BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Sparrow Bar + Cookshop (Closed)

By Dai Huynh, Staff writer | December 1, 2013

Scallops with dried lavender
Fruit and cheese plate
Shiitake Mushroom Dumplings with a bleu cheese-honey sauce
Quail and grits
Date with a Pig: Medjool date, chorizo, bacon, chermoula
Beet Salad
Affogato caramel semifreddo
Sparrow #5 cocktail includes Tito's vodka, Cachaca, chipotle sour and rosemary syrup.
The Special Mac and Cheese: Orecchiette pasta, chicken confit, peas, and nutmeg.
Chef Monica Pope
The patio at Sparrow Bar + Cookshop.

Monica Pope is forever reinventing herself and her restaurant concept. Her latest incarnation, the Sparrow Bar + Cookshop, applies beautiful, subtle flavors to farm-fresh local ingredients. Bronzed Texas quail nestles on warm yellow-corn grits hinting of orange zest. Caramel miso and blossom butter enhance hanger steak. Creativity carries over to a dynamic cocktail menu. Pope grasped the value of using fresh fruits and herbs in drinks long before it became a trend. Her hand-crafted cocktails push boundaries to offer new, exciting flavors, such as a vodka creation with roasted red bell pepper puree, shiitake mushroom vermouth and jalapeño syrup.