Egg custard pie with sweet red bean sauce (courtesy Sparrow + Wolf)
Sparrow + Wolf Chef/Owner Brian Howard and Pop N’ Pies Chef/Owner Andrea Mclean have announced an exclusive partnership. Beginning today, McLean and Howard will collaborate on seasonal pie flavors for the dinner menu of the acclaimed Off Strip restaurant. The unique flavors will also be available for retail only through the Sparrow + Wolf Pantry, alongside other Pop N’ Pies offerings.
The first item, available beginning tonight, will be an egg custard-inspired pie with sweet red bean sauce ($8 per slice at dinner, $24 for whole pie via the Pantry).
“Since our post-quarantine reopening, Sparrow + Wolf has really been focused on serving our community however we can,” said Howard. “In that mindset, when we saw how Andrea was using her talents to create new opportunity while furloughed, we got excited and wanted to support her as well as expose her to new customers. Also, I really just love her pies.”
About Pop N’ Pies and Chef Andrea McLean
Pastry Chef Andrea McLean, a Las Vegas native, is a busy woman. Currently a pastry sous for L’Atelier De Joel Robuchon, and formerly with Thomas Keller’s Bouchon at the Venetian, she has also branched out on her own to create PopNpies, offering sweet and savory seasonal varieties.
Located in the heart of Las Vegas’ bustling Chinatown, Sparrow + Wolf is the passion project of acclaimed Vegas Strip veteran Chef Brian Howard. With an inviting, artistic atmosphere and a three-star level service team led by John Anthony, Sparrow + Wolf balances a drive for excellence with a desire to create a neighborhood spot with lively personality.
Chef Howard’s menus explore itineraries between his Midwestern roots, Classic French training and restless curiosity about the flavors and fragrances of the world. Cured, raw, woodfired and smoked selections highlight the seasonal offerings, with plant-based dishes and conscientious sourcing both priorities. Original cocktails follow the kitchen’s inspirations, mixing uncommon ingredients with an eye on entertainment. Wine and beer are also carefully curated.
A typical evening may start with the look and feel of a serious dinner service, but a few hours in turn into a raucous party where strangers become soulmates. That’s the story of Sparrow + Wolf.
Accolades include multiple “Best New Restaurant” nods, “Chef of the Year” and “40 Under 40” nods for Chef Brian, and raves from Forbes Travel Guide, Food & Wine, Dallas Morning News among many others.
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