Sparrow made its debut last week on the 25th-floor rooftop of the recently-opened Dalmar hotel with a full food menu and an expansive list of craft
The concept was created by the team behind one of the trailblazers in New York’s neo-retro cocktail scene, Death & Co. The rooftop bar is the fifth culinary destination within the
"All the dining concepts are very different and we wanted each one to stand on its own," says Jake Wurzak, president of the Wurzak Hotel Group. "Sparrow was designed to have a full menu so guests can arrive early in the evening and stay until late. It appeals to a mix of audiences, including young professionals that like to go out."
Highlights on the food menu include grilled chicken skewers with mojo-chili glaze and sour orange cream ($4 each), Waygu skirt steak with sweet onion salad, chimichurri, and aged cheddar tostada ($26), snapper tiradito with citrus, cilantro, and pepper juice ($18), and the lobster ceviche with coconut milk, cilantro, hearts of palm, and sweet potato chips ($23). For dessert, there are freshly fried churros with chocolate dulce de leche and cinnamon and the key lime pie with graham cracker, citrus curd, and honey meringue ($9 each).
As for selections at the indoor lounge, look out for the Kill the Lights cocktail, crafted with Elijah Craig bourbon, Carpano Antica sweet vermouth, spiced pineapple, and Angostura bitters ($16) as well as the Are You Jealous? made with toasted coconut Absolut Elyx vodka, Jummai sake, cucumber and lime juices, and coconut water ($17).
Sparrow also offers a selection of cocktails made to be shared, such as the Mixtape Punch with house rum blend, strawberry, Campari, mixed citrus oleo, and sparkling wine ($150) and the Psychic Visions punch with Lustau manzanilla sherry, Lillet rosé, Don Julio Blanco tequila, hibiscus, watermelon and lime juices, and Pamplemousse ($64).
Sparrow. At the Dalmar, 299 N. Federal Hwy., Fort Lauderdale; 954-945-9500; thedalmar.com. Thursday through Saturday 5 p.m. to 2 a.m.