bookluvingbabe Posted September 14, 2005 Posted September 14, 2005 Went for an improptu dinner last night. (Very happy day at work and my husband managed to leave the office on time--perfect reason to head for Firefly, right?) Started with the oysters and the NO benefit cocktail which had quite the kick to it. Yum. Split the steak frites and the lamb with Mr. BLB. The lamb is really perfection on a plate. I can't believe how good it is and want to see if I can recreate it at home. The steak worked less well for me. I can't decide if it simply suffered in comparison to the lamb or if I am still grieving the departure of the Michael's Ribeye Diablo, which I simply loved beyond words. Either way, the lamb was the hit of the evening for me. We shared the chocolate napolean--the chocolate was quite good but I realized I don't like puff pastry! Mr. BLB quite liked it and was happy to eat more than his share when I gave up trying to dig the chocolate out from around the pastry... But that's just my quirk...the flavors were very nice. As always terrific service from the crew. I remembered to peek at the check to get our waiter's name--Virgil--who as on previous visits took splendid care of us. Jennifer
Jacques Gastreaux Posted September 23, 2005 Author Posted September 23, 2005 stopped by Firefly for a glass of wine and a plate of fried oysters after work yesterday. Chef Wabeckk was kind enough to leak a copy of a DRAFT of his new fall menu, part of which could be implemented as early as the later part of next week. I don't kknow about you, but that spaghetti with venison meatballs sounds pretty good, as does the lamb tartare. FF_lunch_fall_05.pdfFF_dinner_fall_05.pdfFF_Dessert_fall_05.pdf
mdt Posted September 23, 2005 Posted September 23, 2005 stopped by Firefly for a glass of wine and a plate of fried oysters after work yesterday. Chef Wabeckk was kind enough to leak a copy of a DRAFT of his new fall menu, part of which could be implemented as early as the later part of next week. I don't kknow about you, but that spaghetti with venison meatballs sounds pretty good, as does the lamb tartare.FF_lunch_fall_05.pdfFF_dinner_fall_05.pdf[attachment=276:attachment I JG being partial to a dish with game. That is a shock! Menu changes look pretty good.
bookluvingbabe Posted September 23, 2005 Posted September 23, 2005 Wondering what a CF panna cotta is.... That pear crisp sounds fabu!
derekmbrown Posted September 23, 2005 Posted September 23, 2005 CF is creme fraiche. I just want to put it out there, if any one thinks we should keep our dessert list hand written on a crumpled yellow piece of paper, please speak now before we transfer it to exspensive Firefly letterhead.
CrescentFresh Posted September 23, 2005 Posted September 23, 2005 I just want to put it out there, if any one thinks we should keep our dessert list hand written on a crumpled yellow piece of paper, please speak now before we transfer it to exspensive Firefly letterhead. Actually, Derek, I'm wondering what the 156,572 is. Customers to date? Oysters consumed? Chef's lucky Powerball numbers?
Jacques Gastreaux Posted September 23, 2005 Author Posted September 23, 2005 Wondering what a CF panna cotta is.... That pear crisp sounds fabu! I thought the rice pudding sounded pretty good too.
bookluvingbabe Posted September 23, 2005 Posted September 23, 2005 CF is creme fraiche.I just want to put it out there, if any one thinks we should keep our dessert list hand written on a crumpled yellow piece of paper, please speak now before we transfer it to exspensive Firefly letterhead. Derek, we would order desserts even if they were scribbled on the back of the staff's hands...! BTW, I loved the new menu holders last visit. Nicely done! Jennifer
JPW Posted September 23, 2005 Posted September 23, 2005 CF is creme fraiche.I just want to put it out there, if any one thinks we should keep our dessert list hand written on a crumpled yellow piece of paper, please speak now before we transfer it to exspensive Firefly letterhead. BRILLIANT! A true breakthrough in menu design. It speaks to the transitory nature of life and evinces a soupcon of whimsy. The trope of scratching out earlier efforts speaks to the search for perfection in art. I definitely feel the channeling of the spirit of Marcel Duchamp here. BRAVO!
mdt Posted September 23, 2005 Posted September 23, 2005 CF is creme fraiche.I just want to put it out there, if any one thinks we should keep our dessert list hand written on a crumpled yellow piece of paper, please speak now before we transfer it to exspensive Firefly letterhead. Sounds good. If you all need taste testers I am sure some good DR.com folk would be happy to help out.
alan7147 Posted September 23, 2005 Posted September 23, 2005 Curious what the "our way" version of chicken soup is going to be.
Barbara Posted September 23, 2005 Posted September 23, 2005 Well, that answers my earlier question: what's going to go with the braised lamb? It all sounds good to me.
derekmbrown Posted September 23, 2005 Posted September 23, 2005 Actually, Derek, I'm wondering what the 156,572 is. Customers to date? Oysters consumed? Chef's lucky Powerball numbers? The number is John's guess at how much gas will cost per gallon in the year 2011.
Jonathan Posted September 23, 2005 Posted September 23, 2005 The number is John's guess at how much gas will cost per gallon in the year 2011. i thought it was the number of times derek looked at himself in the mirror and said "damn, i'm good..."
JPW Posted September 23, 2005 Posted September 23, 2005 (edited) For those of you who may not know, Derek got a spread in one of the new DC lifestyle mags. I couldn't help but notice the similarity in appearance to this guy -- Edited September 23, 2005 by JPW
hungry prof Posted September 24, 2005 Posted September 24, 2005 Just made reservations on Open Table for my wife's birthday next month. Can I order the lamb now? Been to the bar at Firefly, but this is my first time in the dining room. Any recommendations are appreciated.
squidsdc Posted September 24, 2005 Posted September 24, 2005 Tried to get a late lunch today with co-worker, but we we were too late by about 5 minutes.
