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4288 24th Street (near Douglas St.)
Cuisine: Seasonal Comfort Food
Pluses: Fun dining experience: shrimp & scallop potstickers; 5-spice seared ahi tuna Napoleonic salad; fried chicken; biscuits; vegetable tamales; Brad's "Old School" meatloaf.
Prices: Appetizers: $4.50-$8.25; Entrees: $11.50-$17.75
Dinner nightly at 5:30 p.m.
Prix Fixe Menu Sunday-Thursday (appetizer, entree & dessert plus coffee or tea for $25 per person)
$15 corkage fee
All major credit cards
This acclaimed neighborhood restaurant in Noe Valley offers comfort food that changes often enough to keep your interest. The food is eclectic and excellent. The entrance is non-nondescript except for the glowing firefly above the front door. Brad Levy is the Chef-Owner and has been since the restaurant’s opening in 1993. He comes from Saint Louis where talking about food takes a back seat to eating it. Gourmet palates and common folk alike have enjoyed his quirky Midwestern sensibilities for the past decade. Brad reflects "ten years ago we opened our doors with not much money and a lot of passion for what we do. During the following years, we’ve been able to refine every aspect of our business and realize our dream of giving this city an elegant, unpretentious casual neighborhood restaurant; with attention to detail at every level, a cuisine all its own, and a caring, competent and knowledgeable staff." Firefly has always been committed to using ingredients that reflect our connection to our community: organic, locally grown produce when possible, and meats from Marin County’s Niman Ranch, "Drug free, happy cows with an ocean view."
Enjoy the creamy polenta, potato latkes, hearty beef brisket, and rare, grilled tuna with soba noodles. There is also gumbo from time to time and the legendary Fireflied fried chicken with mashed potatoes & gravy, peas & carrots and a buttermilk biscuit. The decadent desserts by pastry chef Arnel Alcordo include lemon pudding cake with citrus caramel and fresh raspberries, crystallized ginger pot de creme with lime sesame tuile and Bellwether Farms fresh ricotta with toasted almonds and lavender honey.