Firefly Restaurant best Restaurant - Mediterranean home cooking in San Francisco CA
In 1993 Brad Levy and Veva Edelson were working at Embarko Restaurant. Brad was a frustrated chef, and Veva was a frustrated artist and line cook. Both shared the dream of a restaurant where the food was great, the service attentive, and the atmosphere magical; a place where the employees were interesting and kind people who were encouraged to be themselves and offer a genuinely great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner, and that friend just happened to be a great cook. Brad and Veva were indeed dreamers, but more importantly, they were inexperienced and naïve enough to believe they could actually pull it off.
Our menu changes as the season changes.
This Autumn we are serving these main dishes:
Arctic char with black lentils, celery root puree, roasted beets & brassicas and hazelnut pesto $32
Potato, portabella, plantain and kale enchiladas with black beans, romaine, pepitas and cashew crema $27
Vadouvan cauliflower with chickpea–collard curry, quinoa–pine nut pilaf, pickled fennel and cilantro chutney $26
Rosemary–nated pork chop with butternut squash, apples, kale, spätzle, pickled mustard seeds and cider jus $33
Moqueca Baiana of rockfish, shrimp and clams with watercress–watermelon radish salad and white rice $31
Fried Mary’s chicken with mashed potatoes & gravy, horseradish slaw and a damn fine
buttermilk biscuit (or just as fine GF cornbread for the intolerant) $28
From Firefly Restaurant
"We serve food that more often than not accesses the part of our deepest soul where genuine expression flows forth. We have always tried to give our food and service our best selves, as honest and vulnerable as we can muster. We're a place where you might actually have a real connection; maybe with your server, maybe with your food or maybe with your dorky host who is ACTUALLY glad you’re there. Oh, you wanted a restaurant description? Sorry. We’re not big on labels. Our food is hard to nail down as we are constantly evolving and entirely seasonal and personal. We’ve used “Food you eat” as a tag line on occasion and that's still accurate. We could also describe it as “Food we really want you to eat”. When you’re here, tell us what you think"
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