ScotteeM Posted September 24, 2005 Posted September 24, 2005 Tried to get a late lunch today with co-worker, but we we were too late by about 5 minutes. Oh Squid, I hate that for you! Some day soon, I too will enjoy the bliss that is Firefly. For now, I do so vicariously. ScotteeM
brendanc Posted September 24, 2005 Posted September 24, 2005 For those of you who may not know, Derek got a spread in one of the new DC lifestyle mags.I couldn't help but notice the similarity in appearance to this guy -- That's cold, just cold man.
derekmbrown Posted September 24, 2005 Posted September 24, 2005 That's cold, just cold man. Yeah, I don't drink Perrier. I prefer Vos or Gerolsteiner.
tripewriter Posted September 28, 2005 Posted September 28, 2005 (edited) Man, Firefly just knocked my socks off last night. I stopped by for a bite with my fiancee and YUM! For my starter I had the fried oysters. As good as I remembered. For the main I had the braised lamb shoulder with tomato bread pudding and cherry tomato relish. The lamb was succulent and not gamey at all. Our server warned me that it was a fatty cut, but when paired with the relish of vinegared cherry tomatoes, what a perfect taste. I also tried a side of sweet corn gratin--this is the dish I wish they had at all the church potluck suppers of my youth but just didn't know it. Good stuff. Pear crisp with a chiffonade of fresh mint and topped with caramel ice cream, wow. Thanks to mdt for persuading me to try out the new dinner menu. BFA, Craig Edited September 28, 2005 by tripewriter
CrescentFresh Posted September 28, 2005 Posted September 28, 2005 Man, Firefly just knocked my socks off last night.I stopped by for a bite with my fiancee and YUM! For my starter I had the fried oysters. As good as I remembered. For the main I had the braised lamb shoulder with tomato bread pudding and cherry tomato relish. The lamb was succulent and not gamey at all. Our server warned me that it was a fatty cut, but when paired with the relish of vinegared cherry tomatoes, what a perfect taste. I also tried a side of sweet corn gratin--this is the dish I wish they had at all the church potluck suppers of my youth but just didn't know it. Good stuff. Pear crisp with a chiffonade of fresh mint and topped with caramel ice cream, wow. Thanks to mdt for persuading me to try out the new dinner menu. BFA, Craig Funny you should post this just now, because I was just going to ask if the new menu is up and running. (I'm eating there tonight). But the braised lamb is from the summer menu, not the fall menu. Anyone?
John Wabeck Posted September 28, 2005 Posted September 28, 2005 New menu Friday eve. Lamb stays, the prep is altered slightly.
tripewriter Posted September 29, 2005 Posted September 29, 2005 Funny you should post this just now, because I was just going to ask if the new menu is up and running. (I'm eating there tonight). But the braised lamb is from the summer menu, not the fall menu. Anyone? Glad I got in on the tail end of the summer menu, then. And glad that the lamb will be on for fall! BFA, Craig
Barbara Posted September 29, 2005 Posted September 29, 2005 Glad I got in on the tail end of the summer menu, then. And glad that the lamb will be on for fall!BFA, Craig If you carefully peruse the Fall menu someplace earlier on this thread, you will see that the lamb will still be there. But, instead of tomato bread pudding, there will be PUMPKIN bread pudding. And, the cherry tomatoes will be replaced by sun-dried tomatoes. I, personally, can't wait to do a "compare and contrast." My DH, also named Craig but clearly NOT the same person, thinks Wabeck puts Crack in those fried oysters.
crackers Posted September 29, 2005 Posted September 29, 2005 The cheese plate last night had Purple Haze - a creamy goat cheese made by Cypress Grove in McKinleyville, CA. (They also make Humboldt Fog) It has lavender buds mixed with fennel pollen dusting the outside. Perfect smeared on the crispy toast they serve it with. There was a really nice assortment of other cheeses as well.
ustreetguy Posted September 29, 2005 Posted September 29, 2005 The cheese plate last night had Purple Haze - a creamy goat cheese made by Cypress Grove in McKinleyville, CA. (They also make Humboldt Fog) It has lavender buds mixed with fennel pollen dusting the outside. Perfect smeared on the crispy toast they serve it with. There was a really nice assortment of other cheeses as well. The Purple Haze is definitely my favorite of the cheeses - a wonderful texture with a a subtle but delicious flavor.
porcupine Posted September 29, 2005 Posted September 29, 2005 The Purple Haze is definitely my favorite of the cheeses - a wonderful texture with a a subtle but delicious flavor. Cheesetique carries it. They also have a salami with fennel, though the name escapes me now.
CrescentFresh Posted September 29, 2005 Posted September 29, 2005 Cheesetique carries it. They also have a salami with fennel, though the name escapes me now. Finnochiona
CrescentFresh Posted September 29, 2005 Posted September 29, 2005 The cheese plate last night had Purple Haze - a creamy goat cheese made by Cypress Grove in McKinleyville, CA. (They also make Humboldt Fog) It has lavender buds mixed with fennel pollen dusting the outside. Perfect smeared on the crispy toast they serve it with. There was a really nice assortment of other cheeses as well. I didn't see you there last night. Clearly you were not up on your game as I am normally expecting you to make a big fussy show!
CrescentFresh Posted September 30, 2005 Posted September 30, 2005 Derek was the man last night. Gave us some previews of the new cocktails. Manhattan fans, look for a version with hi-test bourbon and cider/calvados blend from Normandy. The Mrs. and something with gin and black currant (there were several other ingredients in there that I don't recall.) Yee Haw! And I mentioned elsewhere about picking wines. Together, Derek and I decided on a bottle of 97 Barolo (their only Barolo I think) that worked out GREAT with steaks and lamb. And I was very happy to see Liz, who I saw once as a server in the lounge, now working the bar. She's the best. She's one who, when asked a question she doesn't know the answer to will say: "I don't know. But I'm going to find out right now and let you know in a flash." rather than make up something just to sound informed. Firefly continues to be the go-to, workhorse, fine food, fine service, fine value restaurant in DC. An all around winner. And just look at that shine!
