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

[JPW]

FunnyJohn:

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

Ditto. Good to hear from you, man. Thought you had gone on deep cover.

[basheer]

Hey all,

Just an FYI about Saturday nights in the bar/lounge at Firefly. All bottles will be available at half-price!

Reds, whites, affordable and expensive are all available, so bring your friends and let the wine flow. We are doing this until Labor Day so come by while the good stuff is still here!

Hope to see you all soon,

[blakegwinn]

Hey all,

Just an FYI about Saturday nights in the bar/lounge at Firefly. All bottles will be available at half-price!

Reds, whites, affordable and expensive are all available, so bring your friends and let the wine flow. We are doing this until Labor Day so come by while the good stuff is still here!

Hope to see you all soon,

Well well look what the cat dragged in... How did last night work out for you? I think bar sales from 10:30 to close were probably about 50-60 percent former or current employees. I might have to come by for some wine on Saturday. My boy just got back into the country from Iraq so I am at his mercy this weekend. But I will plant the Firefly seed on Saturday and see if it takes.

[Jacques Gastreaux]

Hey all,

Just an FYI about Saturday nights in the bar/lounge at Firefly. All bottles will be available at half-price!

Reds, whites, affordable and expensive are all available, so bring your friends and let the wine flow. We are doing this until Labor Day so come by while the good stuff is still here!

Hope to see you all soon,

Weeellll. Welcome to DR.com Basheer.

[silentbob]

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.

I had lunch here about a month ago and didn't like the steak, mostly because it was served at a lukewarm temperature at best. Definitely not cold and "send back"-worthy but it put a slight damper on our meal. At least it was perfectly medium-rare. The frites were excellent and probably would've been better if I had thought of dipping them into the sauce/butter. And I agree that the chicken soup was a pleasant surprise, unlike anything I've had before (visually and otherwise).

Hopefully the lamb shoulder will make its return in the fall. Can't wait to have some of that again.

[demandalicious]

I just unwound at the wined down happy hour and all I can say is 'shame on me' for not checking it out sooner! Those truffled fries have the potential to cause some serious problems in the department of girlish figure maintainence, though. Naughty, but totally worth it.

[mdt]

This is the time of year when ingredients make things come alive. The corn chowder is spectacular and even I enjoyed* the taste of gazpacho that I tried.

*I am not a fan of cold soups.

[Jacques Gastreaux]

Congratulations to Chef John Wabeck on his recent achievement.

[DonRocks]

Congrats to the chef as well.

What was the achievement? If it was about his fries, I TOTALLY called that.

John just passed the second level of the Master Sommelier exam, joining Kathy Morgan and Michael Flynn as the only area professionals who have done so (I think). Next stop: level three - there are only 124 people in the world who have passed level three and can be officially called a Master Sommelier.

We're proud of you John!

[Jacques Gastreaux]

John just passed the second level of the Master Sommelier exam, joining Kathy Morgan and Michael Flynn as the only area professionals who have done so (I think). Next stop: level three - there are only 124 people in the world who have passed level three and can be officially called a Master Sommelier.

We're proud of you John!

And, as I understand it, Chef Wabeck is only the 3rd person in the DC area to reach the level he recently attained. He is in a rarified atmosphere indeed; hopefully he will reach a level where the air is even thinner.

[Jacques Gastreaux]

Earlier in the week, I stopped by FF on my way home from work for a bit of the wined down happy hour. I was chatting with Chef Wabeck and he said "I gotta go cut salmon." I asked him how he was preparing the salmon and he said it incldued scotch bonnet peppers. I said to my self "h'mmm" I'll give it a try.

The seared salmon came on a bed of polenta and was smothered with a fresh sweet corn relish and garnished with a slice of watermelon that had been treated with some sort of sweetner which seemed to intensify the summer flavor.. Well, the salmon was perfectly cooked and the relish had a bit of scotch bonnet here and there. The sweetness of the watermelon contrasted very well with the sting of the scotch bonnets.

If you are tired of the restaurant week crowds, head over to FF (not doing RW); Wabeck is doing some great things with the summer produce.

[DonRocks]

I was chatting with Chef Wabeck and he said "I gotta go cut salmon."

This is a well-known phrase among wine tasters for evaluating a flight of rosés. Did he head into the kitchen or go back into his office?

[CrescentFresh]

The seared salmon came on a bed of polenta and was smothered with a fresh sweet corn relish and garnished with a slice of watermelon that had been treated with some sort of sweetner which seemed to intensify the summer flavor.. Well, the salmon was perfectly cooked and the relish had a bit of scotch bonnet here and there. The sweetness of the watermelon contrasted very well with the sting of the scotch bonnets.

Y'know....reading this....I don't even think I'm going to ask for a menu. Just bring me the salmon.

