SKYBOKX 109 Sports Bar & Grill Names New Chef | Food Newsfeed
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SKYBOKX 109 Sports Bar & Grill Names New Chef

March 21, 2017 Industry News
Industry News

SKYBOKX 109 Sports Bar & Grill, a Greater Boston’s destination for the ultimate culinary and game-viewing experience in Natick, announced Brent Sparks as the restaurant’s new chef. Sparks, who began his culinary journey at the young age of 17, takes inspiration from a variety of cuisines to craft innovative, comfort food-style dishes for the restaurant. In his new role as chef, Chef Sparks is excited to introduce his unique, standout takes on feel-good fare that’s perfect for enjoying during a night out with family or friends, or when cheering on the team during the next big game.

For the last 11 years, Chef Sparks honed his skills alongside the talented chef Dante de Magistris, owner of the regarded Il Casale restaurants in Lexington and Belmont, as well as Dante in Cambridge, an opportunity that allowed him to create innovative, inspiring dishes, while perfecting classic techniques. Previously, Sparks held roles in the kitchens of Boston’s famous Top of the Hub restaurant, and at the charming Beacon Hill Hotel & Bistro located on historic Charles Street.

Since arriving at SKYBOKX 109 Sports Bar & Grill, Chef Sparks has been hard at work creating dishes that are sure to wow guests. Highlights from the new menu include tasty starters such as Spicy Shrimp Egg Rolls made with tender shrimp, Asian slaw, pickled ginger, and wasabi aioli ($12), and crispy Calamari, tossed with fried lemon wheels and served with a side of zesty tomato-oregano vinaigrette ($10). Additionally, a new selection of bone-in wings or boneless tenders is available in standout flavors like Bourbon-Glazed and Garlic Rosemary ($10).

When it comes to main courses, Chef Sparks is now serving his unique take on a variety of coveted comfort foods, including Linguine with White Clam Sauce, a combination of fresh garlic, chili flakes, E.V.O.O., and crispy pancetta ($14), a mouthwatering Chicken Milanese, served with blistered cherry tomatoes, baby kale, shaved red onion, aged pecorino, and a grilled lemon half ($16), along with fall-off-the-bone Smoked Short Ribs, served with a coffee demi, smashed sweet potato cake, crispy parsnip ribbons and braised kale ($19).

As a sharable option, guests are encouraged to try one of Chef Sparks’ unique “pies” boasting original flavor combinations like Bacon Ranchero, topped with pulled pork, applewood-smoked bacon, mozzarella, caramelized onions, and ranch sauce ($15), or the Mushroom Lover, smothered with ricotta cheese, cremini mushrooms, truffle parmesan, fonduta, arugula, and balsamic glaze ($14). For burger and sandwich enthusiasts, the crave-able newcomers include El Nino, a roasted pulled pork sandwich with pepper jack cheese and sweet and hot pepper relish ($13), a hearty French Dip burger topped with Swiss cheese, sautéed mushrooms, and onion jam, sandwiched between a rosemary demi-dipped bun and served with a side of au jus ($13), and the SKYBOKX Po’boy, a remake of a New Orleans classic comprised of crispy fried crawdads, lettuce, tomato, and old bay aioli, served on a fresh grinder roll ($14).

Chef Sparks currently resides in Malden, when he is not in the kitchen testing out new recipes, he enjoys spending time with family and discovering new music.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.