Firefly, South Dupont Circle - Chef Lindsay Autry Replaces Todd Wiss

bookluvingbabe · January 19, 2006

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.

Can't wait--we're going Saturday for my birthday!

Barbara · January 19, 2006

It's out with the old and in with the new.
Chef Wabeck was experimenting with the spicy mussels which are set to debut tomorrow. He seemed concerned that they needed some more spice.

Uh-Oh. Fortunately, he is still including the oysters, which my DH thinks have crack in them. I am the mussels aficiando in this duo.

rhodegirl · January 21, 2006

Soup lovers, I urge you to get thee to Firefly as soon as possible to try the cream of rutabaga soup with shallot confit and croutons. With each spoonful of the rich, luscious soup, make sure to include a bit of the intense slow-cooked shallot confit and the crisp, lightly toasted croutons. Even if you are not a particular fan, or haven't tasted, the underappreciated rutabaga, this soup will win you over.

I'd also strongly recommend the roasted beets with goat cheese vinaigrette and rye toast. Yes, roasted beets seem ubiquitous on restaurant menus lately, but don't let that stop you from trying Chef Wabeck's exceptional version.

Cured duck breast with arugula, dried cranberries and candied pecans is another winner. The duck breast, we're told, is roasted until rare and then chilled. Again, make sure to include a little of the tender meat, slightly bitter arugula and the cranberries and pecans in each bite to fully appreciate the layers of flavor in the dish.

Finally, the chef's experimenting with the spicy Prince Edward Island mussels seems to have worked - there's a definite kick to them, but just enough to enhance, not overwhelm, the flavor of the mussels.

Derek suggested a couple of excellent wine-by-glass pairings: an Australian Pinot Noir with the duck, and a sparkling wine from Greece with the mussels. Excellent, friendly service all around.

sstamour · January 23, 2006

2 of us went to Firefly on Friday night, as sort of a spur of the moment decision. I was able to meet both Derek Brown and Chef Wabeck (who took the time out to speak with me, even after being at the restaurant for 14 hours!).

We sat at the bar and started off with two of the cocktails, the Luxe Imperial (? - not entirely sure of the name) and the Pomorito. While my dining companion and I have similar tastes in wine, we don't in cocktails. He likes his strong and dry, whereas I typically pick out something extremely sweet and fruity (mostly, I don't like the taste of alcohol). This was, to the best of my knowledge, one of the first times we genuinely enjoyed both cocktails. The flavours in each blended together very well and both had a complex taste. I don't remember completely what went into the pomorito (although the main ingredient is pomegranate, but the Luxe combined gin, port, sparkling wine, and bay leaf syrup.

We started off with the truffled parmesan freites and the crispy oysters. The freites were extremely good, better than the recent ones I had at Mannequin Pis, though I didn't think they needed the accompanying dipping sauce, which had a tendency to overpower the truffle and parmesan flavours unless only a minescule amount was used. The oysters were absolutely incredible. I enjoy oysters, but don't tend to have very high expectations for fried ones. The texture of both the oysters and the batter on them seemed to melt in your mouth and tasted wonderful.

Chef Wabeck had mentioned the Greek sparkling wine he was pouring, and the woman sitting next to us was sipping some. Based on their recommendations, we each had a glass with the freites and oysters. We both enjoyed this quite a bit, although it was served maybe a little too cold for my preference...after a short while, the more complex and subtle flavours came through instead of getting mostly a lemon taste to start.

We then ordered entrees, the lamb stew, the red snapper, and a side of macaroni and cheese. The lamb stew was very good, the macaroni and cheese some of the best I ever had (and I was born and raised entirely in the South), but the red snapper was the highlight of the evening. I don't typically liked cooked fish (I grew up eating most of my fish raw) but the taste and texture of this fish was amazing. Moist, tender, and flavourful (with chive oil?), this was clearly a standout dish.

We asked Rachel to recommend wine to go with our entrees, thinking we would likely need to go with glasses, since it's not easy to pair a bottle with both lamb and fish. But she was up to the challenge and recommended 3 different bottles, all from different price ranges. Another moment when the service was excellent, she made it very clear that she wasn't trying to oversell or manipulate us into choosing the most expensive bottle, she just recommended it because she thought it would go very well with our dishes.

Sure enough, it did. The 2002 Chambolle-Musigny 1er Cru Les Gruenchers was a great recommendation for the two dishes, each one bringing out different notes. The fish highlighted the fruit and berry notes, while the lamb masked those but allowed the spicier ones to come through. It was enough to stand up to the heavier flavours of the lamb but didn't overwhelm the fish. We were very happy with the recommendation.

All in all, I was extremely happy with the evening and can't wait to get back. Especially since we weren't up for dessert...maybe next time.

bookluvingbabe · January 24, 2006

I picked Firefly for my birthday dinner because I wanted to have something both wonderful and familiar. I didn't want a great adventure. I spent 8 hours at a retreat on Saturday so I didn't want anything too complicated. I didn't want to make my husband rent a Zipcar to go to Virginia. I didn't want to bankrupt him either. Firefly was the first place to come to mind and it was exactly the right choice on Saturday night.

We were greeted warmly and seated immediately in the back at "our table." (54, I think.)

I started with the Pomorito and it was the best cocktail I've had in ages. Mr. BLB didn't make a face when he took a sip. Always a good sign!

I had the cream of rutabaga soup and Mr. BLB had the chicken soup. I loved my soup. Wow! Rich, creamy and just about perfect. (I would have added more croutons and chopped the onions finer...) The chicken soup was nice but a touch salty.

I then had the steak frites and Mr. BLB had the other steak option. My steak was way better than his, IMO, but his potatoes rocked. We split an order of the spinach to get something green into our meal.

I was sorely tempted by the new mac & cheese side dish but I couldn't imagine having enough room to eat it. Next time!

For dessert we shared the chocolate napolean, which I very careful took apart to get to the good stuff--the chocolate!

Derek picked a wonderful wine for me with dinner and we ended the evening with a champagne toast. I have to start paying more attention when the wines get picked...

