Saturday, October 30 2021

Brian Howard is known for creating delicious dishes that introduce unexpected spices and ingredients, often with addicting results. Now that he’s been cooking in Las Vegas for nearly two decades, he’s noticing that his food and sensibilities are getting simpler and more mature.

“But every dish still has to have that moment of wow, it’s uniqueExplains the man behind the Chinatown Sparrow + Wolf hot spot (4480 Spring Mountain Road # 100, 702-790-2147).

This philosophy is behind the expansion of his hotel company Spaghetti on the Wall and his new concept, Halfbird, a chicken restaurant that could debut as early as December in Spring Mountain and Wynn.

“Everyone’s making chicken now, but we’re not doing what everyone else is doing,” Howard says. “I fell in love with the roasted birds in Bouchon. I did this every day for five years, probably 40 or 50 a day.

Halfbird will serve original sandwich creations and fun sides. His hot chicken will not be Nashville, it will incorporate green curry and Sichuan peppers.

As he approaches his fifth year at Sparrow + Wolf, Howard remains focused on building a corporate culture and supporting repeat and new customers. Upon exiting the pandemic, he was tempted to revert to original menu items and prices to reconnect with the locals, but he quickly found out we wanted more.

“I wanted to do a $ 39 tasting menu and put a burger on the menu, but people didn’t want to order it,” he says. “Our guests demanded more. I couldn’t put a chicken or a salmon on the menu here which is cool because it is a testament to what we do here and how much they love the concept. We must continue to evolve. “

You also won’t find signatures like Bone Marrow Dumplings or Clam Casino on the current menu, but you will have to try. hamachi with candied rhubarb and fried capers ($ 19), Korean barbecue grilled calamari ($ 16) and oxtail ravioli with miso and horseradish ($ 24).

“These are all signature dishes,” Howard says. “None of this matters. He has to have finesse, he has to look great on the plate, people should want to take a picture of him and he has to eat really well. It just needs to make sense. “

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