Banco Posted September 30, 2005 Posted September 30, 2005 (edited) On a whim I went to Firefly for the first time for dinner last night, alone with no reservation. I know many of you are extremely well acquainted with this restaurant, so I won't go into great detail. I really enjoyed the look and the atmosphere and was hoping to sit at the bar. But it was too full, so the very friendly maitresse d' showed me to a table. Salmon papusa was delicious, with a bracing note of tomato sauce and pickled tomatillos to balance out the richness of the salmon and corn--a very nice starter. Braised lamb was less successful. The solid block of meat was well seared and had a beautiful color; I also admired the skill required to present a braised item in a way that maintained such a sharp geometric shape. But the texture was somewhat dry and flaky. I kept thinking of what Tom Power would have done with this dish. Flavor-wise it was very good, but perhaps the dry texture was the price to be paid for the impressive presentation. A pear crisp with basil was over-sugared for my taste, overpowering any aroma or flavor the basil may have added to the dish. But overall this was a very enjoyable dinner. The split of chateauneuf went beautifully with the lamb, and it would have been fun to explore the interesting wine list further. Alyx was a considerate and attentive server despite what appeared to be a full house. I can definitely understand why Firefly is a regular hangout for many on this board. Edited September 30, 2005 by Banco
jm chen Posted October 6, 2005 Posted October 6, 2005 What does a person do after ordering badly at a local Thai place and leaving the restaurant hungry? Why, follow dinner with a cheese plate at Firefly, of course. A life preserver to rescue the evening. The cheese now comes in two sizes, the smaller of which was just perfect for last night. A glass of happy hour sweet Spanish white washed down my personal picks of Purple Haze, Hooligan, and Hazen Blue. Dee-lish. 3 for $7. Jael
Heather Posted October 8, 2005 Posted October 8, 2005 Lamb tartare. Lamb tartare. Go. Get some. And another of Derek's diabolical cocktails...this one with Millers gin, sweet vermouth, pear and cassis, garnished with sage.
crackers Posted October 8, 2005 Posted October 8, 2005 Lamb tartare. Lamb tartare. Go. Get some. At the bar last night, decompressing with a plate of those divine fried oysters while waiting for a friend to arrive through insane Friday-before-holiday-rush-hour-rainingcatsanddogs traffic, there was a young woman at the bar nibbling at the lamb tartare. I asked her how she liked it. She said "Oh, it's very good. I just didn't realize tartare meant 'raw'!" Oh, and if you are feeling under the weather, beat down, knocked around, or even if you're feeling spendidly, the new chicken soup on the menu is (I was going to say killer...) it is steaming hot richness, densely packed with cubes of chicken, sweet carrots, parsley, celery, and thin green soba noodles. The extra kick is the truffle oil floating on top. Killer.
Tweaked Posted October 15, 2005 Posted October 15, 2005 I haven't been too high on Firefly on past visits, but I can say with authority that the lamb dish (described above with the sundried tomato sauce and pumpkin bread puding) kicks serious ass! The perfect foil to this crappy rainy cloudy gross weather we have been having for the past week. Sit at the bar, talk to the wait staff, eat lamb...you will enjoy
jparrott Posted October 15, 2005 Posted October 15, 2005 [And, they've got a bunch of my wines on now...yay!]
CrescentFresh Posted October 15, 2005 Posted October 15, 2005 [And, they've got a bunch of my wines on now...yay!] I just KNEW I was getting thirsty!
Jacques Gastreaux Posted October 15, 2005 Author Posted October 15, 2005 And the fettucine with venison meatballs will require both an extra basket of bread to soak up the sauce with and an extra knotch on the belt to faciliate loosening afterward. Burp.
bookluvingbabe Posted October 17, 2005 Posted October 17, 2005 Friday night dinner at Firefly--long week and I needed a pick me up. Started with the oysters and the mixed green salad. Wonderful as always. Sampled the new squash soup. Definitely a hit. Mr. BLB had the lamb and I had the pork. The pork was good but the lamb was PERFECT. Thank god we don't live across the street anymore. I wouldn't fit into my clothes and and my bank balance would be in the toilet. Dessert was the new creme-fraiche panna cotta and the rice pudding. Both were nice but on the dull side. I miss the bittersweet chocolate panna cotta. I wonder if batting my eyelashes would work to get it back on the menu. I did not try any of the new cocktails. Next time, when I don't have the car.... Jennifer
derekmbrown Posted October 20, 2005 Posted October 20, 2005 Shameless plug... (revised for clarity's sake)FIREFLY'S WHISKEY REBELLIONOur appreciation for a sip of whiskey means that you can warm yourself from within, defying gloomy grey skies and dropping temperatures. Monday through Friday, a "reverse happy hour," appropriately named Whiskey Rebellion, begins at 10:30 P.M. until last call. We will feature whiskies from around the world with a special emphasis on Irish and American whiskies. The perfect night cap!FREE WHISKEY TASTINGWednesday, October 26, 4:30 P.M. to 7:00 P.M. @ FireflyThe fun kicks off with our free whiskey tasting hosted by whiskey educator Michael Goss. We will sample all five whiskies to be featured in October and November (list below).Featured whiskeys for October and November include (in one-or two-ounce pours):MONDAY--Famous Grouse Blended Scotch ($3.25 / $6.50)TUESDAY--Highland Park 12-Year Single Malt Scotch ($5.50 / $11)WEDNESDAY--Red Breast 12-Year Irish Whiskey ($5.75 / $11.50)THURSDAY--Basil Hayden 8-Year Bourbon Whiskey ($4.25 / $9.50)FRIDAY--Russell's Reserve 10-Year Bourbon Whiskey ($3.75 / $7.50)Sample flight of three whiskeys--$13.50
CrescentFresh Posted October 20, 2005 Posted October 20, 2005 Shameless plug...FREE WHISKEY TASTINGWednesday, October 26, 4:30 P.M. to 7:00 P.M. @ FireflyOur appreciation for a sip of whiskey means that you can warm yourself from within, defying gloomy grey skies and dropping temperatures. Monday through Friday, a "reverse happy hour," appropriately named Whiskey Rebellion, begins at 10:30 P.M. until last call. The fun kicks off with our free whiskey tasting hosted by whiskey educator Michael Goss. We will sample whiskies from our Whiskey Rebellion in October and November (list below).Featured whiskeys for October and November include (in one-or two-ounce pours):MONDAY--Famous Grouse Blended Scotch ($3.25 / $6.50)TUESDAY--Highland Park 12-Year Single Malt Scotch ($5.50 / $11)WEDNESDAY--Red Breast 12-Year Irish Whiskey ($5.75 / $11.50)THURSDAY--Basil Hayden 8-Year Bourbon Whiskey ($4.25 / $9.50)FRIDAY--Russell-s Reserve 10-Year Bourbon Whiskey ($3.75 / $7.50)Sample flight of three whiskeys--$13.50 Oh you evil, evil, evil....evil-doers.
mdt Posted October 20, 2005 Posted October 20, 2005 The venison meatball sub on the lunch menu made for an enjoyable late lunch in the lounge.
