Sparrow Defies Pigeonholes - Greater Phoenix In Business Magazine
“American Eclectic” is how the restaurant describes its menu. “My vision has always been to craft dishes that celebrate bold flavors, intentional techniques and the stories behind each ingredient,” says Executive Chef Schuyler Estes. American in the true sense of a “melting pot” of cultures, cuisine influences come together from diverse sources — a natural… [More]
Photo courtesy of Sky Restaurant Concepts“American Eclectic” is how the restaurant describes its menu. “My vision has always been to craft dishes that celebrate bold flavors, intentional techniques and the stories behind each ingredient,” says Executive Chef Schuyler Estes. American in the true sense of a “melting pot” of cultures, cuisine influences come together from diverse sources — a natural culmination of Chef Schuyler’s deep experience garnered from working with top chefs in restaurants that range from Italian, Mexican and Thai to New Orleans and sushi. The Tuna Poke Guacamole combines the spicy flavors of yellowfin tuna poke and kimchi cucumber mounded over creamy guacamole and served with crisp, thick, seasoned house-made tortilla chips. Other items from the “raw bar” include oysters — on the half shell as well as grilled — and Scallop Shrimp Ceviche, with other selections changing depending on what is flown in fresh that day. Among the sandwich selections, the Prime Rib Dip, with a side of shoestringpommes frites, is served with white cheddar cheese and a hint of horseradish in an aioli in an exceptionally tasty bagel bun. And one of Chef Schuyler’s favorites is hisSparrowSmash Burger, made with Wagyu beef and featuring his special Russian dressing. Photo courtesy of Sky Restaurant ConceptsAnd there’s always something to surprise on the menu — from a daily changing soup selection and the “Chef’s Whim” Butter Board to a “daily special” entrée that, says Chef Schuyler, allows him an additional creative outlet on a daily basis. What’s a meal without dessert? Selections include Banana Rum Cake, which combines Caribbean rum cake, banoffee pie and dulci de leche. Chef Schuyler’s goal for the menu is to be a “one-stop shop” with choices to appeal to everyone. Equally welcoming is the restaurant’s relaxed atmosphere, as inviting for casual outings as for a business meeting. Its refreshingly simple décor includes accents of greenery. It manages to be cozy while still feeling open, from the sheer drapery on the front windows to the ceiling, covered but leaving one length open to soar unfinished. The mirror of the side wall adds to the sense of spaciousness, as does the full-length window that puts the kitchen in full view. Sparrow8156 W. Happy Valley Rd. , Peoria(623) 455-4230sparrowtrailhead. comB-L-T-APecan-smoked bacon, lettuce, tomato and avocado with pesto aioli on Noble bread, served with pommes frites$17Short-Rib Mac & CheeseBraised short ribs with orecchiette pasta in a three-cheese sauce sprinkled with buttery breadcrumbs$20Tuna Poke GuacamoleSpicy yellowfin tuna and kimchi cucumber over creamy avocado, served with house-made tortilla chips$23Photo courtesy of Sky Restaurant ConceptsSparrow is part ofSky Restaurant Concepts, a community-driven restaurant group committed to delivering exceptional dining experiences through creativity, purpose and a passion for elevated hospitality. Its other restaurants in the Phoenix area are Squid Ink Sushi and Highball Cocktail Bar.