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vengroff

Firefly

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who is the michael in the "michael's rib eye diablo..."?

Really?

Why, it's Michael "His royal Arrogance" Landrumm, of Ray's the Steaks Fame.


Firefly Restaurant

Washington, DC

Not the body of a man from earth, not the face of the one you love

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who is the michael in the "michael's rib eye diablo..."?

Really?

Why, it's Michael "His royal Arrogance" Landrumm, of Ray's the Steaks Fame.

thanks, that's what i figured but i wasn't entirely sure. Looks like I will have to conduct a taste test when i get back into town, kinda like the pepsi challenge. except with rib eyes. and probably not blindfolded.


I wanna say something. I'm gonna put it out there; if you like it, you can take it, if you don't, send it right back. I want to be on you.

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who is the michael in the "michael's rib eye diablo..."?

Really?

Why, it's Michael "His royal Arrogance" Landrumm, of Ray's the Steaks Fame.

thanks, that's what i figured but i wasn't entirely sure. Looks like I will have to conduct a taste test when i get back into town, kinda like the pepsi challenge. except with rib eyes. and probably not blindfolded.

Totally different. Michael's is more of a glaze, and arrogant, ours is more classic French (but equally as arrogant). We can help with the blind part.


Firefly Restaurant

Washington, DC

Not the body of a man from earth, not the face of the one you love

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who is the michael in the "michael's rib eye diablo..."?

Really?

Why, it's Michael "His royal Arrogance" Landrumm, of Ray's the Steaks Fame.

thanks, that's what i figured but i wasn't entirely sure. Looks like I will have to conduct a taste test when i get back into town, kinda like the pepsi challenge. except with rib eyes. and probably not blindfolded.

Totally different. Michael's is more of a glaze, and arrogant, ours is more classic French (but equally as arrogant). We can help with the blind part.

Can you call your cheese plate Jarad's Toolbox? I miss Nectar :sad:

*edited for Arrogance


Edited by morela (log)

...

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Great minds...

Me: I made reservations at Firefly for 7pm on Tuesday.

Husband: I made 6 pm reservarations.

Me: Did you make them online?

Husband: I called.

Me: I get points from Open Table with mine!

Husband: Did you mention it was our six month anniversery?

Me: No...

Husband: Well I did!

So it looks like we're keeping his reservation but moving it to 6:30... The things I do for marital harmony.

Haven't been since our 2 month anniversery (I'm sure that after a year I'll be able to convince him to celebrate less. On the other hand I've gotten dinner at Palena, Firefly, and TenPehn since the wedding....)

Very much looking forward to Tuesday. Hoping to see Derek, whom we miss greatly at Palena....

Is the menu on the website up-to-date?

Jennifer

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Nope, it's not 100% up to date. I ate there on Sunday night and had the new pork [butt] ragout with polenta. My friend had rissotto, but it's not the tomato one as described online.

The lamb minute steak and rib-eye diablo are still on the menu. There's also now a trout dish.

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Last wednesday, began with Derek's wine suggestion: 2001 Marc Tempe Gewurtztraminer: (sip) Yum!

House cured salmon with celeriac remoulade: (bite) ooh (bite) yum.

Wine with the cured salmon: (bite) (sip) Ohmygod yummmmm.

Fried oysters: (bite) yum, yum, yum.

Apple bread pudding with cider-black pepper-caramel sauce and creme fraiche: (bite) Oh. my. god. in. heaven. (pause) (savor) (bite) ummmmm. (bite) oh yes. (bite) unngh.

bread pudding with the 2003 Saint Superey Moscato: (bite) (sip) oh, yes. (bite) ohhh yes. (sip) unghnnngh.

This bread pudding is pornographic.


Edited by LittleWing (log)

Eat.Drink.DC.

...dining in the district...

Ask not what you can do for your country. Ask what's for lunch.

- Orson Welles

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Our six month anniversery dinner last Tuesday:

We started we glasses of a lovely cava. Very festive!

I had the squash soup which was simply amazing. My only request would be for a touch more cilantro but I'm a total cilantro junkie. I can't remember what Mr. BLB had--the soup had me on another dimension.

I had the Diablo steak (blue cheese on the side) and Mr. BLB had the brook trout. Oh, and an order of frites... :wub:

We both loved our entrees--he had the steak the last time we were there and my two little bites had been haunting me ever sense.

I've never really liked the desserts at Firefly much --it seems like they are trying to hard a lot of the time--but the bittersweet chocolate panna cotta made up for every slightly disappointing dessert we've had there. Next time I'm getting my own and not sharing!

