Team Behind Sparrow + Wolf Launching Rotisserie Chicken Concept Half Bird this Spring

The new project is a rotisserie take on the chicken craze
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The Spring Mountain/Wynn Rd intersection will soon be home to Half Bird, a new fast casual rotisserie chicken concept from John Anthony and Chef Brian Howard.

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“It’s a level-up brand on chicken,” Anthony told What Now Las Vegas on Thursday morning. “It’s a bit of healthier format, as we’re being bombarded with fried chicken.”

The businessman-chef duo is also behind Sparrow + Wolf, a “neighborhood cookery and libations” concept on Spring Mountain Rd. Sparrow + Wolf offers an eclectic fine dining menu of creative dishes Coal Fired Spanish Octopus & Chickpea Stew and Koji Marinated Hanger Steak with Korean potatoes and banchan cucumbers. With Half Bird, the pair is looking to bring that same creativity into the fast casual chicken space.

“It’s that same level of quality,” Anthony said. “That twist of something you’re accustomed to, married to something new.”

Half Bird will feature indoor seating, a beautiful outdoor patio, and lots of LED TV’s on which, as Philadelphia-native Anthony puts it, guests can “watch the Eagles win.” The menu centers rotisserie chicken and a waste-free ethic, with chicken drippings used in side dishes and unsold rotisserie chickens used in the restaurant’s signature Szechuan Chicken Salad. Half Bird will also feature slow cooked rotisserie fries smothered in a miso gravy, a take on the fries the chef grew up with in Michigan.

Beverages will emphasize craft beer with a particular focus on local brews, along with a short, fun wine list, with champagne served irreverently in red solo cups.

“Everything is fresh and made in house with a lot of attention to detail,” Anthony said. “It’s a place where you can pick something up to take home to the family and know you’re getting something healthy.”

Half Bird is working toward a late-March/early-April opening.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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