Little Sparrow and Bar Blanc bring forward-thinking Parisian-inspired cuisine to the Westside.
Inspired by Parisian bistros, Ford Fry and Rocket Farm Restaurants’ Little Sparrow and Bar Blanc are opening in the former JCT. Kitchen & Bar space. Each is a distinct concept: Little Sparrow, named after French singer Edith Piaf’s nickname, offers a bistro-inspired menu, while upstairs, Bar Blanc features a prix-fixe menu, curated drinks and a la carte desserts. Here, Ford Fry, chef-owner of Rocket Farm Restaurants, and Bob Ryan, executive chef of Little Sparrow and Bar Blanc, dish on what to expect.
How would you characterize Little Sparrow and Bar Blanc?
FORD FRY: They are two distinct restaurants with separate menus and vibes, both drawing inspiration from old Brooklyn taverns and Parisian bistros, and serving well-executed, classic dishes and drinks in cozy, elegant settings. This space has always and will always cry out for an everyday, go-to restaurant, so that is still our foundation.
How is the Little Sparrow experience different from Bar Blanc?
FORD FRY: While Little Sparrow is more refined and mature, Bar Blanc is the ‘cool French kid’ that pushes convention, only offering one hyper-focused, prix-fixe menu in the $50 per person range, featuring crusty levain baguette and salade maison for the table, followed by steak frites and a vegetarian option available upon request. The environment speaks to the youth of the neighborhood, with dinner carrying on into a later evening, bustling dining scene.
What kind of dishes and drinks are you most excited for guests to try?
BOB RYAN: At Little Sparrow, a meal begins with a hunk of warm, crusty, slightly sour baguette with soft butter and Maldon salt. For main dishes, I see Little Sparrow being known for its chopped steak with frites, dry-aged burger or poulet frites with black truffle and crème fraiche, along sides of artichokes vinaigrette, pommes aligot (cheesy mashed potatoes) and bowls of frites with béarnaise or aioli. Expect beautiful presentations of classic desserts like crème caramel, Basque-style cheesecake and cherries jubilee prepared tableside. For drinks, look out for the Génépy Highball, a gussied-up gin and tonic, and the Pigalle, a twist on a Manhattan marrying bourbon and aged Calvados. At Bar Blanc, beyond the esoteric and incredibly well-executed cocktails, there will also be a selection of brilliant wines and local beers.
BY Claire Ruhlin
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