[mdt]

Y'know....reading this....I don't even think I'm going to ask for a menu. Just bring me the salmon.

It is damn good!

[youngfood]

Just an FYI about Saturday nights in the bar/lounge at Firefly. All bottles will be available at half-price!

Reds, whites, affordable and expensive are all available, so bring your friends and let the wine flow. We are doing this until Labor Day so come by while the good stuff is still here!

For a nice list and a nice atmosphere this was a great deal, though we were really disappointed that flooding closed the kitchen last night before we were able to order any food to accompany our bottle.

Still more disappointing was heading to Hank's to find out that they too had " techinical difficulties" with their kitchen and were not serving food that evening. So, what happened in South Dupont last night?

[Jacques Gastreaux]

Wow, I stopped by for a glass of wine after work this evening only to find the place closed for "annual renovation." Even though the note on the door said they would reopen on Wednesday, judging from the looks of the place, it might be a little bit longer.

[Jacques Gastreaux]

Chef Waback tells me that FF will be open at 6 this evening.

[demandalicious]

Are there any new standout dishes on the FF menu that I should look out for? I'm heading over tonight for a little wine-n-dine-whathaveyou.

[xcanuck]

Any word on acceptable dress for the bar/lounge at Firefly? We're going to head over there later tonight for a cocktail and some of the truffled frites

[Heather]

Any word on acceptable dress for the bar/lounge at Firefly? We're going to head over there later tonight for a cocktail and some of the truffled frites

I have been there in jeans - but "nice" jeans with a sweater & loafers.

[Waitman]

Any word on acceptable dress for the bar/lounge at Firefly? We're going to head over there later tonight for a cocktail and some of the truffled frites

Dress to impress the babes behind the bar.

Can't hurt.

[sunshine]

Are there any new standout dishes on the FF menu that I should look out for?

I was there recently and had the mahi mahi (they ran out of wahoo) with black-eyed peas, andouille sausage and gumbo emulsion. Very good, though the mahi mahi was a bit salty. The steak frites are always a good choice. The tomato-bread salad is tasty (and a good deal for $4 as a side). The bbq salmon with corn, polenta and watermelon looked interesting. (After reading other posts, perhaps I should've chosen it.) My favorite appetizer: the fried oysters with chipotle tartar sauce. I've had these before, and this nite the batter wasn't as light, and the oysters weren't as plump and juicy. They were over-fried. Not that it wasn't good, (because deep-fried crunchiness is never bad in my book), but they just tasted different this time. Had a simple dessert of roasted peaches with basil and vanilla ice cream. Never would have thought to put basil and peaches together, but it worked. A nice 'taste of summer' treat. I always have a nice meal when I go to Firefly. The bar scene dominates, the dining space is small and tight, and the noise level is high, but the food and service has always been good when I've visited.

[Meaghan]

Never would have thought to put basil and peaches together, but it worked. A nice 'taste of summer' treat.

White peaches or yellow? Buck's (had/has) a yummy delightful version, as well.

[xcanuck]

Thanks to everyone offering fashion advice. I dressed to impress the bevy of lovely ladies in the lounge area but I think having my wife on my arm scared them off. Or maybe it was just me.

We ordered a bottle of the house shiraz and shared the salmon gravalax/belly appetizer, the risotto with smoked bacon and tomatoes, and the truffled frites. All were very tasty, though the "bacon" was more like large (huge) hunks of ham. I guess I was thinking more along the lines of crispy bacon. The flavour of the bacon/ham didn't really work it's way into the risotto. Service was very nice and cordial. We'll be back to take on the steak frites.

[sunshine]

White peaches or yellow? Buck's (had/has) a yummy delightful version, as well.

Looked and tasted like both.

[Jacques Gastreaux]

Chef Wabeck is planning his new fall menu. Following is a draft. Everything, including format, prices and items, are subject to change.

Charcuterie etc.

Jamon serrano 9.

Housemade pork rillettes 8.

Quick cured duck breast with roasted apples 8.

Assorted salumi 9.

Prosciutto di Parma 9.

Housemade country pate 8.

House marinated olives, radishes and hard cooked eggs 5.

Cured salmon gravlax with roasted lemons and fennel 9.

Salads/Soups

Firefly salad: haricot verts, avocado, watercess and blue cheese 8.

Arugula with lemon parmesan dressing, crisp speck ham 10.

Bibb lettuce with walnut vinaigrette, scallions and endives 9.

Field greens with champagne vinaigrette and goat cheese 8.

Soup(s) du jour 8.

Small Plates

Red wine braised/grilled octopus with creamy polenta, spinach and herb butter 14.

Polenta crusted scallops with sautéed peppers and saffron oil 17.

Crisp oysters with chipotle dipping sauce 14.

Crisp duck confit with roasted fingerling potatoes and butternut squash cream 14.