It was a wonderful, relaxing evening and just what I needed to celebrate another year.

Can't wait to head back and try more of the new menu options!

Jennifer

derekmbrown · February 1, 2006

Once again, shameless and proud of it.

FREE WHISKEY TASTING at the Fly
Wednesday, February 8, 4:30 P.M. to 7:00 P.M.
Our appreciation for a sip of whiskey means that you can warm yourself from within, defying gloomy grey skies and chilly temperatures with a nightcap at Firefly. Monday through Friday, a "reverse happy hour," appropriately named Whiskey Rebellion, begins at 10:30 P.M. until last call. That's all month.

Next week we have a free whiskey tasting Wednesday, February 8 from 4:30 P.M. to 7:00 P.M. to kick off our new selections.

Featured whiskeys for February include (in one-or two-ounce pours):
MONDAY - Jim Bean Rye ($2.25 / $5.50)
TUESDAY - Wellers 7 Year Reserve Bourbon ($3.00 / $6.00)
WEDNESDAY - Tangle Ridge Canadian Whiskey ($3.00 / $6.00)
THURSDAY - Tullamore Dew 12-Year Irish Whiskey ($4.85 / $9.75)
FRIDAY - Dalmore Cigar Malt Scotch ($4.75 / $9.50)

See you there, or here, I mean.

Derek

jparrott · February 1, 2006

Dude....Weller rocks, for the price.

Jlock · February 1, 2006

All of my Kentucky friends swear by Old Weller - its their "everyday" bourbon (not to be confused with their "special event" bourbon, their "holiday bourbon", their...) :lol:

Jeff

squidsdc · February 1, 2006

*sigh* why couldn't tonite be Feb 8th? Boss is gone, and +1 is working late :lol:

jparrott · February 1, 2006

Maybe I'll bring an older Weller SR from the Stitzel-Weller days....side by side!

Tweaked · February 2, 2006

Is the lunch menu at Firefly the same as the dinner menu and are lunch prices the same as dinner prices?

AlliK · February 2, 2006

Is the lunch menu at Firefly the same as the dinner menu and are lunch prices the same as dinner prices?

Nope - check out Firefly's web site

Edited.... I see now that they just have the 1 menu. I think they used to have separate lunch/dinner menus posted online, so I'm not sure now.

Edited February 2, 2006 by AlliK

Jacques Gastreaux · February 2, 2006

Firefly no longer has separate lunch and dinner menus.

John Wabeck · February 2, 2006

Right.

Lunch and dinner are the same, we offer a bunch of lunchy type things for lunch as specials.

Craig Erion · February 2, 2006

lunchy type things for lunch as specials.

as opposed to dinnery type things for dinner specials? :lol:

Bean · February 2, 2006

There is a cocktail I'm dying to try, the Montreal....Woodford, Sortilege and bitters. Now what to eat?

Once the slum lord to grants me a hall pass from purgatory I'm off to drown out the hum of a long day...

I can't...hold...on...

CrescentFresh · February 8, 2006

Had the cured duck breast starter last week. That's a nice dish. You should try it not simply because it's really tasty, but I also think it's rather unique. I haven't seen anything similar on a menu in this area.

jparrott · February 8, 2006

Hey, don't forget the whiskey tasting Wednesday afternoon!

porcupine · February 11, 2006

Went to Firefly for the first time last night. Mushroom bruschetta: good. Lamb stew: good. Salmon: good. Truffled parmesan frites and mac-n-cheese: FANTASTIC. Okay, maybe we were just in the mood for comfort food, but I'd go back just for those side dishes.

Jacques Gastreaux · February 17, 2006

I had the foie gras burger for lunch today at Firefly. It was damn good. I nicely seared rare beef patty was topped with a glistening slab of seared foie gras and some melted cheese. With a bowl of chicken noodle soup that included a dollop of foie gras flan and a cone of frites, it made a wonderful lunch. My only complaint, I thought the meat in the burger was a shade too lean and could have used a little more fat in it.

Does anyone know who else in town is serving up such a delicacy?

mdt · February 17, 2006

That was a damn good burger! Now I must take a nap.

My #$&!@#!! camera phone pictures did not turn out. Maybe Jason's did.

Nadya · February 17, 2006

OK, let me see:

The meat in the burger too lean? What, with a card deck-size of goose fat on it?

My arteries have been calling to me for the last twenty minutes. And their cry isn't for lack of richness. They are not saying, "Mistress...send us some fat instead of that disgusting rabbit food we had for lunch and dinner."

They are saying: "Baby....I am so clogged I can barely breathe...but damn! that was good."

cjsadler · February 17, 2006

I hope I don't get fired from my new job when they find me asleep in the file room this afternoon. That burger might have been worth it, though...

Tweaked · February 17, 2006

and I had to miss this for 3 hours of phone system training. :lol:

goldenticket · February 17, 2006

<urp>

I'm just hoping no one in the office notices the truffles on my breath.... :lol:

Chef - any chance of disclosing the full ingredient list/recipe for that lovely, light-as-air quenelle in the soup? (or was it foie imperial that you called it...)

(sure beats the heck out of the carryout from Olive Garden all my coworkers had for lunch - suckers! :huh: )

mhberk · February 17, 2006

I just caught this on DCFoodies site. I this it: clicky

Jacques Gastreaux · February 17, 2006

I just caught this on DCFoodies site. I this it: clicky

That would be it.

Mark Slater · February 17, 2006

I had the foie gras burger for lunch today at Firefly. It was damn good. I nicely seared rare beef patty was topped with a glistening slab of seared foie gras and some melted cheese. With a bowl of chicken noodle soup that included a dollop of foie gras flan and a cone of frites, it made a wonderful lunch. My only complaint, I thought the meat in the burger was a shade too lean and could have used a little more fat in it.

FYI: The French word for fat is gras

Jacques Gastreaux · February 17, 2006

FYI: The French word for fat is gras

Some people just can't take a joke, can they.

Barbara · February 17, 2006

Is this a regular item or a special?

