at StarBase's 5th Anniversary cocktail competition with an original creatio...
09/10/2026

Last night, Terry represented Sparrow + Wolf at StarBase's 5th Anniversary cocktail competition with an original creation called the Space Walk featuring Green River Kentucky Straight Bourbon, Vesta coffee-infused amaro, chocolate, and a blue marshmallow foam that honestly looked like it belonged in orbit.

Watching our team put their creativity on display for the community and amongst other recognized names is simply incredible. Terry showed up, brought something original, and showed us that there is a lot more where that came from!

Congratulations to StarBase on five years of building something real in this city. And to Terry, this is just the beginning. We cannot wait to see what you bring to this bar next. 🩶

09/07/2026

Born in the streets of Sichuan province, built for the people, and we had to make our version of it.

Rabbit Dan Dan Paccheri starts with house made pasta glazed in ground rabbit, Sichuan pepper, peanuts, and chicken stock. We add wood roasted cucumber, morel mushrooms, and a black sesame pangrattato. It is umami rich, earthy, floral, and spicy with that slow building tingle that Mala creates.

Inspired by the incredible community around us and our friends at Xiǎo Lóng Dumplings right here in Las Vegas Chinatown 🩶

We're not ready to say goodbye, so it's time to enjoy the end of summer in a glass 😎The B+B Phonk - Wray and Nephew over...
09/04/2026

We're not ready to say goodbye, so it's time to enjoy the end of summer in a glass 😎

The B+B Phonk - Wray and Nephew overproof rum, banana infused Avua Cachaça, Tempus Fugit crème de banane, house blueberry syrup, and heavy cream. Shaken until silky and served up cold.

Exactly like a blueberry banana milkshake, rich, fruity, dangerously smooth, and the kind of drink that makes you want to hold onto summer just a little bit longer.

Get it while it lasts. 🖤

08/31/2026

Our Dry Aged Snapper Tostada is one we are really proud of right now.

Snapper from Kumamoto, dry aged in house for 24 hours, mixed with fermented strawberries, salsa macha, and chives. The blue corn tostada is made with masa from our friends at Milpa LV Mexican Cafe, brushed with shrimp oil, sesame aioli, and fresh avocado. Pickled shallots, coriander flowers, lime leaf powder to finish.

The fermented strawberries are the part guests always ask about. Fresh strawberries, hibiscus, fish sauce, lime zest, left to ferment for three days in-house until they become something sweet and funky and completely their own.

This dish came from travel, creativity, and from the community are privileged to have. Take your bite tonight at Sparrow + Wolf 🤩

We are beyond grateful! Sparrow + Wolf has been recognized as a Michelin Guide Recommended restaurant for 2026! To our t...
08/27/2026

We are beyond grateful! Sparrow + Wolf has been recognized as a Michelin Guide Recommended restaurant for 2026!

To our team that shows up every single night and gives everything they have. To Chef Brian Howard, who walked away from the Strip and bet on this neighborhood long before anyone was paying attention. To every guest who has ever trusted us with their evening, come back for another one, and told someone else about this little corner of Chinatown. You are the reason any of this is possible.

To the Michelin inspectors, thank you for finding us in Las Vegas and for recognizing what this team has been building here for nearly a decade.

We are humbled, we are proud, and we are excited about what's yet to come!

Celebrate with us. 🔥

This dish starts in Greece and ends up being one of our favorites on the menu right now.Dorade from Mare Magnum Farms, d...
08/25/2026

This dish starts in Greece and ends up being one of our favorites on the menu right now.

Dorade from Mare Magnum Farms, dry aged in house for 48 hours butterflied whole. That process alone changes everything about the fish before it ever touches the fire. It concentrates the flavor and builds a texture that holds up beautifully over mesquite and almond wood.

We glaze it with koji, calamansi, fish sauce, aged soy, and Thai chilies. Finished with warm calamansi butter, fresh citrus, pickled serrano, and microgreens from Chef's Garden. Bright, a little spicy, smoky, and clean in a way that makes you appreciate how good the fish was to start with.