Mid-sized plates

Flash seared tuna with creamy garlic sauce and potato gnocchi 16.

Fluke with soba noodles/broth and fresh wasabi 18.

Lamb T-bones with olive jus and gremolata 17.

Spicy pork ragout with green chili rice 14.

Large Plates

Sauteed trout with mustard and Peekytoe crab 19.

Grilled flat iron steak with sautéed mushrooms 16.

Roasted free-range chicken with bacon and turnips 15.

Seared venison medallions with braised red cabbage 20.

Sides

Haricot verts with sage and hazelnuts 9.

Fingerling potatoes with horseradish crème fraiche 8.

Cranberry bean cassoulet 7.

Quinoa with roasted eggplant and harissa 8.

Roasted root vegetables with brown butter 9.

Swiss chard with bacon 7.

Frites 3.5

Garlic frites 5.

Truffle frites 10.

[TinDC]

I will be at Firefly tomorrow for a "wine and cheese" party for a friend who is getting married this weekend. Has anyone eaten any cheeses at Firefly lately, and if so, what can I look forward to?

[mdt]

I will be at Firefly tomorrow for a "wine and cheese" party for a friend who is getting married this weekend. Has anyone eaten any cheeses at Firefly lately, and if so, what can I look forward to?

I think they are on a rotation, but you can expect whatever they have to be pretty good. Didn't Don write about having an excellent cheese plate there recently?

[TinDC]

Thanks, I'll check Don's lettres.

[Al Dente]

Drop by Firefly and try the red wine braised/grilled octopus with creamy polenta, spinach and herb butter. This is a beautifully balanced dish and the octopus is perfectly tender and flavorful. It was a great start to a rare night on the town.

[Heather]

Merguez crepinette, with quinoa. Worth a trip if there's any left.

[Jacques Gastreaux]

Merguez crepinette, with quinoa. Worth a trip if there's any left.

Right on, Sister. The crepinette was nicely roasted on the outside with just a hint of pink in the middle. The caul fat in which it was wrapped gained at bit of crispiness during the roasting process as well. The spiciness of the Merquez was like cheap underwear, it creeps up on your ass. I was lucky, I've had two; one last night and one the night before (I had a hot tip that they would be on special Wednesday evening). The quinoa went well with crepinette and there was some pan jus to give it some soakage. The stuff is damn good. I hope they make frequent appearances.

[Heather]

The idea of merguez miniburgers was bandied about last night. May it be so.

[baczkowski]

My wife took me to Firefly Friday for my birthday. She "surprised" me by reserving a restaurant from a list that I wanted to try. If she hadn't surprised me, I would have read this thread and realized that Firefly is almost a second home to many DR.com folk (do you think Michael Landrum feels threatened?).

Also b/c I was surprised I didn't review the posts to see what to eat, so I picked just what I thought sounded good, so please forgive any poor choices.

We both loved our first courses: She got a watercress salad and I got the Jamon Serrano and the fried oysters. The ham was salted just perfectly. The oysters were wonderfully warm and smooth after the crunch even though they were a little overbreaded.

For our entrees I got the lamb chops b/c it was my favorite thing at Fogo de Chao, and it was really just ok. The beans underneath were just there and the meat itself was on the tougher/fattier side. My wife faired much better with a delicious, Indian-inspired Trout dish. Of course we also got the truffle fries which were nothing but indulgent.

As for service, it was on the slow side even though our waiter was always in a hurry. It seemed like his tables were really spread out and not assigned a certain section. Not sure if that was to give him bigger tables elsewhere but we would have had another drink or two if he had come around more.

At the end of the night I had a wonderful conversation with the general manager Mike, who came over to check on our experience. He seemed genuinely interested as we talked food, DR, Frederick, and the recent menu changes. I mentioned to him that a format like Firefly would succeed in Frederick, but one thing I didn't mention was that part of the success would be how lively bar area invigorates the restaurant (that's true for every successful downtown restaurant in Frederick; Zest misses that concept). Mike seemed like a genuine guy and a real asset to the company. He made me wonder, though, if I'd have liked Firefly better with the older menu, which he said catered more to "dining" instead of the new one which catered to "eating."

I'd definitely go back, though, but I think I'd probably stick to the lively bar area and hit the small plates and charcuterie. So many other restaurants to try!

[Heather]

I took my mom to lunch at Firefly today. We started with a small bowl of cream of celery to chase away the chill. I had the watercress and smoked salmon with horseradish creme fraiche, Yukon gold potatoes and chives. They were out of the peekytoe crab salad, so this was a second choice. Watercress was a little overdressed but the salmon was delicious.

Mom had the warm ham and Gruyere sandwich. It's just a grilled cheese, but she liked it. I'd like a regular supply of the chips it came with because they were really delicious.