Edited February 17, 2006 by Barbara

hm212 · February 17, 2006

Is this a regular item or a special?

Is this available for lunch and dinner?

jm chen · February 17, 2006

I can't decide if the foie gras burger is brilliant or slightly stomach-turning. I suppose it is both, what with all the richness.

And... judging by the picture... with Brie, too!

mdt · February 17, 2006

Is this a regular item or a special?

Special, very special.

eta: And by no means were they stomach turning...

Edited February 17, 2006 by mdt

dcfoodie · February 17, 2006

I just woke up from my nap after lunch. That was soooo good!

And yes, that picture is of the burgers we had this afternoon.

Edited February 17, 2006 by dcfoodie

Mark Slater · February 17, 2006

I can't decide if the foie gras burger is brilliant or slightly stomach-turning. I suppose it is both, what with all the richness.
And... judging by the picture... with Brie, too!

I'm sure the Madera Hotel has a defibrillator on hand, just in case.

ustreetguy · February 18, 2006

I would have to be out of town when he offered this :lol:

dinwiddie · February 18, 2006

Personally, I prefer my fois gras without beef and bun. Much better with a nice sauternes.

Joe Riley · February 18, 2006

Personally, I prefer my fois gras without beef and bun. Much better with a nice sauternes.

Fois is the reason why such glorious dessert wines were made :lol:

Mark Slater · February 18, 2006

Fois is the reason why such glorious dessert wines were made

No. No. No. That's why glorious rieslings and gewurztraminers were made. Screw the stickies. Sauternes goes with cold torchon of goose foie gras and Cognac gelée, only. Duck foie needs acid. Heed!

Nadya · February 18, 2006

Oh, oh, oh.

Yes, the burger was a thing of beauty. It caressed the eye, the mouth, and the stomach cavity. Yes, it was worth hauling bottom from vile Virginia. All that richness, and warmth, and melting, and juicing, and mixing in mouth.

But then came the payback.

Four hours after that lunch, when most lunches would have been digested and excreted, I was at the gym, where I am usually found on Friday nights jumping, kicking and leaping through the studio. Fifteen minutes after hurling self into my ultimate step training, I paused. There was no usual spring in my step and no lift in my kick. My vertical splits were pathetic. My attitude toes went unpointed. The smallest dance sequence felt like over-the-top exertion. The usual look of awe in the eyes of the steppers behind me turned to condescension.

I stopped, perplexed, to examine self. I looked deep inside.

And there, deep inside, from the pit of my stomach, a fat blob of foie gras looked up at me.

"Hello," it said with a gleeful little smile. "Thought I'd be gone by now, babycakes?"

I felt betrayed. But the thing kept smiling at me. "For the rest of the night, I'm just going to sit here and refuse to melt. You'll pay. Oh you'll pay."

I made a good college try to stay, but it was pitiful. Every liquid in my body turned to goose fat. I was breathing out and sweating out foie.

So, maybe in future I will limit my foie consumption to just a smidge. Just a smear. Just a touch. Just a whiff. My tender sensibilities have been shot to ribbons by the shock of the switch from carrot sticks to the richest food known to man.

Yes, I've been happy eating it. Oh yeah, I've paid.

kat6185 · February 20, 2006

After lurking for a looong time, finally coming out of hiding to say "thank you."

After reading the discussions on Firefly, I decided to take my Mom there last night as the culmination of our annual Girls Weekend.

It was so surprisingly wonderful.

We had tried several new restaurants this weekend but Firefly took the cake and knocked our socks off.

Although busy and 86'd of several entrees we had terrific service and truly enjoyed the evening. I cannot wait to return for a warm cosmo and a bowl of soup...

The menu for those who care about such things...

We started with the mushroom brushetta and the rutabaga (sp?) soup? For lack of a foodie word... YUMMY. (Although, later we lamented why restaurants make such rich appetizers that "force" us to only split one dessert?)

Mom had the salmon, I the lamb stew and we shared the mac and cheese. I'm looking forward to my leftovers (dessert planning, remember?) tonight.

We split the chocolate napoleon and I think we drew attention from the table next to us for the gasps of delicious delight! Coffee was just OK but there was chocolate on the table and all was right with the world.

Thank you all who post on these boards regularly - I do think you are doing a service for those lurkers who, like me, love to try new places but appreicate those that have come before to help us spend our money well.

Back into anonymity ... all this de-lurking is exhausting and I have lamb stew leftovers calling...

Edited: I meant to post this in the Firefly thread but somehow managed to start a new one and can't move it to the appropriate place. Mr. DR can you help? *sigh* This is why I lurk...

Edited February 20, 2006 by kat6185

bookluvingbabe · February 25, 2006

A long sucky week back at work after vacation, a car-free Friday evening, Opentable reporting a 6:15 opening for dinner at Firefly: the recipe for a relaxing start to the weekend.

We actually tried new things last night instead of relying on the same old, same old.

I started with the beet and goat cheese salad. Next time I ask for a lot less of the rye crumbs. Aside from that it was terrific.

Mr. BLB had the duck breast salad. It's huge! Almost too big to be a starter. And damn tasty.

For entrees, I had the pork chop and he had the spaghetti and venison meatballs. Both were terrific and we had enough leftover for breakfast later this morning.

No room for dessert!

Great service as always.

Jennifer

CrescentFresh · March 26, 2006

Look for Derek's Chamomile Julep recipe in today's WashPost. Swanky.

ustreetguy · March 31, 2006

Want a great and delicious way to spend an upcoming warm evening or maybe a quick lunchtime snack? Order Firefly's cheese plate and wash it down with their refreshing Cucumber Collins (or in my case a couple of them). Part of their new cocktail menu, the Cucumber Collins combines Hendricks Gin, fresh squeezed cucumber juice, simple syrup and a splash of tonic. It's garnished with a slice of cucumber and a sprig(?) of lemongrass and looks as good as it tastes.

