No one wants to see a great chef leave a restaurant, especially one who made a huge mark in such a short time, but a few months ago, Little Sparrow’s chef Eric Samaniego was let go. Thanks to Samaniego culinary talents, Little Sparrow won multiple awards and was featured on Bravo’s “Best New Restaurants.”
The good news is that Little Sparrow, a chic bistro in Santa Ana boasts a new ultra talented chef in charge, Melissa Ortiz, formerly Little Sparrow’s sous chef. Ortiz, an Orange County native, served 7 ½ years in the Army and while cooking for fellow soldiers she realized cooking was her passion.
Upon returning home, she enrolled in culinary school at the Art Institute of Orange County and has worked at Melisse, the Michelin two star award-winning restaurant in Santa Monica, the Imperator Hotel in Nimes, France and The Peninsula Hotel in Beverly Hills.
“Serving in the military was a great way to transition into the culinary industry. It taught me to have a lot of discipline, structure and take criticism.” Ortiz says. “I’m grateful for all the experiences and real life training the military gave me.”
You can expect to find influences from Ortiz’s culinary education, travel in the military and her ethnic background comprised of Mexican, Portuguese and Spanish in her cooking style.
Ortiz’s menu features eclectic and delicious dishes such as Galbi Hangar Steak with kimchi emulsion, radish, and eggplant puree; Yellowtail Carpaccio with a coconut aguachile, serrano and cucumber; Bahn Mi with pork belly, pickled daikon, carrots, jalapeno, and cilantro; and Loco Moco with ground beef, brown gravy, fried egg and garlic rice.
The fried chicken and biscuits are out of this world: Ortiz adds a spiced bourbon glaze and the most buttery and delicious biscuits you will ever taste.
Little Sparrow is open for lunch, dinner and Sunday brunch.
Open 11:30 a.m. to 11 p.m. Wednesday and Thursday; 11:30 a.m. to 1 a.m. Friday and Saturday; and 10 a.m. to 10 p.m. Sunday.
300 N. Main Street in Santa Ana. 714.265.7640.
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