Chef de Cuisine Todd Wiss generously provided us with tastes of multiple dishes on the menu, but there were a few standouts. To start, the pimento cheese fritters and the beef tartare were clear winners. The cheese fritters, while fried, still managed to be served in a way that made them not feel too heavy. They came with a side of bacon marmalade which was hard to resist. The beef tartare had a small quail egg on top for us to crack and eat with the potato chips. I loved the different textures and consistencies in the dish with the soft beef, the crispy chips. and the liquid egg.
For the entrees, I particularly enjoyed the pan roasted Alaskan halibut. The fish had a perfectly crispy top and was served over a carrot puree and spring pistou with fingerling potatoes and snap peas. The carrot puree really sealed the deal for me on this dish. It had slightly sweet tones and was a perfect complement to the fish. Other noteworthy dishes included the smoked lamb shoulder with pappardelle pasta, feta, and leeks, as well as the spring risotto. I learned they actually have a smoker out back at Firefly where the chef prepares the lamb.
Finally, the evening ended with bacon bourbon bread pudding. Served with coffee ice cream and a peanut caramel glaze, this dessert was a delicious indulgence. I quickly noticed a serious kick of spice in the bread pudding, and Chef Todd revealed it was Cayenne Pepper. Probably not for everyone, but the cold and sweet ice cream cut it well. I thought it was unique and a great end to the meal. If you’re looking for a great spot for a cocktail or some nice spring dishes, consider parking yourself in the lounge at Firefly. With the open atmosphere and the fresh air streaming in, it makes for a really nice evening.