Jacques Gastreaux Posted October 20, 2005 Author Posted October 20, 2005 The fun kicks off with our free whiskey tasting hosted by whiskey educator Michael Goss. We will sample whiskies from our Whiskey Rebellion in October and November (list below).
brr Posted October 20, 2005 Posted October 20, 2005 (edited) WEDNESDAY--Red Breast 12-Year Irish Whiskey ($5.75 / $11.50) one of my preferred uisce beatha's - nice choice Edited October 20, 2005 by brr
Chris W Posted October 20, 2005 Posted October 20, 2005 Oh you evil, evil, evil....evil-doers. I feel a hang over coming on already......
CrescentFresh Posted October 20, 2005 Posted October 20, 2005 one of my preferred uisce beatha's - nice choice Agreed. It's the best thing going for those of us who can't afford the Midleton's.
brr Posted October 20, 2005 Posted October 20, 2005 Agreed. It's the best thing going for those of us who can't afford the Midleton's. indeed, I am lucky enough to have a bottle of Middleton at home! and was lucky enough to be at a party a few weeks ago where one was opened I'm also quite partial to this. Matured in bourbon, port and sherry casks.....
JLK Posted October 20, 2005 Posted October 20, 2005 The whiskey tasting sounds interesting, but what's up with the 4:30 start time?
crackers Posted October 20, 2005 Posted October 20, 2005 The whiskey tasting sounds interesting, but what's up with the 4:30 start time? What, not early enough?
JLK Posted October 20, 2005 Posted October 20, 2005 Working for a living! It's a shame. I know someone who would love to go and Firefly is geographically desirable for him, but there's no way he's leaving work before 6 (on a good day).
derekmbrown Posted October 20, 2005 Posted October 20, 2005 Working for a living! It's a shame. I know someone who would love to go and Firefly is geographically desirable for him, but there's no way he's leaving work before 6 (on a good day). It goes until 7 P.M., but we want restaurant folks to come too before they start their evening shift. I wish I could start earlier!
Barbara Posted October 21, 2005 Posted October 21, 2005 It goes until 7 P.M., but we want restaurant folks to come too before they start their evening shift. I wish I could start earlier! Are reservations required for the tasting? Or, can we expect to stand in a very long line for the goodies?
derekmbrown Posted October 21, 2005 Posted October 21, 2005 Are reservations required for the tasting? Or, can we expect to stand in a very long line for the goodies? I am honestly not sure what kind of crowd to expect. But, no, you don't need reservations.
hungry prof Posted October 21, 2005 Posted October 21, 2005 I'm going to Firefly tomorrow night for my wife's birthday (with my in-laws in tow). Any can't miss suggestions? I gather the oysters are great as is the lamb shoulder. Anything else in particular? Really looking forward to it.
Jacques Gastreaux Posted October 21, 2005 Author Posted October 21, 2005 I'm going to Firefly tomorrow night for my wife's birthday (with my in-laws in tow). Any can't miss suggestions? I gather the oysters are great as is the lamb shoulder. Anything else in particular? Really looking forward to it. The fettucine with venison meatballs are good and, while I have not had it, the pork scallopini survived the change from the summer to the fall menu and looks really good.
mdt Posted October 21, 2005 Posted October 21, 2005 The fettucine with venison meatballs are good and, while I have not had it, the pork scallopini survived the change from the summer to the fall menu and looks really good. Surprise JG touting game on a menu! Jake's suggestions are very good. The red snapper was delicious when I had it and if you do not get the lamb, order a side of the roasted pumpkin bread pudding.
DonRocks Posted October 21, 2005 Posted October 21, 2005 Surprise JG touting game on a menu! It's the only game he'll ever get
Barbara Posted October 21, 2005 Posted October 21, 2005 It's the only game he'll ever get O-O-O-O-H-H-H-H It's a good thing dueling has been outlawed.