ETA: it's lovely to be there when it's quiet enough to have a conversation.

[lackadaisi]

The fried oysters I had at the bar the other night were wonderful - the best I've had all year: crunchy on the outside and creamy on the inside. Just what I wanted.

[crazeegirl]

The fried oysters I had at the bar the other night were wonderful - the best I've had all year: crunchy on the outside and creamy on the inside. Just what I wanted.

Agreed. The truffle french fries was the perfect accompanyment to the fried oysters. It was my first time since the summer and it seemed like the prices were hiked up considerably...is it just me?

[Barbara]

Agreed. The truffle french fries was the perfect accompanyment to the fried oysters. It was my first time since the summer and it seemed like the prices were hiked up considerably...is it just me?

No.

[DonRocks]

Like father, like son,

[Spiral Stairs]

Neither I nor the "Search Topic" function can find any mention of brunch at Firefly. Yet that is the meal I expect to have there on Sunday. Any thoughts to share? (I've never been to Firefly at all, and I have gathered that I should make myself engorged with truffle fries, if possible.)

(Also, I'm assuming I wouldn't need a reservation for a two-person late brunch ... ?)

[porcupine]

Neither I nor the "Search Topic" function can find any mention of brunch at Firefly. Yet that is the meal I expect to have there on Sunday. Any thoughts to share? (I've never been to Firefly at all, and I have gathered that I should make myself engorged with truffle fries, if possible.)

(Also, I'm assuming I wouldn't need a reservation for a two-person late brunch ... ?)

I don't believe brunch shows Firefly at its best, but the food is still pretty tasty.

edited to remove useless non-information

[wdcbrucefan]

My most recent Firefly visit was a huge disappointment. In late November, I was in for lunch during the week. Service was not at all attentive or responsive (slow to attend to empty drinks, hard to catch waiter's attention). And my croque monsieur was really really greasy. And, it really was just a fried ham & cheese, rather than the gruyere smothered goodness that I had high hopes for. Basket of bread was probably a day old. Ugh.

Really bummed me out, because I've had good to very good meals there in the past, and I want to go back.... but it'll be a while.

Rating for this visit: 1/2 of 5 stars.....

[Jacques Gastreaux]

I had lunch at the bar at Firefly perhaps a week before the holiday happy hour. Service was great and I had one of the best steak frites I've ever had anywhere. A flat iron steak cooked a perfect medium rare with the usual frites. But what set it apart was the pan reduction saucse that it was served with. It really hit the spot.

[jpschust]

I won't ever understand why Firefly changed off the old menu to the tapas style menu. The new menu has been nothing but awful. Used to eat there at least once a month and now I won't even go back in.

[mdt]

I won't ever understand why Firefly changed off the old menu to the tapas style menu. The new menu has been nothing but awful. Used to eat there at least once a month and now I won't even go back in.

Tapas style, really? They added a section for charcuterie and some smaller plates, but that does not really make it 'tapas style'. I take it you also think that the food is much worse and it is not the menu style that you dislike.

[jpschust]

Tapas style, really? They added a section for charcuterie and some smaller plates, but that does not really make it 'tapas style'. I take it you also think that the food is much worse and it is not the menu style that you dislike.

It's really a combination of the two. The new menu is poor at best- twice I've received meals that have been terrible (once the octopus, and once venison if memory serves me correct. These experiences were both a few months ago, thus my memory isn't fully in place. That said, this restaurant was a favorite of mine for a long time and I wish they'd just go back to that which they do best- upscale comfort food in a great setting.

[mdt]

It's really a combination of the two. The new menu is poor at best- twice I've received meals that have been terrible (once the octopus, and once venison if memory serves me correct. These experiences were both a few months ago, thus my memory isn't fully in place. That said, this restaurant was a favorite of mine for a long time and I wish they'd just go back to that which they do best- upscale comfort food in a great setting.

I have enjoyed the new menu and think it is one of the better ones in recent memory, although I think the sides are IMHO a bit overpriced. To each his own I guess. I dishes that come to mind that I have enjoyed are the pate, rillettes (big thumbs up here), lamb T-bones, and the venison. Not to mention that they have a good selection of charcuterie and wonderful cheese plate.

[demandalicious]

Today, I was very sad to see that the blue plate specials have been taken off of the lunch menu.

[Jacques Gastreaux]

Today, I was glad to see some new stuff on the menu at Firefly. The spicy shrimp with wild rice cake is a great appetizer. The shrimp are succulent and wild rice cake provides a nice contrast in texture and adds an earthy backdrop. The spiciness takes a moment to hit you but when it does, it increasingly warms the palate.

The confit of duck bread pudding is a savory play on the classic desert. The confit is mixed in with the bread and some Gruyère cheese. The top and sides are browned and crunchy. Well worth sticking your head in to Firefly for some new innovations from the creative mind of John Wabeck. Oh yeah, I forgot, the pate is worth your while as well.