Heather · March 31, 2006

Part of their new cocktail menu, the Cucumber Collins combines Hendricks Gin, fresh squeezed cucumber juice, simple syrup and a splash of tonic. It's garnished with a slice of cucumber and a sprig(?) of lemongrass and looks as good as it tastes.

What time do they open on Sunday?

deangold · April 7, 2006

Finally made it to Firefly. Kay and I had a light meal after attending a photo show. I loved the feel and the decor. We sat at one of the low tables in the lounge which made eating a bit of a challenge as it was quite wobbly.

We had the cured duck breast with dried cranberries (I think) candied pecans and arugula which was pretty darned good. The duck seemed to be more roasted and chilled than cured but the flavor and texture were nice. The beet salad was also very good, with my quibble being too much goat cheese. The crimeni mushroom bruschetta was very 60's retro (a rif on beef stroganoff to my mind) which, while well made, did not send me. The mac & cheese was good but I would have liked a more cheddary bite to it.

Derek came out after we were done and forced us to consume a bourbon or two and a canadien rye along with a creme brulee. All in all a nice short stop. I can see why people like to HH there.

$64 for the food and a couple of cocktails. The wine by the glass list was a bit of a dissapointment but the list had a lot of things I would gladly drink. The markups were around 2.5 or so. Service was great if a little on the enthusiastic side from our server.

derekmbrown · April 10, 2006

After nearly two years of standing beside the large faux tree that graces the entrance of Firefly, I am saying goodbye.

I will truly miss the excellent staff at Firefly, especially Chef John Wabeck. Firefly's success is due directly to him. I have learned a great deal during my stint, most notably in the world of wine. John has been instrumental in nudging me toward the Master Sommelier Diploma, of which I am currently a Certified Sommelier, through the Court of Master Sommeliers. His mentorship has been invaluable to me.

My new position is restaurant manager and sommelier at Agraria, opening on the harbor this spring. My new bosses are farmers--specifically, the North Dakota Farmers Union--and, like my previous bosses, they know a few things about good food. I will concentrate on the wine and beverage program (yeah, expect incredible cocktails). Not that I don't enjoy other restaurant tasks, but my passion in restaurants is and will always be poured from a shaker or bottle.

I will be at Firefly through April 27, 2006 and will start at Agraria shortly thereafter. For Agraria's opening date, watch the Agraria thread. Thank you all for being a part of my Firefly experience and I look forward to joining you at Firefly for a drink.

Once again, thank you John, Firefly and all the Rockwellian Tree Huggers.

Yours in Service,

Derek M. Brown

Barbara · April 10, 2006

After nearly two years of standing beside the large faux tree that graces the entrance of Firefly, I am saying goodbye.
I will truly miss the excellent staff at Firefly, especially Chef John Wabeck. Firefly's success is due directly to him. I have learned a great deal during my stint, most notably in the world of wine. John has been instrumental in nudging me toward the Master Sommelier Diploma, of which I am currently a Certified Sommelier, through the Court of Master Sommeliers. His mentorship has been invaluable to me.

My new position is restaurant manager and sommelier at Agraria, opening on the harbor this spring. My new bosses are farmers--specifically, the North Dakota Farmers Union--and, like my previous bosses, they know a few things about good food. I will concentrate on the wine and beverage program (yeah, expect incredible cocktails). Not that I don't enjoy other restaurant tasks, but my passion in restaurants is and will always be poured from a shaker or bottle.

I will be at Firefly through April 27, 2006 and will start at Agraria shortly thereafter. For Agraria's opening date, watch the Agraria thread. Thank you all for being a part of my Firefly experience and I look forward to joining you at Firefly for a drink.

Once again, thank you John, Firefly and all the Rockwellian Tree Huggers.

Yours in Service,

Derek M. Brown

I'm sure I speak for all of us "tree huggers" when I say we will miss you at Firefly. However, this new venture sounds awfully exciting and getting you involved can't help but ramp up the chances of success rather considerably.

Best of luck to you. I'm sure many of us are anxious to check out the new joint.

Jacques Gastreaux · April 10, 2006

Derek:

Congratulations on your new position. But, we will miss you at Firefly. Your's will be large shoes to fill.

jparrott · April 10, 2006

Congratulations, Derek, and thanks for the update on Agraria.

ustreetguy · April 10, 2006

You will be sorely missed at Firefly, but I expect great things out of you at Agraria! I can't wait to see what you and Paul come up with!

Walrus · April 10, 2006

This makes me feel even more fortunate to have had our lovely experience at Firefly last Friday. After spending 45 minutes in traffic to travel a mere three (3!!!) blocks, we had to give up on our Corduroy plans and instead visited Firefly. We realized immediately that it had been too long since we had been to this, one of our favorite restaurants, and one that has special memories for us both. We both had more than a sufficiency of fabulous food. I started with the rutabega soup. Yum -- rich but with plenty of rooty, rutabeggy flavor to keep you satisfied. We also split a cone of frites -- I said at the time, and I still maintain, that these were the best version we've had there since the early days. Not that the fries in the interim were bad...just that these were BETTER! Crispy, not greasy, with parmesan crumbles. Yum. Tripewriter celebrated his birthday with the fried oysters -- one of his favorites. Then he went onto order the spaghetting meatballs -- wow. I couldn't stop stealing the sauce by big spoonfuls from his plate. I loved -- LOVED -- it.

Derek was the consummate host -- friendly and pleasant without being intrusive, and it was nice to chat with Chef W. at the end of our extravaganza as well.

Derek, we wish you well -- thanks for your hospitality!

Meaghan · April 10, 2006

After nearly two years of standing beside the large faux tree that graces the entrance of Firefly, I am saying goodbye.
I will truly miss the excellent staff at Firefly, especially Chef John Wabeck. Firefly's success is due directly to him. I have learned a great deal during my stint, most notably in the world of wine. John has been instrumental in nudging me toward the Master Sommelier Diploma, of which I am currently a Certified Sommelier, through the Court of Master Sommeliers. His mentorship has been invaluable to me.