Jacques Gastreaux Posted October 21, 2005 Author Posted October 21, 2005 O-O-O-O-H-H-H-H It's a good thing dueling has been outlawed. Darn, I left my gloves at home, I can't demand satisfaction in the customary manner. #
hungry prof Posted October 23, 2005 Posted October 23, 2005 (edited) Had a splendid dinner at Firefly last night along with my wife (it was her birthday), my parents-in-law, and my sister-in-law. Here's my recap, though I'm still a bit groggy: I'll get to the food in a moment, but let me start with the wine service. My father-in-law is a full-fledged wine snob. He and his wine buddies annually go to France to taste the grapes and the latest vintages, and my wife and her siblings' inheritance is in liquid form (and I'm not talking about cash). When he goes to a restaurant, he prefers places where he can bring his own wine (even if there's a corkage fee) and he orders food to match his wine rather than vice versa. You get the idea. We hadn't tried Firefly with my in-laws yet and they have a modest $15 corkage fee, so we thought it would be a good place for my wife's birthday. My father-in-law brought along three bottles from his cellar. Unfortunately, the first bottle we opened was corked. Both Derek and Chef Wabeck confirmed the diagnosis and followed up with an extraordinary gesture. "We feel your pain," Derek consoled us, "So please enjoy this bottle off our list." Not only did they not charge us corkage on the corked bottle, they treated us to a very fine bottle of '99 chablis (I think I'm remembering that correctly). My father-in-law, who has brought a lot of his own wine to restaurants and had a fair amount of it turn out to be corked, had only rarely seen anything like it (not charging for corkage on a corked bottle is apparently common, but a complimentary bottle is quite unusual). The wine service on the other two bottles that my father-in-law brought was expertly executed (including a fine job of decanting an amazing '66 Latour that was our final bottle of the night). As for the food, all of it was excellent. My father-in-law and I started with the fried oysters with chipotle tartar sauce. The oysters are delicious morsels of fried seafood goodness perfectly accented by the tartar sauce. Both my wife and her sister had the squash soup, which is rich, peppery, and filling. My mother-in-law had the PEI mussels that tasted fresh out of the ocean and came in a light but flavorful broth. For entress, again my father-in-law and I ordered the same dish: the braised lamb shoulder. Only rarely does a waiter warn you, "This dish comes with a lot of fat," but this is the genius of this dish. Braised in its own fat, the lamb shoulder develops a wonderful texture--no knife required (and the perfect dish for the '66 Latour). On the side was the much-praised pumpkin break pudding. My wife had the red snapper, which she very much enjoyed (although she and her sister had filled themselves up on soup). My sister-in-law had the chicken with the tortilla casserole. Finally, my mother-in-law had the pork, which came doused in a heavily-capered sauce (stay away from this dish unless you really like capers). All of the entrees were delicious, though some went unfinished because the portions at Firefly really are quite generous. Finally, for dessert, the table split the pear crisp, the chocolate napoleon, and the rice pudding. All were good, but I thought the pear crisp, with its sage accent, was particularly interesting. I am now convinced that sage should be used more frequently in sweet dishes. All in all, the food was delicious. Two minor food service quibbles (intended as constructive criticism). First, the pacing of the meal was a bit hurried. Our appetizers showed up about five minutes after we ordered them and the entrees showed up about five minutes after the appetizers were cleared. At the pace we were going, we would have been out of there in about an hour. We had to consciously slow everything down--we had a lot of wine to drink. Second, the food runners didn't know who was getting which dish. It's one of those wonders of service at fine restaurants that everybody knows who is getting what without having to tell anybody other than your waiter when you order. The food runner serving our table was unsure with each course at to who was getting what. Two minor quibbles on an otherwise great night. Firefly is the type of restaurant that DC doesn't have enough of. It's not a four star restaurant with an eight-course tasting menu, and I don't think that's what it aspires to be. It aspires to serve well-executed, relatively simple food in a friendly atmosphere at reasonable prices. Gestures like the bottle of wine that Chef Wabeck and Derek treated us to are the type of gestures that build a restaurant a repeat clientele. We'll certainly be back. Edited October 23, 2005 by hungry prof
CrescentFresh Posted October 24, 2005 Posted October 24, 2005 Everything that hungry prof wrote in the post just above this one sounds exactly like the Firefly that I dig so much. Spent two evenings there last week. One included dinner and my first shot at the new menu. Short but sweet, here's what I thought. Lamb tartare. Very tender. Very fresh. Great little chunky cubes. Needed a serious dose of salt and pepper, as it was rather underseasoned. I like the slaw that went along with it, but another nice accompaniment would be something with some kick. Kind of how the chipotle sauce wakes up those rockin' crisp oysters. I'd love to see something with really bold flavor go along with it. But even without it, just some added salt and pepper and the tartare is quite good. I followed it with the butternut risotto with pickled ginger and taleggio. At first I was a bit wary. A slightly melted rectangle of soft cheese sat atop the orange rice with the small slices/chunks of ginger visible. I started eating this dish attempting to put together the individual elements to see how they work separately and then how they work together. Mistake. I really began to think this was a pretty weak dish. Then I got smart and, with Rachel's encouragement, I started playing with my food. Here's the deal if you order the risotto. Blend it up, baby. As soon as it's in front of you stick your fork in it and mix that puppy up good before you even bother to take a bite. Once that dish was completely blended, all the flavors came alive and I really enjoyed it. I'd like to recommend that the kitchen consider serving it differently, because not everyone is going to figure out the importance of blending it up. May I suggest that it get all whipped up together in the kitchen and then just put a tiny chunk of taleggio on top for presentation. Don't give diners the opportunity to eat the dish without really working that cheese in well. That's all. Short and sweet. Great wines, particularly some of the South Africans we had on Friday (and particularly the syrah at that!).
starfish Posted October 24, 2005 Posted October 24, 2005 ...let me start with the wine service...My father-in-law brought along three bottles from his cellar. Unfortunately, the first bottle we opened was corked. Both Derek and Chef Wabeck confirmed the diagnosis and followed up with an extraordinary gesture. "We feel your pain," Derek consoled us, "So please enjoy this bottle off our list." Not only did they not charge us corkage on the corked bottle, they treated us to a very fine bottle of '99 chablis...Gestures like the bottle of wine that Chef Wabeck and Derek treated us to are the type of gestures that build a restaurant a repeat clientele. We'll certainly be back. i have known derek for several years and i consider him both a colleague and a friend. i am never surprised by great stories of service experiences at firefly, however, that was a truly extraordinary and gracious demonstration of how a good manager handles difficult situations. bravo, derek.
Jacques Gastreaux Posted October 24, 2005 Author Posted October 24, 2005 i have known derek for several years and i consider him both a colleague and a friend. i am never surprised by great stories of service experiences at firefly, however, that was a truly extraordinary and gracious demonstration of how a good manager handles difficult situations. bravo, derek. This goes above and beyond in my view because I can't figure out how a customer bringing in a corked bottle of wine translates into a difficult situation for the restaurant. The customer's remedy should be to ask for the wine list to look for a replacement bottle. The next time I go to Firefly I'm going to tell Derek that I was going to bring my own wine to his restaurant but forgot; very difficult situation.
hungry prof Posted October 24, 2005 Posted October 24, 2005 This goes above and beyond in my view because I can't figure out how a customer bringing in a corked bottle of wine translates into a difficult situation for the restaurant. The customer's remedy should be to ask for the wine list to look for a replacement bottle. The next time I go to Firefly I'm going to tell Derek that I was going to bring my own wine to his restaurant but forgot; very difficult situation. Agreed. Unfortunately, corked bottles happen every once in a while (eerily enough, we had been having a discussion about the virtues of screwtops immediately before this happened). As my father-in-law said afterwards, "Normally, if you bring a corked bottle with you, then it's your loss and the restaurant's gain." Certainly, the restaurant had no obligation to do anything for us. That's what made the gesture so extraordinary.