Wines by the glass are now $7 during happy hours.

[jpschust]

I've liked this place so much in the past that I'll gladly give it another go tomorrow or Friday.

[ctay122]

I was wondering if there is a good time to visit Firefly. My husband and I went there one evening after a Friday DR HH at Notti Bianche (it's obviously been a while). It was so noisy there (we were over by the tree) that I felt like we were yelling at each other across the table. As a result, we haven't been back, though I thought the dinner was excellent. Is it always like this? Would a mid-week visit be better?

[Jacques Gastreaux]

I was wondering if there is a good time to visit Firefly. My husband and I went there one evening after a Friday DR HH at Notti Bianche (it's obviously been a while). It was so noisy there (we were over by the tree) that I felt like we were yelling at each other across the table. As a result, we haven't been back, though I thought the dinner was excellent. Is it always like this? Would a mid-week visit be better?

I would go any time you like, but sit at the bar and order dinner there. It's much quieter and the full menu is available.

[FunnyJohn]

Noooooo!

"After 4 1/2 years at his contemporary American restaurant, Wabeck, 38, is leaving in March without a job prospect. A longtime devotee of wine, he says he's mulling "the wine thing" or "the kitchen thing," meaning he's undecided about whether to focus next on a wine or cooking project." From The Weekly Dish in today's Post

[jpschust]

Noooooo!

"After 4 1/2 years at his contemporary American restaurant, Wabeck, 38, is leaving in March without a job prospect. A longtime devotee of wine, he says he's mulling "the wine thing" or "the kitchen thing," meaning he's undecided about whether to focus next on a wine or cooking project." From The Weekly Dish in today's Post

Sad news indeed. I'm sure Robyn and I will be there at least once to eat before he heads out.

[bookluvingbabe]

Left an apparently incoherent message on Mr. BLB's office voice mail at 7:30 this morning to tell him this.

Will fit in at least one trip before he goes...

Sigh...

Jennifer

[Walrus]

We'll be there Friday, for an anniversary of sorts...

[Michael Landrum]

If I am not out of line, please allow me to thank Mr. John Wabeck, publicly, for some of the most enjoyable, memorable, and meaningful dining experiences that I have been able to sneak in over the past four years.

Rarely does anyone have as much to thank as I do to you.

[Meaghan]

Souper Man Will Return

[posted on eGullet January '04 from my soup tour]

*******************************************************************

"Eggs are a good investment now and then, expensive or not, and unless you are told otherwise by your doctor, or hate them in any form, they should be eaten in place of meat occasionally. The old fashioned idea that they are 'invalid food,' something light and inconsequential, is fairly well proved foolish by the fact that two eggs are fully as nutritious as a juicy beefsteak...and ten times as hard to digest unless they are cooked with great wisdom."

-M.F.K. Fisher, "The Art of Eating"

*******************************************************************

John Wabeck cooks with great wisdom.

Right now he has two soups [egg drop was the other] that hi-light the egg, and if you eat them both, it's like giving your soul a juicy beefsteak.

Wabeck's creamy turnip soup with bacon-n-egg crust is the newest and was one of many reasons for my jaunt to Firefly Thursday night.

To have gone home after work, comforted by some souless carry out, bad television, a goose down throw--that would have been a dreadful mistake. But for some reason the thought crossed my mind.

I ignored it, though, and put on my souper hat and gloves, polished my silver spoon... and made my way to Firefly.

I arrived, and the place was warm, buzzing and glowing with life. And waiting at the bar for me, my friend, Soupernatural. Oh yes, good company, good times.

Creamy Turnip Soup with Bacon-n-Egg Crust

The soup comes to me in a nice big bowl, sans fancy pours or shaves of imported delicacy; no vague or rehearsed descriptions. It's just a hot bowl of soup, free of disguise. The soup's color, a creamy rose, has a lavender hue in the amber bar light. On top, defying gravity, a float of minced bacon and egg in a somehow delicate lace of buttered bread crumbs.

The eggs and bacon are made tender and are naturally vibrant in color; in the soup they have a soft-boiled consistency, rendered slightly by the light crispness from the crumb.

I had imagined something different; an encrust that might compare to the cheese atop your French onion soup...or maybe some metamorphosis of a pot pie. No, this float of bacon and egg is unique. I haven't seen this one before.

The old pair, eggs and bacon, are a part of one of Wabeck's all-star casts; honest and comforting with an element of surprise. Treasure at the end of a rainbow.

Goodbye tree, goodbye roof, goodbye tool shed, goodbye Rooks. Goodbye codmopolitan (garnised with a cod-piece shaped piece of cod), not to mention, favorite chicken, foie gras burger, slutty lamb shoulder and tomato bread puddin'.