My new position is restaurant manager and sommelier at Agraria, opening on the harbor this spring. My new bosses are farmers--specifically, the North Dakota Farmers Union--and, like my previous bosses, they know a few things about good food. I will concentrate on the wine and beverage program (yeah, expect incredible cocktails). Not that I don't enjoy other restaurant tasks, but my passion in restaurants is and will always be poured from a shaker or bottle.

I will be at Firefly through April 27, 2006 and will start at Agraria shortly thereafter. For Agraria's opening date, watch the Agraria thread. Thank you all for being a part of my Firefly experience and I look forward to joining you at Firefly for a drink.

Once again, thank you John, Firefly and all the Rockwellian Tree Huggers.

Yours in Service,

Derek M. Brown

You keep moving closer to the Key Bridge, buddy.

First Rocky's (sigh), where I first met you and Krishna and quickly realized that you two are the nicest guys around.

Then Palena (let's just say I don't dislike that place) then Firefly (remember the Codmopolitian garnished with the cod-piece-shaped piece of cod?), now the Harbor (stay away from those Tony & Joe's fools). I will be sure to see you more often. I have no idea how Kimpton will replace you, but everyone has a time to move on. I wish you all the luck.

Jacques Gastreaux · April 13, 2006

Several of us met for a special dinner at Firefly last night. The menu is attached. Thank you chefs Wabeck and Slipp, sommelier Brown and Capt. Beshear for such a wonderful evening. I'm sure pictures and descriptions from the others will follow.

Bonus points to those who can discern the origin of the name for the Aperitif No. 43.

Al Dente · April 13, 2006

Several of us met for a special dinner at Firefly last night. The menu is attached. Thank you chefs Wabeck and Slipp, sommelier Brown and Capt. Beshear for such a wonderful evening. I'm sure pictures and descriptions from the others will follow.
Bonus points to those who can discern the origin of the name for the Aperitif No. 43.

What an honor to have a drink named after your member... number!

crackers · April 13, 2006

I would also like to add my thanks to JG's, for Chefs Wabeck and Slipp (coming out of retirement), and cocktail impresario Derek "the Dreamy" Brown's delightful tasting dinner.

The back room at Firefly, which seats about 16 guests, is an ideal location for a small private dinner - quiet, comfortably appointed, close to the kitchen and bar, and still feeling like part of the restaurant.

As one can see from the menu that JG posted, with the exception of the outrageously addictive fried oysters, and the cheese course (a last minute addition to our dinner) we were presented with items not on the regular menu. This allowed for a great deal of creativity for the Chefs and Derek, and surprises throughout the evening for all of us, which included many who had not been to Firefly before. All the courses would be welcome additions to the regular Firefly menu - and in particular, the aperitifs, the chili-roasted quail, and the grilled lamb loin with raclette potato gratin were among my favorites.

I am not a licorice fan, but Aperitif No. 43 (named in honor of JG's dr.com membership number) may convert me - it had pale-yellow licorice liquor cut with lemon juice and lemon zest, and a sliver of fresh tarragon. It paired well with a snack of tuna tartare, jalapeí±o and (I think) caviar on a small nacho chip. The second aperitif was a Campari and vermouth "Americano redux" that I enjoyed with the sweet fried oyster, and the third was a "Patty's Margarita" - a sweet mix of tequila, rhubarb-strawberry puree and lime juice with a sage leaf floating on top. A triple tasting whammy.

I also particularly enjoyed the chili-roasted quail. Before trying this, my favorite quail dish was served at The Narrows on Kent Island - a bbq quail with polenta, blackberries and balsamic glaze. Last night's creation went far beyond - aromatic chili crisping the juicy quail quarters, toasted pinoli, sweet sultanas, peppery arugula, and quinoa to absorb the juices (mine paired with a zinfandel, but the others pairing with a syrah).

And the lamb loin, grilled just on the near side of rare, was perfectly complemented with fresh new peas, oyster mushrooms (and oyster mushroom puree), and a pungent potato gratin made with raclette (paired with Merlot, Vergenoegd, Stellenbocsch '01).

Here are some additional photos:

Chilled cucumber-yogurt soup with preserved salmon belly and salmon roe

Seared scallop with grilled eggplant and curried eggplant emulsion

Cheese

Salty chocolate beignets

Chai/Tabacco panna cotta, Dalmore cream and vintage Venezuelan chocolate

crackers · April 13, 2006

One more:

Camille-Beau · April 14, 2006

Everything was truly delicious. Thanks to chefs Wabeck (nice meeting you at Taste of the Nation the previous night!) and Slipp for trying out such wonderful dishes on the group. As everyone can see from the excellent photos (as always, Crackers!), each dish was unique and beautiful as well as full of flavor. Loved it all but the QUAIL was particularly amazing with its meatiness and that underlying kick from the chilis.

Thanks Jacques for setting this up!

Michael Landrum · April 14, 2006

and surprises throughout the evening for all of us

Finding myself entirely too sober to continue the drive home yesterday afternoon, I stopped off at Firefly for a measured dose of soul-sustaining serum, enough to enable an attempt at the already swerving bridge--oh how I long for the days when I too lived on Connecticut Avenue and I and my low-borne ills could disport freely with my high-born chums. Rather than being able to enjoy my several spirit-emboldeners in glum silence, I found the 3 o'clock in the afternoon Firefly, usually in the furtive hush of cheap hotel affairs, instead a whirlwind of verve, moxy and entirely unwelcome energy (there was even some vim)--all in preparation for this dinner of unheard-of deliciousnesses and indulgences.

I too attempted to include my own surprise geule-teaser on this menu of surprises--a crustini of some sort, but was roundly denied participation and rightly drubbed into departure, only the lingering traces of my Hi-Karate giving any hint at all of my previous presence.

goldenticket · April 14, 2006

Crackers has done a wonderful job describing the meal and, in this case, a picture is worth 1,000 words. I loved the soup - it was fresh and clean and rich. The preserved salmon belly was hidden at the bottom of the cup - I can't describe it - perfect texture and flavor. The salmon roe added a nice bit of salinity in contrast to the flavor of the cucumber.