DonRocks Posted October 24, 2005 Posted October 24, 2005 Agreed. Unfortunately, corked bottles happen every once in a while (eerily enough, we had been having a discussion about the virtues of screwtops immediately before this happened). As my father-in-law said afterwards, "Normally, if you bring a corked bottle with you, then it's your loss and the restaurant's gain." Certainly, the restaurant had no obligation to do anything for us. That's what made the gesture so extraordinary. So ... if a wine with a cork in it can be corked, what do you call a wine with a tainted screwtop?And letters of complaint to the distributor?Right. The Screwtop Letters.Tenderly,Corked Screwed Lewis.
Jacques Gastreaux Posted October 24, 2005 Author Posted October 24, 2005 (edited) Agreed. Unfortunately, corked bottles happen every once in a while (eerily enough, we had been having a discussion about the virtues of screwtops immediately before this happened). As my father-in-law said afterwards, "Normally, if you bring a corked bottle with you, then it's your loss and the restaurant's gain." Certainly, the restaurant had no obligation to do anything for us. That's what made the gesture so extraordinary. Derek was probably hoping that if he was really nice to your table that you might slip a sip or two of that '66 Latour his way. I'll tell him that I was going to give him a bit of the '45 Lafite that I had planned to bring, but unfortunately forgot. Edited July 30, 2013 by RWBooneJr.
hungry prof Posted October 24, 2005 Posted October 24, 2005 Derek was probably hoping that if he was really nice to your table that you might slip a sip or two of that '66 Latour his way. I'll tell him that I was going to give him a bit of the '45 Lafite that I had planned to bring, but unfortunately forgot. Have no fear: my father-in-law plays by the bring your own wine rules. He offered a taste to both Derek and the chef.
Jacques Gastreaux Posted October 24, 2005 Author Posted October 24, 2005 Have no fear: my father-in-law plays by the bring your own wine rules. He offered a taste to both Derek and the chef. Ah ha, so, isn't it true then that there was in fact a quid pro quo given for the "complimentary" bottle of wine. Damn, my forgetting to bring in a bottle of wine strategy is not likely to work then.
hungry prof Posted October 24, 2005 Posted October 24, 2005 Ah ha, so, isn't it true then that there was in fact a quid pro quo given for the "complimentary" bottle of wine. Damn, my forgetting to bring in a bottle of wine strategy is not likely to work then. Nope. He offered Derek a taste of the corked bottle, too, before we knew it was corked.
Jacques Gastreaux Posted October 24, 2005 Author Posted October 24, 2005 (edited) Nope. He offered Derek a taste of the corked bottle, too, before we knew it was corked. This cross examination is getting a little tougher than it started out to be.edited to add: So, it's even worse that you initially admitted, isn't it? Not only did you snare a complimentary bottle of wine, but you had free wine sniffing services thrown in to boot? Edited July 30, 2013 by RWBooneJr.
hungry prof Posted October 24, 2005 Posted October 24, 2005 This cross examination is getting a little tougher than it started out to be.edited to add: So, it's even worse that you initially admitted, isn't it? Not only did you snare a complimentary bottle of wine, but you had free wine sniffing services thrown in to boot? Actually, I think the sequence of events went something like this (which I can only recall because I had not yet had a drink at this point): (1) Bottle opened. (2) Father-in-law takes a taste and appears a bit suspicious. (3) Glasses poured for rest of table despite suspicion. (4) Derek invited to have a taste. He disappears briefly to tend to another table. (5) Derek returns, but before he can have a taste, my father-in-law tells him that he thinks it might be corked and asks what Derek thinks (Derek says he was a bit suspicious himself when he opened the bottle). (6) Derek answers that the best palette in the restaurant belongs to Chef Wabeck, so could he bring the chef a taste? My father-in-law says, "Of course." (7) Derek disappears to have the chef do his dirty work. (8) Derek returns, confirms the diagnosis, and offers us a bottle of wine in the corked bottle's stead. The defense rests.
Jacques Gastreaux Posted October 24, 2005 Author Posted October 24, 2005 Actually, I think the sequence of events went something like this (which I can only recall because I had not yet had a drink at this point):(1) Bottle opened. (2) Father-in-law takes a taste and appears a bit suspicious. (3) Glasses poured for rest of table despite suspicion. (4) Derek invited to have a taste. He disappears briefly to tend to another table. (5) Derek returns, but before he can have a taste, my father-in-law tells him that he thinks it might be corked and asks what Derek thinks (Derek says he was a bit suspicious himself when he opened the bottle). (6) Derek answers that the best palette in the restaurant belongs to Chef Wabeck, so could he bring the chef a taste? My father-in-law says, "Of course." (7) Derek disappears to have the chef do his dirty work. (8) Derek returns, confirms the diagnosis, and offers us a bottle of wine in the corked bottle's stead. The defense rests. No further questions of the witness your Honor.
brr Posted October 27, 2005 Posted October 27, 2005 FREE WHISKEY TASTINGWednesday, October 26, 4:30 P.M. to 7:00 P.M. @ FireflyThe fun kicks off with our free whiskey tasting hosted by whiskey educator Michael Goss. We will sample all five whiskies to be featured in October and November (list below).Featured whiskeys for October and November include (in one-or two-ounce pours):MONDAY--Famous Grouse Blended Scotch ($3.25 / $6.50)TUESDAY--Highland Park 12-Year Single Malt Scotch ($5.50 / $11)WEDNESDAY--Red Breast 12-Year Irish Whiskey ($5.75 / $11.50)THURSDAY--Basil Hayden 8-Year Bourbon Whiskey ($4.25 / $9.50)FRIDAY--Russell's Reserve 10-Year Bourbon Whiskey ($3.75 / $7.50)Sample flight of three whiskeys--$13.50 so how was it? anyone go?
Jacques Gastreaux Posted October 27, 2005 Author Posted October 27, 2005 It was faily well attended. Jake was there with some contraband from his "dusty bottle" collection.
mdt Posted October 27, 2005 Posted October 27, 2005 It was faily well attended. Jake was there with some contraband from his "dusty bottle" collection. No comments?