[bookluvingbabe]

My breakfast this morning is lamb steak and garlic mashed potatoes from last night's impromptu dinner at Firefly. Faced with a choice of eating in the city or sitting in traffic for ages, Mr. BLB picked dinner.

We started with the oysters--as always--and I moved on to the lamb while he had the cumin dusted mahi-mahi. I can't stand cumin so I didn't try it but he was quite pleased.

We talked about our deepest wish that Chef Wabeck would do a greatest hits review before he leaves--damn, but we miss those spring rolls.

Everything clicked for us last night--our last few visits we have been very happy with the apps and then less happy with the entrees. This time everything was wonderful.

Alas, I had no room for dessert.... Would love to know what others think of the Mexican Panna Cotta.

Jennifer

[porcupine]

Would love to know what others think of the Mexican Panna Cotta.

uh-oh.

[turbogrrl]

uh-oh.

*I* don't have dinner plans this evening... ;-)

[Walrus]

We, too, had no room for dessert. But that's entirely Chef Wabeck's fault, as the food was just too, too alluring. Plus, we weren't even able to give our fond farewells, as Chef was out to dinner with the suits. Nonetheless, it was a lovely meal -- just as fine as when it opened, which was when we started going to Firefly. I started with the duck confit bread pudding. I think it's fair to say that Tripewriter's lucky I didn't have a sharp knife on my side, as he loved this dish. I loved it too, and the wine that Alyx, our fabulous waitperson, provided was seriously perfect for the dish. Tripewriter had the oysters to start and we shared a cone of truffled frites. Crispy, salty, delicious! But no match for that bread pudding. Next I had the leek soup -- sooooo good! It was salty and rich and filling and delicious, and the white wine that was brought to me was lovely with it. Tripewriter had the beet salad, and the one taste I had of it made me begin to rethink my beet aversion. Finally, I had -- of course, for those who know me -- the risotto. Chef Wabeck's risotto was the first thing I ever had at Firefly, and it's kept me coming back. I must confess that after the perfectly salty soup, I had to season my risotto just a bit to prevent the gorgonzola from taking over the dish, but it was very nice, and the new white wine (and I do apologize for not focusing on the wines -- I was really savoring the food! But William, who's been there since November [and whom I'm assuming chose our wines, though it may have been the cheerful Alyx], chose some very, very nice pairings) was lovely. Tripewriter had the pork, and he was so full at that point, he took it home for lunch today. Our greatest sorrow was not having room for dessert.

Chef Wabeck, we've watched your restaurant grow from construction through your departure, and it holds many, many special memories for us, some of which were relived last night. Thanks for your hospitality, your introducing me to the joys of rose, and, it goes without saying, the food.

[demandalicious]

Would love to know what others think of the Mexican Panna Cotta.

I had it with my lunch a couple of weeks ago. Let's just say that because of said panna cotta, I was 30 minutes late for my afternoon meeting...and it was worth it!

[lackadaisi]

I tried, and loved, the beet salad the other day. The horseradish and dill sauce balanced it perfectly without overpowering at all. The rest of my meal was wonderful as well, but I have been craving more of the beet salad ever since.

[ustreetguy]

I tried, and loved, the beet salad the other day. The horseradish and dill sauce balanced it perfectly without overpowering at all. The rest of my meal was wonderful as well, but I have been craving more of the beet salad ever since.

It's also a great foil to the stir fried shrimp with candied ginger which had more of a kick than I was expecting.

[Jlock]

I had the Duck Confit Bread Pudding (with Gruyere and Leeks) and found it to be a wonderful dish! Moist and savory - it was the perfect dish for a cold winter's night (and even more perfect as it started to snow that very evening!) I am always a sucker for duck confit and the addition of the salty-sweet gruyere really added something special to this play on a classic bread pudding.

[Jacques Gastreaux]

The braised pork with olives and tomatoes also is surprising. The saltiness of what appear to be Kalamata olives provides a nice foil for the mild pork. Very tasty.

[jpschust]

We are eating there tonight for a late seating after going to the Improv. I'm going to be so hungry. Started the day at 4:15 today

[porcupine]

We are eating there tonight for a late seating after going to the Improv. I'm going to be so hungry. Started the day at 4:15 today

If you like chocolate, cinnamon, and almonds, try the Mexican panna cotta.

[lackadaisi]

Well as I've been ordered by my personal trainer to start ignesting more calories (I seriously kid you not- the dude told me to start putting more bacon on my food as 2,000 calories in my day just isn't enough) this seems like a good start.

Not fair!

[jpschust]

Last night Robyn and I went to Firefly after an evening at the Improv. Let me tell you, two drink minimum and a terrible mc makes me watch my watch to get to Firefly. Robyn had never been to Firefly before so I felt it imperative to order a bunch of things from the menu.

