The Sparrow
5-Course Nouveau French Tasting Event
Opened this past January, this Art Deco–infused take on modern French dining in the heart of South Williamsburg is the newest creation from owner Dawn Eldridge of the celebrated Citroën. The Sparrow showcases the genius of Chef Carlos Despradel, an alum of the equally celebrated kitchen at The Nomad, whose menu blends classic French technique with Brooklyn sensibility: pristine seafood, indulgent sauces, and seasonal produce elevated with a touch of whimsy. Consider such dishes as foie gras with apple-shallot jam, seared sea scallops with fennel pollen, Meyer lemon risotto, and sweet pea emulsion, halibut with asparagus, wild mushrooms, and “bouillabaisse jus,” lamb with Moroccan spices and cous cous, and steak frites, of course. And just maybe some luscious chocolate mousse for dessert? We won’t say no. If you love French food as much as we do, you’ll surely want to come in on this one. Hope to see you there!
About the Host:
Carlos Despradel
Executive Chef
A graduate of the Institute of Culinary Education, Chef Carlos Despradel has refined his craft in some of the world's most celebrated kitchens. His career includes working with acclaimed restaurateur Stephen Starr and Michelin-Starred chef Jason Atherton at The Clocktower, as well as time with Chef Thomas Keller's acclaimed restaurant group and the iconic NoMad.
The Lineup
All courses will be individually plated. This menu will be Gluten, Egg, Peanut, Mushroom & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Kanpachi Crudo
yuzu gelee, french radish, ramp oil, crispy shallot
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Heirloom Tomato Salad
citrus whipped ricotta, roasted peach, corn vinaigrette
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Escargot
sunchoke fondue, melted leek, parsley garlic sauce
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A Sparrow Salmon
sweet corn & fava bean fricassee, green onion roasted red pepper butter
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"Pina Colada" Trifle
coconut sorbet, caramelized pineapple, banana, passionfruit, creme chantilly
The Sparrow
185 Broadway
Brooklyn, NY 11211
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, The Sparrow will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Kanpachi in Course 1, Escargot in Course 3, and Salmon in Course 4. Substitutions will be provided.
- Pescatarians: This menu is pescatarian-friendly.
- Gluten: This menu is gluten-free.
- Dairy:
• Butter: Butter is in Course 4. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 2, Course 3. Substitutions will be provided - Shellfish: There is Escargot in Course 3. Substitutions will be provided.
- Fish: There is Kanpachi in Course 1 and Salmon in Course 4. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts & Coconut: There is Coconut in Course 5. Substitutions will be provided.
- Alliums:
• Garlic: There is Garlic (Cooked) in Course 3 and Garlic (Cooked) in Course 4. Substitutions will not be provided.
• Other alliums: There is Ramp and Shallot (Cooked) in Course 1, Shallot (Raw) in Course 2, Leek in Course 3 and Scallion (Cooked) and Chive in Course 4. Substitutions will be provided. - Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