Mark Slater Posted October 27, 2005 Posted October 27, 2005 Ok. Mike Goss is dreamy. Ewwww. (no offense, Mike).
tenunda Posted October 27, 2005 Posted October 27, 2005 The whiskeys were good, and the place was really hoppin'. I learned a lot about my favorite brown beverage, but could have done without the Highland Park taste. Too scotch-y for me. Loved the Redbreast (which is why I keep a bottle at home), and was keen on the zing of the Famous Grouse and the vanilla flavor of the Basil Hayden. They have "Whiskey Rebellion" happy hours each day starting at 10:30 PM, with glasses falling around 5.50. We also had the crimini bruschetta, which was great as always. Just one note to throw in here form a meal there a while back. I had the lamb shoulder and I wished the waiter had told me about the amount of fat on it. It was very very very fatty. Too much fat for me. It took over the texture of the whole dish, and I was left feeling there just wasn't enough meat to it. I'm glad I wasn't drinking wine, as I think the layer of unctuousness on my tongue would have deadened the taste. The rest of the meal was great, though; especially the soup.
shogun Posted October 27, 2005 Posted October 27, 2005 No comments? ...and on that day, each swore to the rest an oath, pledging never to reveal the extent of the delishiousness of the bottles that jparrot had collected from the lands of Texas, New Jersey, and mysterious parts beyond, should word of their diverse tastisery reach the dark forces of That Which Isn't Actually That Tasty . Particularly the Canadian rye (Canadian, right?), the Suntory, and the awesome '76 Dupont Calvados. And so each their seperate ways: The Crescentfreshes and Matt to A Table Kind Of Over By The Window In Front for dinner, JParrot to Vidalia, Ustreetguy to U Street maybe since I don't think he mentioned where he was going, and myself back to The Crystal City, where there would be week-old birthday cake, and IPA to finish before it Got All Flat From Being In A Basically Empty Growler. More flat, anyway.So yeah, no comment The event itself was pretty cool, though I got there pretty late and they were more or less starting to shut it down. I did manage to score a glass of the Redbreast, which was by far the smoothest Irish Whiskey I've had, and definitely worth keeping an eye out for.
jparrott Posted October 27, 2005 Posted October 27, 2005 Yes. Canadian rye. Lot no. 40, 100% malted rye, one of only two such producers in the world.
Jacques Gastreaux Posted November 2, 2005 Author Posted November 2, 2005 (edited) Just a quick note to comment on the lamb tartar are Firefly. I had it for the second time last night and it was spot on. I had heard some criticism that the lamb was under seasoned and based on my first experience with the substance I could agree with that sentiment. But not last night. Wabeck obviously got wind of the criticism and looked into the issue. Edited November 2, 2005 by Jacques Gastreaux
ustreetguy Posted November 4, 2005 Posted November 4, 2005 Let's face it. Rice pudding just isn't a sexy dish. When I think of rice pudding, images of sickly-sweet congealed mush sprinkled with too much cinnamon come to my head. This stuff is meant for people with no teeth. It's meant to be dished up by cafeteria workers with hairnets. It's a shame that people (or maybe it"s just me) have this perception of rice pudding, because they might be missing out on Firefly's version of this dessert.After a disappointing dinner at a nearby restaurant last night, I decided to attempt to salvage my evening with a cheese plate at Firefly. By the time I got there, I was in the mood for something more substantive. Scanning the dessert menu, I thought to myself well I guess it's time I try the Walnut-raisin rice pudding with spiced squash sauce - the only dessert on the menu I had not yet tried. Spiced with cardamom and allspice (okay, I cheated and asked John), the rice pudding arrives greeting me with a pleasing scent. The pudding is made with arborio rice which provides a nice toothsome texture to each bite. The crunchy walnuts that are liberally sprinkled on top provide another texture layer as do the plump raisins scattered throughout the pudding. The flavors are exotic yet familiar, comforting and exciting, and dare I say it ... sexy.
derekmbrown Posted November 5, 2005 Posted November 5, 2005 Let's face it. Rice pudding just isn't a sexy dish... I'm not just saying this because I work at Firefly, this is an excellent piece of food writing. Really, brother uses the word "toothsome." let's add this to The Best of Don Rockwell 2005.
jaimetown Posted November 5, 2005 Posted November 5, 2005 (edited) Had a great dinner at Firefly last night. Brought two friends in the wine business and we had a the steak frites for mains, and started with the crisp oysters in chipotle sauce, roasted squash soup in sage creme fraiche and crisp shallots, crimini mushroom bruschetta with roasted garlic and goat cheese. We were well taken care of by the staff - thanks to Derek, Virgil (our server), Rachael (at the bar) and Kirsten (our hostess). Sorry with missed you John - I brought a 2002 St. Aubin from Marc Colin to share with you, but I think that glass went into Derek's. And Virgil was right - the Chocolate Napoleons were the way to go! Edited November 5, 2005 by jaimetown
Mark Slater Posted November 5, 2005 Posted November 5, 2005 Had a great dinner at Firefly last night. Brought two friends in the wine business and we had a the steak frites for mains, and started with the crisp oysters in chipotle sauce, roasted squash soup in sage creme fraiche and crisp shallots, crimini mushroom bruschetta with roasted garlic and goat cheese. We were well taken care of by the staff - thanks to Derek, Virgil (our server), Rachael (at the bar) and Kirsten (our hostess). Sorry with missed you John - I brought a 2002 St. Aubin from Marc Colin to share with you, but I think that glass went into Derek's. And Virgil was right - the Chocolate Napoleons were the way to go! Jim, John was busy.....umm........elsewhere.
jaimetown Posted November 5, 2005 Posted November 5, 2005 Mark, you must have tempted him with some of that good stuff you guys drink. I hear about it occassionally from John.