Amuse-kinda-bouche- this wasn't so much an amuse as a taste of what's to come from the kitchen after chef Wabeck leaves. It was kind of a rice cake with a mildly spicey sauce cut with some soy with shrimp and veggies on top. I can see that Firefly is about to lean in a new direction, though I'll be honest- I hope it's not this cuban asian fusion thing. I've never been a huge fan of that. OK, I'm digressing

Things weren't really done as much in courses as a bunch of plates:

Pork Rillettes- These are so simple that they often remind me of things that my mom would do in Indiana (where I was born) though these are with a lot more clarified butter and better seasoned. It's a good thing my mom doesn't read this. I adore the rillettes here, though I'll admit it, I liked them more when they were duck. That said, these were excellent.

Serrano Ham- I love charcuterie. I can eat cured meats all day long. This was truly a treat for us. Robyn spent time traveling in spain and this brought back memories for her of the museo del jamon. She loved this and I did too. Perfectly savory.

Lamb Minute Steak- I've had this more times than I can count and adore this. Perfectly medium, perfectly seasoned, so tasty. Robyn and I were both in heaven.

Mac & Cheese- I'm going to say it right now. I was downright pissed when this was taken off the menu in the past. This is my favorite side at Firefly and has been for a long time since I started coming there. Only one note- could have used a touch more salt, but that's why we have salt at the table. Simply wonderful again.

Cheese course- the Pecorino and the Livarot are two of my favorite cheeses in the world. Both were on there and were extremely good.

Wine: 2001 Barrel Monkeys from Australia. I love this Shiraz and I don't even like Shiraz that much.

Truly a great meal and cheers to chef Wabek. I think we might even try to make it in one more time before you head elsewhere.

[Pat]

There were too many things on the menu I wanted to try to hit them all last night, but I did my best. I loved the beet salad and ended up--despite my efforts to restrain myself--sopping up the extra horseradish cream dressing with slices of baguette (that's just like adding croutons, um, was my rationale ). I couldn't decide between the stir-fried shrimp and the oysters so ordered both and split the oysters with my husband, who doesn't like shrimp. The wild rice corncake that came with the shrimp was a wonderful surprise. I'd like to try that just on its own. The sauce for the dish was perfectly not-too-sweet. I dunked a couple of the oysters in the remaining sauce that came with the shrimp and those flavors worked pretty well together. The chipotle dipping sauce was a perfect match for the oysters, though. The oysters managed to be crispy and fluffy at the same time.

I finished with the three cheese risotto and wish I had been less full so I could savor it more. It's such perfect comfort food for a freezing night. The cheeses complemented each other well, and the texture was just right. My husband had planned to split it but was full after his Bibb salad and roasted half chicken and frites. I've got plans for the leftover risotto today

My husband loved the chicken, proof that the simplest seeming dishes can be the best. I could tell just from looking at the chicken that it was moist and delicious. I only got one bite , but that did confirm my prediction. The garlic frites that came with it were salty rather than garlicky, but oh were they good.

Our waiter was excellent, and service all around was quite good.

Best wishes to Chef Wabeck in whatever he does next.

[Heather]

He he he. Should I tell 'em what we had last night?

Go for it. It made a great breakfast.

[John Wabeck]

Fact checking is not our friend this week.

[jpschust]

Fact checking is not our friend this week.

so i saw nice jump on that!

[Camille-Beau]

Special burger at FF today with cheese, foie gras royale and a poached egg on toasted brioche. What's not to love?

[Jacques Gastreaux]

I thought the ones this year were better than last year's version. For a picture of last year's foie gras burgers, click here.

[DanCole42]

Special burger at FF today with cheese, foie gras royale and a poached egg on toasted brioche. What's not to love?

So good was this burger that I'm scraping the cholesterol that crept into my arteries from it and saving it to use on toast.

[Heather]

Here's a tip: on the drink menu, order the "Blossom" with Hendrick's gin instead of vodka, on the rocks. You're welcome.

The slow cooked pork with paprika and olives is very good with Rioja. And the Mexican panna cotta with salted almonds is one of the best desserts I've had so far this year (but I am all about salt with the sweet stuff).

[Erik Ox]

So good was this burger that I'm scraping the cholesterol that crept into my arteries from it and saving it to use on toast.

Was the burger a one day special, or is there any chance it would be available today?

[mdt]

Was the burger a one day special, or is there any chance it would be available today?

It is a once a year special, right after Valentine's Day. Unfortunately I was in LA and missed it this year.

[DonRocks]

At this point, I'm willing to go out on a limb and say that GM Mike Hill is most likely one of the two best tennis players on this website.

Cheers,

Rocks.