Derek was the perfect host as always. He remembered which table we always liked at Palena and suggested a similar table for us that was perfect. A large party with 4 kids came in just as our entree was plated and he offered to move us. The kids were fine and I applaud the parents who had clearly reviewed the menu before arriving and immediately order the mac and cheese for the very hungry kids. We had a brief chat with Derek about Ray's and generally enjoyed our evening quite a bit.

An A+ effort all around.

Jennifer

P.S. We used to live acrosss the street from Firefly and went quite a bit and liked it but didn't love it. When we moved uptown and started going to Palena regularly I remember commenting that Palena was doing what Firefly wanted to but wasn't quite getting right. The balance between being a welcoming neighborhood hangout and a great dining experience has to be difficult. I think Firefly is getting much closer to that goal.

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Can anyone tell me about brunch at Firefly? It's one of my favorites for dinner and I need a place to take the in-laws this weekend...

Thanks in advance.


Amanda

Metrocurean, a D.C. restaurant and food blog

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Check out the Washington Post's weekend section today. In a short roundup of pomegranate cocktails around town, Derek is mentioned. :wub:

<Former Palena bartender Derek Brown has taken his love of pomegranates to Firefly (1310 New Hampshire Ave. NW; 202-861-1310), where the menu features a cocktail called the PoMo, a Grey Goose cosmopolitan with pomegranate juice replacing the traditional cranberry. It's a subtle change, but an interesting twist on a staple.>

Reporter Fritz Hahn also praises the cocktails at Palena and Cafe Atlantico. For the full story:

http://www.washingtonpost.com/wp-dyn/artic...1-2004Dec9.html

I haven't tried the PoMo yet, but last weekend we tried two new creations by Derek. Hope I have the correct names.

Cardamom Lemon Drop, made with Grey Goose.

Gin and Roses, made with Bombay Sapphire, served with a rose petal.

Apologies for not remembering the details of all the ingredients - guess I shouldn't have waited a week to post.

I do remember they were both delicious. :cool:

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Cardamom Lemon Drop, made with Grey Goose.

Gin and Roses, made with Bombay Sapphire, served with a rose petal.

Apologies for not remembering the details of all the ingredients - guess I shouldn't have waited a week to post.

I do remember they were both delicious.  :cool:

It doesn't matter what goes into the Lemon-Cardamom Drop. What is important is that it is an excellent way to celebrate the weekend of a crazy, nutty week. And yes, for those of you who are wondering, Derek is still dreamy.


True Heroism is remarkably sober, very undramatic.

It is not the urge to surpass all others at whatever cost,

but the urge to serve others at whatever cost. -Arthur Ashe

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I dont even like gin......that rose water thing is outstanding. And when being delivered to you by dreamy Derek, well well well. :blush:


Is it just me....or do you hate it when people say....is it just me?

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Thank you John W. for a wonderful bday dinner! It's always difficult at this time of year, since everyone and his brother are out celebrating the holidays. With a houseful of boxes to unpack from moving, I decided this year I wanted good food in a comforable atmosphere, not necessarily a "special occasion" restaurant, but the "I wish I lived closer to here so I could pop in any time" restaurant. Once again, John W., Derek and crew delivered.

The restaurant was quite busy Tuesday...our reservations were at 7pm, so I went with a coworker to have a drink before-hand...Pomo for me, Autumn for my coworker. Both were exceptional.

Hubby arrived at 6:30, so we sat at the bar and chatted until 7--The only caveat is the only tables that aren't side-by-side close together, seat more than two. And on a busy night, there was no way we would be taking up a larger table than necessary. I felt like I was in Les Halles in New York! (Well, maybe the tables weren't quite as close as that)

I had a very comforting meal: the Fried Oysters, Lamb steak and Mac and Cheese. Squash soup, Roast Chicken and Frites for Mr. Squids. We shared an Apple dessert that just hit the spot. I wish I remembered more details, but having just gotten back this evening from my office holiday party, the details are a bit fuzzy, but the memories of the meal and how delicious it was remain.

Thanks again to John W.-his attention to detail and level of caring for his customers shows and makes one want to come back, again and again.