John Wabeck Posted November 6, 2005 Posted November 6, 2005 Jim,John was busy.....umm........elsewhere. ...Proving that 1er cru Burgundy does go well with Mexican food.
bookluvingbabe Posted December 30, 2005 Posted December 30, 2005 I can't believe how far down this thread was buried!!!! Going tonight for a not-quite NYE dinner plus my sweetie owes me a Christmas gift at Books a Million so if you're going to Dupont Circle you might as well have dinner at Firefly. I'm going to pass on the lamb as I've had braised beef for dinner 3 of the last 4 nights. I think the pork is calling my name.... Anyone been lately???? Jennifer
Jacques Gastreaux Posted December 30, 2005 Author Posted December 30, 2005 If the pork scallopine is still on the menu, go for it. The spaghetti with venison meatballs also is really good.
clayrae Posted December 30, 2005 Posted December 30, 2005 (edited) If the pork scallopine is still on the menu, go for it. The spaghetti with venison meatballs also is really good. i'll second the pork scallopine. the mashed potatoes that come with it are excellent too... Edited December 30, 2005 by clayrae
bookluvingbabe Posted December 31, 2005 Posted December 31, 2005 And pork it was. I love capers. I think they are a wonderful flavor and Chef uses them perfectly in this dish. We started with the mushroom bruscetta and the oysters. Very nice though the oysters were just a touch oily. I've seen that at lunch but never before at dinner. They were still great, though the price creeped up again. I had the wonderful pork and Mr. BLB had the red snapper. (Why is it called red snapper if it's a white fish???) I had a taste and it was very flavorful and tasty. For dessert I had the creme caramel and he had the rice pudding. Nice but..drumroll please... NOT my beloved bittersweet panna cotta. A lovely evening and great service from Virgil as always. Alas, the real reason for the trip was a dud as Books a Million did not have the Pooh calendar that Mr. BLB owes me as a Christmas gift. Jennifer
dcdavidm Posted January 1, 2006 Posted January 1, 2006 We, too, had a delightful Friday dinner at Firefly. Seated at the table by the front window, all that could have made it better would have been a nice dusting of snow outside to add to the ambience, already heightened by the addictive "warm cosmo." Nice winter drink! For starters we had the leek salad, which had great flavors and textures, and the mussels, which had a wonderful coconut background flavor. It was tempting to just pour the leftover mussel liquid into one of firefly's mason jars and take it home. A table near us had the oysters, and they smelled good...maybe next time. Main dishes were the red snapper, with its up-front curry spiceness, and the squash risotto, a richly flavored decadence made even more sinful by the slab of tallegio cheese on top. Since Mrs. dcdavidm couldn't finish the risotto, I got a second dose for lunch today. The pear crisp topped off the evening of seasonal delights. It is really nice to have a restaurant like Firefly around.
giant shrimp Posted January 2, 2006 Posted January 2, 2006 (edited) why didn't firefly make the final cut in the washingtonian's 100 very best restaurants? it is inexplicable to me, unless it was inadvertent. or are they still grinding axes in the restaurant department despite a new editor? Edited January 3, 2006 by giant shrimp
CrescentFresh Posted January 14, 2006 Posted January 14, 2006 Before a nice dessert of bourbon in a glass at Cashion's last night, our happy hour wined down at Firefly slid into dinner at the bar. A really nice one, too. We went all out on the lamb for some last chances at certain preparations before they change with a new menu next week (Thursday, perhaps). The lamb tartare was great. Chunky, fresh, satisfying. A little light on the seasoning but nothing a shaker of salt and pepper couldn't fix. Of the 5 or so times I've had the braised lamb shoulder, last night's was the best. Far and away. I don't know what made last night's different, but it was extra tender, extra flavorful, extra delicious. Stuck with Chilean wines all night, carmenere and a pinot noir, both from the same Maipo vineyard. (I don't recall the name, but just ask when you're there.) Both wines went great with the food and on their own. Anyway, you've got less than a week to fill up on your old favorites. Although the new menu is still subject to change, here's what it looks like now: Starters Cream of rutabaga soup with shallot confit and croutons 7.5 Crisp oysters with chipotle tartar sauce 14.5 Roasted beets with goat cheese vinaigrette and rye toast 9 Mixed greens with Maytag blue cheese, walnuts and sherry vinaigrette 7.5 Chicken noodle soup our way 7 Cured duck breast with arugula, dried cranberries and candied pecans 10 Crimini mushroom bruschetta with roasted garlic and goat cheese 9 Tuna salad: jicama, jalapenos, black olives, mache and orange vinaigrette 10 Spicy Prince Edward Island mussels 8.5/16 Mains Roasted chicken with oyster mushrooms, bacon, pearl onions and turnips 19 Grilled Icelandic salmon with leek puree, lyonnaise potatoes and peppercorn spiked veal stock reduction 19.5 Lamb stew with glazed carrots and mashed potatoes 18 Crispy skin red snapper with roasted fingerlings and creamy five-spiced onions 24 Steak frites with red wine sauce 19.5 Double cut pork chop with buttery potato puree and cider braised cabbage 23 Spaghetti and (venison) meatballs with truffled pecorino cheese 21 Pan roasted Angus NY strip with roesti potatoes and garlic mushrooms 27 Mushroom cassoulet with Oregon black truffles 18.5 Sides Spinach with garlic - buttery potato puree - frites - glazed carrots - lyonnaise potatoes 3.5 Cheddar mac-n-cheese 7 Truffled parmesan frites 9 I'm really itching to try that duck starter, and I think the mushroom cassoulet could be a gem also.
Jacques Gastreaux Posted January 19, 2006 Author Posted January 19, 2006 (edited) It's out with the old and in with the new. Stopped by Firelfy on the way home from work this evening and ran into jparrott and mdt at the bar. This evening was the last of the "old" menu. The new menu debuts tomorrow evening. Two items rotating off the menu are the lamb tartare and the pork scallopini. I've had the lamb before and this last hurrah was identical to what I've had before. This would be my last opportunity to sample the pork which was always something that tempted me in the past but always seemed to be beat out by the lamb shoulder. Two big pieces of pounded pork arrived with a caper sauce on a mound of mashed potatoes. Really good on a chilly evening such as tonight. Chef Wabeck was experimenting with the spicy mussels which are set to debut tomorrow. He seemed concerned that they needed some more spice. I thought they were great (though I did not detect much spice, good cause for his concern). I'm sure he will have them punched up for their opener tomorrow. I can't wait to try the lamb stew on which the curtain rises tomorrow. Edited January 19, 2006 by Jacques Gastreaux
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now