[jpschust]

Robyn and I went to Firefly for a very pleasant brunch on Sunday morning (11:30)

She had the NOLA Bloody Mary and I had a couple of mimosas. I was in the mood for champagne Both were excellent.

We split the crispy oysters whose sauce was a touch hot, a touch spicey and reminded me of a nice new orleans style preparation. The oysters were delecately fried so as to be soft in the middle and wonderfully crispy on the outside.

I had the bennedict which was huge. The best part was that the size of the english muffin was so balanced to the size of the egg- if the muffin or egg is too big you can't get it all in your mouth. Yummy

Robyn had the 3 pepper goat cheese omlette which was perfectly prepared.

Total check, a heavy $75, but it was a very good meal nonetheless. The alcohol is where we really took the hit- 10 bucks a piece for mimosas.

[JLK]

Daniel Bortnick to take the helm, says Tom Sietsema. (scroll down)

[Jacques Gastreaux]

Daniel Bortnick to take the helm, says Tom Sietsema. (scroll down)

It's true, I met him this evening. Wabeck says he's an OK guy and that's good enough for me. I suggest giving him some time to settle in before rendering any verdicts.

[FunnyJohn]

Ok. How 'bout we give him until after the NCAA BBall Tournament is over, which is when I plan to return to circulation (Final is Monday, April 2 soo maybe we can do an FF HH on Good Friday.)

Edited to add: Any word on what Wabeck is going to do?

[cajcaj]

Does Firefly have a happy hour? I didn't see mention of one on their website.

[FunnyJohn]

Not really a Happy Hour, but on Fridays, at least under the Wabeck regime, they offered a red and a white wine at a decent price per glass, in addition to the other wines-by-the-glass included on the regular list.

[youngfood]

Does Firefly have a happy hour? I didn't see mention of one on their website.

Metrocurean says it does M-Sat 4-7.

[bonaire]

I'm headed here tonight. Has the menu changed yet with the new chef? If yes, does anyone have recommendations on what's good?

[AlexC]

Does anyone have anything to report on the state of Firefly under this new regime? The dinner menu

has clearly undegone some major revisions, which is to be expected. The pricing seems a little strange to me.... but how's the food?

Alex

[demandalicious]

Had lunch there a couple of weeks ago it was okay. Just okay. The menu has changed significantly, and I'll have to try it a few more times before I can say that it's still a favorite neighborhood spot.

I opted for the crabcake w/ caraway slaw. Crabcake was fabulous....but the slaw was weird. The caraway flavor was too strong for me. My lunchmates had cobb salads, which were apparently very cobby and salady. Nothing exciting to report there.

For dessert, I had an apple tart with clove ice cream, which I did not like at all. The apples had been soaked in some sort of brandy/firewater and were extremely bitter - almost to the point where I couldn't eat it. The clove ice cream was quite refreshing, but not good enough to trump the bitter, verging on icky, apples.

Dining room was crowed. Service was good - in fact, it looks like some FOH staff stayed on, which was a nice surprise. I'll be back. Next time, for dinner.

[bookluvingbabe]

I also went for lunch about two weeks. The fried oysters were tasty but seriously soggy.

The fish and chips were very good, crisp and perfect. Worth the price? Probably not. Especially with Eammon's just over the river.

BLBaby woke up so I skipped dessert. Since Firefly isn't easily stroller navigable, I probably won't do a solo+baby lunch there again though we may try dinner again at some point.

Jennifer

[jpschust]

Does anyone have anything to report on the state of Firefly under this new regime? The dinner menu

has clearly undegone some major revisions, which is to be expected. The pricing seems a little strange to me.... but how's the food?

Alex

Maybe it's because I've been eating at Cochon and Herbsaint in New Orleans for the last few days, maybe it's because I've eaten at Firefly a lot under John Wabeck, maybe it's something else, but does that menu look a touch boring to anyone else? I mean there's plenty I could eat on there, but it seems a real step backwards from where Firefly was beforehand.

[Heather]

It looks a lot more conservative.

[Waitman]

The new menu makes one wonder if they consciously asked Bortnic to tone it down a little, in deference to hotel guests who -- on the whole -- may be looking for dinner rather than a culinary adventure when they eat.

[edenman]

Especially with Eammon's just over the river.

This just in, Baltimore is "just outside the beltway". </snark>

[brettashley01]

The new menu depresses me. I don't think there is anything on there that I'd want to eat.

[demandalicious]

The old menu was much more adventurous, but lets be real about something: Towards the end of Wabeck's tenure, things were going downhill fast at FF.

That was far more depressing to me than a new chef and a new menu.

[Craig Erion]

The new menu makes one wonder if they consciously asked Bortnic to tone it down a little, in deference to hotel guests who -- on the whole -- may be looking for dinner rather than a culinary adventure when they eat.

Bingo!!!