Aperitif No. 43 was an amazingly tasty concoction that I hope to enjoy again (in larger quantities <_< ) and the strawberry-rhubarb margarita was sweet and fresh (and an interesting contrast to the strawberry-rhubarb daquiri I had tried the night before at TOTN).

Thanks to the Chefs for their delicious creativity, Derek for being the gracious host, and to all the others who made the meal truly enjoyable!

Jacques Gastreaux · April 20, 2006

FYI:

Happy Arbor Day!
We'd like to start by enticing you with Firefly's Arbor Day Celebration. April 27th through the 29th we're featuring a happy hour from 4:30 to 7:30 pm with specially priced appetizers and drinks. Appetizers include your favorites:

Truffle twigs $4.5
Fries tossed in truffle oil and parmesan with chives

Crispy bark oysters $7.5
Fried oysters with a chipotle remoulade

And more! We're also serving specialty cocktails and $5 Woodford Reserve Bourbon. There's no better way to celebrate a day for trees than under ours.

mdt · April 20, 2006

FYI:

I was wondering how long it was going to take you to post this!

Between that and the gin craze staring in May it looks like fun time at Firefly.

DLB · April 20, 2006

I have been trying to set up a dinner for 10 people at Firefly in May, and no one has returned my calls in two days after calling them twice. This is bad business, as far as I am concerned, and not a very good first impression. I guess they not want my business. Does anyone have any other suggestions for a group of this size on a Sunday night. Thanks

Hoofhearted · April 20, 2006

John and Derek there is a guy calling you for a reservation for 10 people, I have a feeling it is too late at this point. I would just say I am terribly sorry we are all booked that night, and that night oh and that night to.

Jacques Gastreaux · April 20, 2006

I have been trying to set up a dinner for 10 people at Firefly in May, and no one has returned my calls in two days after calling them twice. This is bad business, as far as I am concerned, and not a very good first impression. I guess they not want my business. Does anyone have any other suggestions for a group of this size on a Sunday night. Thanks

I suggest that you give Rosa Mexicana a call

ustreetguy · April 30, 2006

About half of the current menu is supposed to be changing sometime in the following week.

New Starters:

- Chilled asparagus soup with tarragon creme fraiche $8.50

- Three little tastes from the garden $9

- Housemade duck rillettes with chipotle toast and cornichons $8.50

- Portobello schnitzel with lentils and mustard vinaigrette $9

New Mains:

- Roasted breast of guinea hen with ginered grits, bok choy and shiitake mushrooms $25

- Roasted Alaskan halibut with morel-potato hash and port wine reduction $26

- Porterhouse of pork for two with twice baked, pork cheek stuffed Yukon potatoes, haricots verts and dried Mission figs $48

- Creamy saffron risotto with English peas, fava beans and marscapone cheese $18 (with smoked bacon add $4)

- Grilled lamb minute steak with Raclette potato gratin and caramelized fennel $22

Don't worry - the fried oysters are still there.

DonRocks · April 30, 2006

New Mains: $25 $26 for two $48 $22 (without smoked bacon subtract $4) $22

Damn! How much did you guys have to pay Derek to leave?

Chris W · May 2, 2006

The oysters are out of this world but more importantly the Cucumber Collins is right now easily my favorite drink in the city!

Jacques Gastreaux · May 5, 2006

The porterhouse of pork for "deux" made its debut last night and it is damn good. It is perfectly seasoned and pan seared with a nice crust. They actually bring the thing out in the pan they cook it in and show it too you before they take it back and carve it up for you. They then bring you a plate of food that make you say "wow" when they sit it down in front of you. It's a monster. The twice cooked Yukon potatoes stuffed with braised pork cheeks are wonderful. The potato part of the stuffing is not mearly mashed potatoes pipped into the jacket of the potato, there actually are little lumps in there indicating hand preparation, just they way I like it. The mission figs are a nice addition, differernt from the apples you would expect on something like this. Paired with a nice Crozes-Hermitage.

Here is a picture (somewhat blurry, sorry):

slarochelle · May 5, 2006

About half of the current menu is supposed to be changing sometime in the following week.

New Starters:
- Chilled asparagus soup with tarragon creme fraiche $8.50

New Mains:
- Creamy saffron risotto with English peas, fava beans and marscapone cheese $18 (with smoked bacon add $4)

Would anyone know if these menu items are vegetarian(*)? The last time I was there (early last summer) one or two of the soups were vegetarian, so there is hope for the soup and risotto.

If so, I'll be making reservations ASAP

(in this case "vegetarian" would include no beef or chicken broth, which are likely to be the offenders in these dishes.)

DonRocks · May 12, 2006

Pussy

dcfoodie · May 12, 2006

Just for that, I might need to go to Firefly really soon.

derekmbrown · May 14, 2006

Even MR on the front issue of Gourmet magazine can't top this coup. Congrats JW on Cat Fancy.

Pussy

brendanc · May 15, 2006

Even MR on the front issue of Gourmet magazine can't top this coup. Congrats JW on Cat Fancy.

now someone has to pay their pr person.... and here I thought he was holding out for modern bride

John Wabeck · May 15, 2006

I thought it was going to be much, much more. Best day of my life my ass.

Jacques Gastreaux · May 22, 2006

Friday's happy hour at FF was well attended by the usual suspects. Thanks to Chef Wabeck for selecting some nice wines for the event. A Spanish white of some sort (I didn't get to see the label so I have no idea exactley what it was). Floral and crisp, just right to relax for the weekend opener. The mourvedre was good as well (again, I didn't see the label). I ordered up some duck rillets which are the perfect thing to snack on while enjoying the wine. A clear glass crock of the rillets are accompanied by cornichon and toast. It only comes with enough toast to last about a quarter of the rillets, but just ask and they will bring you some sliced bread that will take care of the rest. One order was enough for the half dozen or so people sitting down at my end of the table to have a couple of bites.