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After nearly a month of dreaming of the squash soup, I have convinced the husband that dinner at Firefly is in order this evening. :biggrin:

It means I can't stuff myself silly with shrimp at my office Christmas party this afternoon, but some sacrifices are worth making. :wub:

Jennifer

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After nearly a month of dreaming of the squash soup, I have convinced the husband that dinner at Firefly is in order this evening.  :biggrin:

It means I can't stuff myself silly with shrimp at my office Christmas party this afternoon, but some sacrifices are worth making.  :wub:

Jennifer

Consider ordering the pork ragout with polenta. I had it on Wednesday evening at it was wonderful. It has a bit of a spicy kick.

The fried oysters also are one of my favorites.

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We went to Firefly on Friday evening, thinking we would have a glass of wine each and split an appetizer. Two hours later, we had enjoyed several glasses of outstanding wine, an order of fried oysters, the roast chicken and frites and the lamb steak with chard and Tillamook chedder macaroni and cheese. I would strongly recommend this approach to happy hour at Firefly. :cool:

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We had another fabu evening at Firefly on Friday.

And we finally ventured into unchartered territory and ordered a different app--the spring rolls. I only had a taste but WOW! Mr. BLB was using soaking up the last of the dipping sauce with the bread. Definitely a winner.

I had the lamb, he had the ribeye. Wonderful all around and I thought the mac& cheese was an improvement over previous versions--much richer and a little bit burnt on top. Yummy and I had enough lamb leftover to make it breakfast on Saturday morning.

No dessert--I had just come from the office partry after all....Next time though, especially if the bittersweet panna cotta is still on the menu.

Jennifer

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But if they could figure out a way to make the Pork ragout (I kept referring to it as "Winter in a Bowl") into a drink - I might be convinced.

Damn, idn't that stuff good.

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Hmm...a pork-tail. I wonder if it would sell outside eg circles...

I'm drunk enough to contemplate it after quite a few drinks at Palena tonight.

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I am starting my NEW diet tomorrow. I stuffed myself at Firefly! Between Hub and myself we had almost the entire appetizer menu! Squash and EggDrop Soups, Spring Rolls, Roasted Beets, Fried Oysters, Curry Mussels, Spiced smoked Salmon, plus a side of Mac and Cheese. As if we weren't stuffed just from that, we had the Bread Pudding and the Pear Crisp. And oh yeah, a bottle of the Bailey something SYrah....Groan....it was delicious but my tummy hurts... :wacko:


Paris is a mood...a longing you didn't know you had, until it was answered.

-An American in Paris

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We took my visiting parents to Firefly one night for dinner last week. Both of them have always loved to go out to eat, but recent health problems have unfortunately affected their appetites. Most of the time now, they will each order just a small appetizer for their meal when they go to a restaurant.

Well, there must be some kind of magic in that kitchen. My Dad ordered the roasted squash soup with pickled onions and the fried oysters and Mom ordered the roast chicken and frites. They each proceeded to eat every single bite of their meals, plus a couple of tastes of my macaroni and cheese, a mussel or two from my husband's plate, and a glass of wine each. They kept commenting how delicious the food was and how long it had been since they felt like eating that much at a restaurant. My husband and I were thrilled. I was actually a little verklempt seeing how much they enjoyed the dinner. We will be forever grateful to Firefly for that evening. Now I just need to figure out how to ship takeout from Firefly to Providence. :wub:

Also, for lunch one day recently, my husband and I tried the grilled Gruyere burger with frites and the creamy chicken salad with tarragon aioli, pickled onions and brioche. The burger was juicy, the frites were crisp and the chicken salad was a refreshing twist on a standard. I'm inspired to come up with reasons to be near Firefly at lunchtime on weekdays more often. :rolleyes:

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I dropped by last night and the dreamy part of the dream team (no offense John, you're cute in your own way and all) made me a Bourbon Slipp-- a concoction of Maker's Mark, simple syrup with ginger, and a drunken bing cherry garnish. I initiallly stopped in for the wine, but since this was my first time at Firefly with Derek in the house, I had to try an imaginative and delicious cocktail. And that it was.

Okay, I had wine too.


peak performance is predicated on proper pan preparation...

-- A.B.

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... a Bourbon Slipp-- a concoction of Maker's Mark, simple syrup with ginger, and a drunken bing cherry garnish.

Is that an homage to anyone in particular?


"Mine goes off like a rocket." -- Tom Sietsema, Washington Post, Feb. 16.

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... a Bourbon Slipp-- a concoction of Maker's Mark, simple syrup with ginger, and a drunken bing cherry garnish.

Is that an homage to anyone in particular?

Some dude named Jarad. The drink was like nectar.


Edited by Al_Dente (log)

peak performance is predicated on proper pan preparation...

-- A.B.

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