Open late Fri.-Sat.
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Firefly Restaurant Review: After the departure of former chef Daniel Bortnick, current chef Matthew Hagan brings the menu back to the South from the earlier New York-style fare. Patrons will still find Bortnick’s family recipe for chicken matzoh ball soup, but when they move on from there, it’s all Southern and Tex-Mex selections to whet the appetite. At brunch, would you prefer the Firefly omelet with maple roasted butternut squash; the kale and eggs with a grilled polenta cake; or the breakfast tacos with chorizo and eggs? You can start with the mimosas and add on the deviled eggs with a beet mousse and trout eggs. Lunch and dinner are about shrimp and grits, shrimp po’ boys, North Carolina-style pulled pork, and much more. Dessert standouts are the caramelized banana split and the mint chocolate chip ice cream sandwich. Ask about the cocktail menu and what wines waitstaff, dressed in black T-shirts that say “tree hugger,” would suggest.