What a week to be in Las Vegas. 🤩The inaugural Michelin Guide Southwest ceremony is Wednesday and we are sitting with gr...
08/24/2026

What a week to be in Las Vegas. 🤩

The inaugural Michelin Guide Southwest ceremony is Wednesday and we are sitting with gratitude for what this moment represents in our city. It has been more than 15 years since Michelin last reviewed Las Vegas, a lot has changed, and we are happy to be a part of it.

To everyone in town for the ceremony, for the industry, or simply for a great meal this week, we would love to have you at the table.

Reservations are limited. Come find us in Chinatown. Reserve at the link in bio. ✨

Two classics from the European countryside reimagined as one dish.Salsify is an earthy root vegetable with deep roots in...
08/20/2026

Two classics from the European countryside reimagined as one dish.

Salsify is an earthy root vegetable with deep roots in French and Italian cooking, and one that has been greatly under-appreciated. We braised them in milk with bay leaf, thyme, and rosemary, then glazed in a pan with coarse black pepper toasted in butter and emulsified with parmigiano reggiano until it becomes something rich, creamy, and deeply satisfying. Topped with crispy salsify chips seasoned with mushroom powder and finished with finely shaved parmesan.

Cacio e Pepe is an 18th century Roman staple - black pepper, pecorino, pasta - simple enough that shepherds made it in the countryside and brilliant enough that it has never left.

Together we have a beautiful vegetarian entrée or the mid-course that quietly steals the whole meal.

08/16/2026

The Sparrow + Wolf team spent the morning at Gilcrease Orchard, a historic Las Vegas landmark that has been growing fresh, seasonal produce right here in the valley since 1977. We were given a private tour, walked the fields, and got to select produce straight from the source with our own hands. It was one of those mornings that reminds you exactly why this work matters.

Understanding where an ingredient comes from the soil it grew in, the hands that tended it, the family that has been doing this for nearly five decades changes how you treat it when it reaches your kitchen. That awareness lives in every dish we make, and teaches us the respect for every product we carry.

Grateful to the Gilcrease family for opening their doors to our team and for what they continue to give this city.

You came to the right city and we would love to be the right table. 💙Whether you are looking for a dinner reservation fo...
08/10/2026

You came to the right city and we would love to be the right table. 💙

Whether you are looking for a dinner reservation for two, a table for your team after a long day on the floor, or a private dining experience for a larger group, Sparrow + Wolf is ready for you.

Ten minutes from the Convention Center, right in the heart of Las Vegas Chinatown, and worth every second.

08/08/2026

Lobster Thermidor is one of those dishes every young cook eventually meets, a recipe born from the pages of Escoffier and the traditions of French cuisine.

In Tony, the new Anthony Bourdain film, Thermidor becomes more than dinner. It represents the moment when technique, obsession, and possibility collide.

Whether you’re a chef, a dishwasher, or someone who simply loves great food, we’ve all had that one plate that changed the way we looked at cooking.

Tonight’s Thermidor is our small tribute to the cooks who came before us, the chefs who inspired us, and to Tony - whose greatest gift wasn’t teaching us recipes, but reminding us that food is ultimately about people, curiosity, and the stories we share around a table.

“Good food, good people, and a little rebellion.”

It is with heavy hearts that we share the passing of our dear Maria.For nearly eight years, Maria was part of this famil...
08/07/2026

It is with heavy hearts that we share the passing of our dear Maria.

For nearly eight years, Maria was part of this family. She could outwork and outcook almost anyone in the room, and she did it with a standard, a grace, and a love for this craft that left a mark on everyone lucky enough to stand beside her. She was the mama of many kitchens throughout her career, and ours was better for having her in it.

To her family, her friends, and every person whose life she touched, our hearts are with you.

Maria has always held a special place at this table. For those who remember the Maria cocktail, you know how much she meant to us. We will continue to honor her memory and support her family in the ways we can.

Rest well, Maria. Thank you for everything. 🖤

Address

4480 Spring Mountain Road
Las Vegas, NV
89102

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm
Sunday 5pm - 10pm

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