Recent social media posts
09/29/2026
There is a lot of history in this bread.
Jazzy's Sourdough begins with two starters, our own four year old culture that was born when we reopened after Covid closures, and the Black Death, a 400 year old yeast culture from Oberammergau in the Bavarian Alps. A town where over 20% of the population was lost to the Black Plague in the 1600s and where some of the bakeries that survived still carry starters from that era. This is one of them.
The Black Death was traditionally used for rye breads, which is exactly why we chose it. Jazzy's is made with a blend of rye and buckwheat flours that give it a depth and character you can taste in every bite. It arrives at the table with Échiré butter, 84% butterfat, made by a cooperative of dairy farmers in Échiré, France, and one of the most celebrated butters in the world.
A 400 year old culture, a four year old starter, and a loaf that has been earning its place on this table ever since we came back from the hardest chapter this industry has ever faced.
Some things are worth the wait. 💙
09/25/2026
Sparrow + Wolf is growing, and we're building the team that takes us there. 🐺
We're hiring:
General Manager
Managers
Group Sales Team Members
In the 2026 MICHELIN Guide. W**e Spectator Award of Excellence. Three years running as OpenTable Icons. And we're just getting started.
We're looking for people who bring Michelin level experience and something even harder to teach: a real hunger to become the best version of themselves. People who see hospitality as a craft. Who notice the small things. Who wants every guest to leave talking about the night they had with us.
Our house rules are simple.
People first. Delicious next.
Act like it's yours, and someday it will be.
If you have personal goals and want a place that will push you toward them, we want to meet you. This is a team that invests in its people, promotes from within, and builds careers, not just shifts.
Bring your ambition. We'll bring the rest.
📩 Send your résumé and a few words about where you want to grow to [email protected]
📍 4480 Spring Mountain Road, Las Vegas
09/23/2026
Dry aged Dorade from Mare Magnum Farms in Greece. Dry-aged for 48 hours in house, butterflied whole, then fired over almond wood and mesquite charcoal.
A koji-calamansi glaze, warm calamansi butter, fresh citrus, pickled serrano, and Chef’s Garden microgreens to finish.
Clean, bright, and smoky in all the right ways. This one is worth coming in for.
We’ll see you tonight at Sparrow + Wolf
09/20/2026
What does a fat washed cocktail look like without the fat? The answer is waiting for you at the bar 🥂
Las Vegas Distillery Gin infused with pandan and lime leaf, jasmine steeped coconut milk, fresh lime, honeydew juice, and a silken tofu 'fat wash' that gives the cocktail a silkiness and body that you taste before you understand it.
Bright, floral, and fresh to keep you coming back for another sip. Try our Fat of the Land tonight at Sparrow + Wolf ✨
09/17/2026
Behind the scenes is the discipline of a team that holds itself to a standard most don’t see. Mise en place that starts hours before the first guests arrives, and technique that is refined until it becomes second nature.
Hospitality that feels effortless because the people delivering it carry the weight of making every experience exceptional.
Make your reservation for Sparrow + Wolf tonight.
09/15/2026
Some dishes are meant to set the tone for the night ✨
Our Isan Sausage is one of those. Sai krok Isan is a fermented pork sausage rooted in the northeastern region of Thailand made from pork, rice, and Thai aromatics. We grill ours over almond wood and mesquite charcoal, serve it in a cup of gem lettuce and perilla leaf, and finish it with a nam jim jaew, fish sauce, palm sugar, lime juice, Thai chili, and toasted rice flour.
Bright, spicy, a little smoky, and the best first bite to open the meal.
Reserve at the link in bio. 🥂
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 🩶
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 🤩
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. 🔥
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.
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. ✨
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.
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.”
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
The restaurant's location is situated on Spring Mountain Road in Las Vegas. For those travelling via public transport, the nearest bus stop is just a short walk away. Alternatively, if you choose to drive, there are plenty of parking options available in the surrounding area, including both street parking and several nearby parking lots.
Opening Hours
| Monday |
5pm - 10pm |
| Tuesday |
5pm - 10pm |
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 10pm |
| Friday |
5pm - 11pm |
| Saturday |
5pm - 11pm |
| Sunday |
5pm - 10pm |
Alerts
Be the first to know and let us send you an email when Sparrow + Wolf posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Sparrow + Wolf is a must-visit New American restaurant located on Spring Mountain Road in Las Vegas. The restaurant's focus on live fire cooking and genuine hospitality makes it stand out from the rest. Chef Brian Howard's passion for food is evident in every dish, which features American cookery influenced by culturally diverse neighborhoods, classic training, and midwestern roots.
The eclectic approach to seasonality, locality, history, and technique is what sets Sparrow + Wolf apart from other restaurants. The menu is constantly evolving to keep up with the latest culinary trends while still maintaining its unique identity. The restaurant's location in the heart of Las Vegas' vibrant Chinatown adds to its charm and appeal.
The ambiance at Sparrow + Wolf is warm and inviting, making it the perfect place for a romantic dinner or a night out with friends. The staff is friendly and knowledgeable about the menu, ensuring that every guest has an unforgettable dining experience.
Overall, Sparrow + Wolf is a fantastic New American restaurant that should be on everyone's list of places to visit in Las Vegas. With its delicious food, excellent service, and inviting atmosphere, it's no wonder why this restaurant has become so popular among locals and tourists alike.
