When Sparrow + Wolf launched in 2017, chef and founder Brian Howard put together a list of esoteric, boutique wines (none over $100 at the time) to match the eclectic, bucket-list worthy nature of the food. Much of the collection featured natural wines and small producers you'd rarely see on store shelves. Some even arrived from unlikely domestic regions like Michigan and upstate New York. The restaurant initially drew more attention for its exceptional cocktails, but the wines caught on over the years and their presence expanded. A few staff members are somm-certified with Nick Johnson-Tatum in charge of the wine program. The experience can be educational, social and just plain fun. The team considers cool-looking labels a bonus too. No snobbery here. It's not heavily publicized, but Sparrow + Wolf is licensed for retail wine sales as well. If you find something you like, take a bottle home.
How to order: Call 702-790-2147 with any questions or to book a reservation.
Chef Brian Howard is putting an eclectic spin on holiday dining with a special three-course menu, which will be the only meal served at Sparrow + Wolf on Thanksgiving. The meal begins with Cranberry and Curry Sourdough, Crispy Half Bird Chicken Roulade, and a red wine-poached apple, endive, and beet salad, followed by a Chestnut and Mushroom Dumpling with shaved foie gras and a main event of Duck Breast with Sichuan peppercorn sauce, Potato Pavé, and Crispy Brussels Sprouts. Finish things off with Challah Bread Pudding and ume ice cream. Two fall-themed specialty cocktails will be offered too.
Cost: The meal is $75 per person.
How to book: Seating is available 4-8 pm via OpenTable.