John Wabeck · May 22, 2006

Friday's happy hour at FF was well attended by the usual suspects. Thanks to Chef Wabeck for selecting some nice wines for the event. A Spanish white of some sort (I didn't get to see the label so I have no idea exactley what it was). Floral and crisp, just right to relax for the weekend opener. The mourvedre was good as well (again, I didn't see the label). I ordered up some duck rillets which are the perfect thing to snack on while enjoying the wine. A clear glass crock of the rillets are accompanied by cornichon and toast. It only comes with enough toast to last about a quarter of the rillets, but just ask and they will bring you some sliced bread that will take care of the rest. One order was enough for the half dozen or so people sitting down at my end of the table to have a couple of bites.

Gascogne (French white, grenache blanc I think, some ugni blanc and Colombard as well).

Jade Mt. Mouvedre.

Sorry I couldn't welcome youse, but when Moms gets married you have to show up.

Jacques Gastreaux · May 22, 2006

I don't know where I got the idea it was Spanish. I don't think Liz was aware that Basheer had put a bottle of the Gascogne white to chill for us and was telling us about some other Spanish white that you had. I just got confused because when I saw your reference to Gascogne, I recalled that it was French, not Spanish. Either way, it was good juice.

John Wabeck · May 22, 2006

I don't know where I got the idea it was Spanish. I don't think Liz was aware that Basheer had put a bottle of the Gascogne white to chill for us and was telling us about some other Spanish white that you had. I just got confused because when I saw your reference to Gascogne, I recalled that it was French, not Spanish. Either way, it was good juice.

Or maybe they switched it out. Knowing youse were coming, I picked some good stuff.

Jacques Gastreaux · May 22, 2006

Or maybe they switched it out. Knowing youse were coming, I picked some good stuff.

No, it was the Gascogne white. When I got there, it had not been chilled, so I chilled with a glass of the Mourvedre while it chilled.

JPW · May 22, 2006

I ordered up some duck rillets which are the perfect thing to snack on while enjoying the wine.

This is, indeed, very true.

jparrott · May 22, 2006

There was also a dry PX?

John Wabeck · May 22, 2006

There was also a dry PX?

Yeah there was one in the house...did it make an appearance? That wine is bad-ass.

New Foodie · May 25, 2006

We went to Firelfy last night to celebrate a friend's birthday and although we were all excited to try it (none of us had been before) we all left a bit disappointed. Our food was actually decent, but by the time we walked out all we could talk about was the horrible service. Our dinner took almost exactly 2.5 hours.

We ordered no appetizers or desserts, so that's two and a half hours for entrees. I think the waitress came back maybe once to check in on us as we were eating, and that was pretty much just to try to sell us another bottle of wine (even though most people still had wine in their glasses). After she dropped off the dessert menus we didn't see her for probably 15 minutes and then we had to ask two different people to find her to get our check. After getting the bill it was another 10 minutes or so before she came back to retrieve it.

I lamented to my friends that we could have gone to Ray's and had soup, steak and key lime pie and been out the door in 50 minutes

I did enjoy my risotto with peas and fava beans and the roast chicken, steak frites, salmon and lamb all seemed to go over well, but when dining at a place with entrees running about $20 minimum, one tends to expect a little better service. I wouldn't be opposed to going back, but I probably won't be running there any time soon.

Jacques Gastreaux · May 25, 2006

Firefly is having a June rose festival:

ROSÉ FESTIVAL IV - ALL GROWN UP

Rosé of Zweigelt, Tegernseerhof, "Durnsteiner,"

Wachau, Austria, 2005 $24

Pale orange in color with hazelnuts, tart cherries, Crenshaw melon and a good shake of minerality on the nose. On the palate, tarragon and sage perfume the crisp flavors of raspberries, cranberries, watermelon and lime zest. Zweigelt? Austria? Who knew?

Rioja Rosé, Muga, Spain, 2005 $22

Striking Barbie doll pink gets your attention, only to draw you in further with aromas of rhubarb, marzipan, strawberries and Epoisses (think strong smelling cheese). Exotic flavors of blood orange, yuzu and rose petals mingle with pomegranates and cream to provide a mouthful of goodness. Garnacha, Viura and Tempranillo make up this fine example from one of Rioja's best producers

Solo Rosa, (Sangiovese/Merlot), California, 2004 $29

Copper/burnt sienna colors. Bouquet of herbs, green peppers, fennel, orange blossom and wet stones. Ripe currants, smoke, peanut brittle, wild strawberries, cranberries and Earl Grey tea flavors are in abundance in this striking rosé.

Rosé of Cabernet Sauvignon, Vinum, Napa, California, 2005 $7/23

Shades of neon rose petal (like Don Johnson's jackets). Scents of baking spices, strawberry pop tart, currant jelly and grenadine are blended with hints of watermelon rind, lead pencil, candied sage and black cherries on the palate. More serious than you think at first taste, from the blokes at Vinum who can't seem to play anything straight.

Rosé, Argiolas Serra Lori, Isola dei Nuraghi, Sardignia, Italy, 2005 $26

Hues of vibrant ruby and pink. Candied apple, cherry, tangerine and lemon verbena aromas. On the palate, blood orange flan, Dr. Pepper, parmesan cheese and quince make up this not-so-run-of-the-mill effort. Cannanou, Monica, Bovale Sarlo and Carignagno co-star in this summer blockbuster.

Rosé, Cotes de Provence, Les Domaniers, France, 2004 $39

Classic smoked salmon in color. Basil, lavender and peppered melon aromas with yellow delicious apples, peaches and white cherries on the palate. One of the benchmark rosé producing areas. Serious, serious wine here.

Rosé, Vina Albijeres, Vina de tierra de Castilla, Spain, 2005 $19

Light purple. Sweet basil, black pepper, pomegranate and black grapes on the nose. Tart cherry, cream, blueberry, blackberry and Canadian bacon flavors (sounds like Syrah 'cause it is) explode on the palate. Lush and eminently drinkable.

Rosé, Turkey Flats Vineyards, Barossa Valley, Australia, 2005 $38

Magenta and cranberry nectar tinted. Whiffs of white peach, cassis, and Jolly Ranchers are joined by dense berry flavors, all lightened by a touch of lemon zest. This juicy blush is comprised of Grenache, Shiraz, Cabernet Sauvignon and Dolcetto.

