Our Mishima Reserve Zabuton is the kind of dish that surprises you the Sparrow + Wolf way.
Mishima Reserve raises their Wagyu in Washington state on a belief that slower is simply better. They’ve planted over three million trees worldwide as part of their commitment to carbon neutrality, because how you raise an animal matters just as much as the animal itself.
This cut is the Zabuton, named pillow in Japanese, taken from the shoulder, and tender enough to earn that name completely. We grill it over almond wood and mesquite charcoal and bring it to the table alongside roasted baby leeks and a pomme purée that is simple, silky, and beautifully rich.
Then there’s the sauce 😍 It starts as a Panang curry base, cooked low and slow until it becomes something deep and layered. Finished with lime juice, butter, mint, tarragon, and lime leaf, it’s full of the warmth of Southeast Asia living while staying European in preparation. Two traditions that seem familiar, but not quite like you’ve had it before.
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Wood-roasting lamb loin in a city built on steakhouses takes a particular kind of conviction. Chef Brian Howard (@chefbrianhoward ) of Sparrow + Wolf (@sparrowandwolflv ) has been running that conviction since he opened in 2017, and it showed at the Las Vegas Rising Stars Honorees Dinner at Wynn Las Vegas (@wynnlasvegas ). The American lamb loin (@fanoflamb ) came off the wood fire and landed over a white sweet potato-miso purée—earthy and sweet, grounded by the ferment. Nước chấm cut through both, toasted peanuts added texture, and the banana blossoms closed it with something almost floral.
In our kitchen, the work that lives between the menus is just as important as the menu itself. The fermentation. The research. The plating sketches passed around the table until something clicks.
It is never one person's idea, it is always the result of many hands, many perspectives, and a shared obsession with getting it right.
The only goal has ever been the same: deliciousness. We'll see you at the table when it's ready. 🖤
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Grateful for this season of life.
For a long time, my work meant saying yes to everything. Every opportunity, every event, every room. And for that season, it had to.
But growth has changed what success looks like to me .
One of the greatest gifts this work, my team and the amazing people im surrounded by ,has given me is time. Time to coach, not just in the kitchen but out in the field with my son . I’m selfish about it
standing here with this crew reminded me that sometimes taking a little less in one area gives you a lot more in another.
A moment for the team.
Grateful, humbled, and honored by the words from Chef Brian during his announcement as Finalist for the 2026 James Beard Foundation Awards.
#lasvegaslocals #sparrowandwolflv #vegaschefs #bestofvegas
Chef Brian Howard is a 2026 James Beard Award finalist for Best Chef: Southwest.
Chef has built something rare here in the heart of Chinatown. Not just a restaurant, but a culture…one rooted in generosity, curiosity, and an unwavering belief that this industry is about people first. He shows up every single day trying to be the best version of himself, and in doing so, he makes everyone around him better. That's who he is.
This recognition belongs to every person who has ever cooked beside him, served a table with him, or sat down and trusted him with their evening. And tonight, that circle extends beyond our restaurant, because Brian isn't the only one from this city we're celebrating.
We want to send our love to two nominees who feel like family: Chef Sarah Thompson, a James Beard finalist in her own right, and the team at Tamba, named a Best New Restaurant finalist. Both have shared our kitchen and our dining room. Both represent exactly what Las Vegas is and what it's really about. Not the awards, not the accolades. The community. The people in hospitality who push each other, show up for each other, and build something together that none of them could have built alone.
Las Vegas, this one's for all of us.
Chef Brian - we are so proud of you. Thank you for choosing this city, this street, and this team. We'll be cheering from Spring Mountain on June 15th.
Stop in and celebrate with us 🖤
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WOWZER. This is surreal.
From the time I was a young cook, this is the day I always dreamed of. To have a seat at the table alongside so many chefs I admire and respect is an incredible honor. I’m truly blessed.
The truth is, I don’t believe I’m the best at anything. But I do believe in showing up every single day, trying to be the best version of myself for the people around me and for myself. I’ve been fortunate to learn from so many incredible people, and that learning still continues every day. From the mentors who taught me what food, core values, and hospitality can and should be, to every chef who has ever graced our kitchen and left behind small pieces of knowledge that made us a little better, I carry all of that with me.
This industry has always been about people to me. The guest. The farmer. The relationships. The young cook looking for a safe haven and a place to belong. Finding the best in each individual is what drives me. I want to be the light that helps foster growth in others, the same way so many people did for me.
We have something very special in hospitality. It goes far beyond the four walls of a restaurant or a plate of food. It’s a connection point, one of the greatest networks of human connection in the world.
I am so grateful to be here. And deeply grateful for everyone who helped me get to this seat at the table.
Chicago, here we come.
About the age of 24, @wendyyuhoward and I flew to New York just to eat at WD-50. That meal blew my mind and changed the way I thought about food. It showed me food could be playful, technical and emotional all at the same time and what a restaurant could be ..
20 years later @wyliedufresne joins us for dinner @sparrowandwolflv .. a surreal , full circle moment
It sparked a moment of impact about the people who influence you when you’re young, all the cooks and chefs you learn from along the way, and all the amazing guests who walk through our door. It makes me grateful for the journey and chance to still be here cooking, learning and trying to be a little@better each day
Still cooking. Still learning. Still trying to get a little better.
Yesterday was a reminder that the best food never comes from convenience—it comes from curiosity.If you’re chasing great food, don’t just look for what’s popular—look for what’s real. Take the turn. Add the extra 20 minutes. Follow the instinct.
1648 South Jellick Ave, Rowland Heights, CA 91748
That’s where the good stuff lives. @wendyyuhoward
I love seeing all of the delicious ideas come to fruition, right now the team is on fire ! lots of inspired flavors , bold decisions and tons of fun happening behind the scenes everyday
Always honored when someone wants my opinion on how to spend 24 hrs in this magical city i call home, with too many great options and lots of talent happening around every corner you turn... im super grateful for the opportunity to share just a few of my faves