Meaghan · June 2, 2006

Firefly is having a June rose festival:

Is this today?

John Wabeck · June 2, 2006

Is this today?

No. Next week.

zoramargolis · June 3, 2006

Rosé, Turkey Flats Vineyards, Barossa Valley, Australia, 2005 $38

Magenta and cranberry nectar tinted. Whiffs of white peach, cassis, and Jolly Ranchers are joined by dense berry flavors, all lightened by a touch of lemon zest. This juicy blush is comprised of Grenache, Shiraz, Cabernet Sauvignon and Dolcetto.

In case anyone is interested in this wine, it is available at Costco for around $12 a bottle. It has become my house rosé since it was released.

John Wabeck · June 3, 2006

In case anyone is interested in this wine, it is available at Costco for around $12 a bottle. It has become my house rosé since it was released.

I pay a good bit more than that wholesale. Great, thanks Costco.

Michael Landrum · June 3, 2006

I pay a good bit more than that wholesale. Great, thanks Costco.

I hear the kitty food is quite cheap at Costco.

zoramargolis · June 3, 2006

I hear the kitty food is quite cheap at Costco.

So are paper towels, AA batteries, computer printer ink and laundry detergent. And your point is?

Al Dente · June 3, 2006

So are paper towels, AA batteries, computer printer ink and laundry detergent. And your point is?

I think chef L was making a reference to chef W's mention in some feline publication.

Hoofhearted · June 3, 2006

So are paper towels, AA batteries, computer printer ink and laundry detergent. And your point is?

Wow what a Tone!

zoramargolis · June 4, 2006

I think chef L was making a reference to chef W's mention in some feline publication.

Ah, cats as cats can... now I understand. As usual, I am out of the loop on the inner circle references. Thanks for cluing me in.

JLK · June 5, 2006

There's a link upthread so I don't know how inner circle it is. Definitely worth a click.

Ah, cats as cats can... now I understand. As usual, I am out of the loop on the inner circle references. Thanks for cluing me in.

DanCole42 · June 18, 2006

My fiancee took me on a date to Firefly last night. I had none of the service problems that plagued New Foodie, and we both left feeling satisfied.

I tried their Little Italy cocktail - for some reason it really DID remind me of my time in Italy.

I started with the duck rillettes (which I found suprisingly bland!) and she had their chicken noodle soup (which I found surprisingly flavorful!).

Somehow we ended up ordering ourselves a potato overload. In addition to our two appetizers, we also got some of their parmesan truffle frites, which were DEFINETELY the highlight of the evening. I'm going to try recreating them using some truffle salt from Cheesetique. Then our entrees came with sides of MORE frites and some lyonaisse potatoes, but for some reason we ALSO ended up ordering an additional side of lyonaisse. I'm feeling very starchy this morning.

I got the lamb. I thought it was some of the best fennel I've ever had - usually I don't care for it because I hate licorice, but the power of it was very well controlled.

The future Mrs. Cole got the steak. The meat itself was good, but nothing special, but the sauce and compound butter were fantastic and went beautifully together. The steak, however, was not nearly as good as the frites themselves dipped in said sauce and butter.

For dessert we shared a coffee and cream float. It was suitably refreshing given how full of Irish dirt candy we were.

That's another of DC's good restaurants to check off my list. Next up... Citronelle.

But first, a stop into Ray's during the week.

Laura24601 · June 30, 2006

Dear Jesus,

Thank you for the steak frites at Firefly. And for Albarino. And for Alyx, a very patient server with a good sense of humor.

Love,

Laura

DanCole42 · June 30, 2006

Dear Jesus,
Thank you for the steak frites at Firefly. And for Albarino. And for Alyx, a very patient server with a good sense of humor.

Love,

Laura

Laura - they're damn good, aren't they? :unsure:

If you want to try duplicating them (or at least the flavors) at home, trying picking up some truffle salt from Cheesetique in Del Ray, along with some parmagiano reggiano. Then cook up your favorite french fries and toss. If you lack a deep fryr, a potato cutter, or the patience to cut fries by hand, you can just use roasted potatoes.

OR, if you want to get creative, go to McDonald's and ask for some french fries with no salt. This is a little trick a former employee taught me. Because you ask for no salt, they HAVE to make you a fresh batch. That way you know you're getting them right out of the deep fryer instead of from under the heat lamp (plus you'll be adding the truffle salt anyway, so you don't want them TOO salty). Toss them with the truffle salt and parmesan, and enjoy.

FunnyJohn · July 15, 2006

Dined at Firefly last evening and caught the unveiling of their new menu. I had the roasted duck with peaches and plums, orange vinaigrette on a bed of chard. (Menu says duck breast but my piece was a leg quarter.) Scrumptuous with the sweetness of the sauteed fruit slices melding with the fatty juicyness of the perfectly medium rare duck. Had the heirloom tomatoes (first of the season locals) with red onion vinaigrette and slivers of asiago cheese as a starter.

Having become recently svelte due to limitations on my gustatory habits from a broken ankle, I did not manage to try anything else amongst the new offerings. They include: as starters -- classic gazpacho, corn chowder with smoked bacon and poblano chiles, salmon gravlax with lemon oil and salmon roe/preserved salmon belly with green papaya salad; as mains -- roasted Phoenix Farms half-chicken with tomato bread salad and parsley puree, BBQ salmon with spicy corn salsa, polenta and spiked watermelon, and seared halibut with black-eyed peas spicy sausage and gumbo emulsion. The estimable Chef Wabeck still rocks!

Jacques Gastreaux · July 15, 2006

Having become recently svelte due to limitations on my gustatory habits from a broken ankle, I did not manage to try anything else amongst the new offerings.

FunnyJohn:

Glad to see you're back on your feet. It's been a while, we missed ya. Great post.

Firefly, South Dupont Circle - Chef Lindsay Autry Replaces Todd Wiss

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