So looking for a late night bite Noe Valley, we headed down 24th and got a table at Firefly (it turns out this is usually no easy task on a weekend night, but we got lucky) a local joint in Noe Valley.
The inspiration for going to this restaurant was it's close location, which was very inspiring for my friend that didn't want to loose her parking space (Karen), and of course their snazzy promo video available on their website. The following video is worth seeing if only for the outstanding acting and fashionable wardrobe of the patrons.
For such a small restaurant this place was packed when we went in for our reservation at 9:15, an although our table wasn't ready we were able to have a wine service right in the waiting area. The bottle chosen from their eclectic collection was a Jules (156 cases made) Vin Rouge, in a Bordeaux style. This was a soft and smooth wine with great flavor, but the thing that really got me crackin was the glass top!
These are not easily found in the US, manufactured in Europe and retailing about 70 cents a piece (for the closure alone) only about 300 wineries have them in their bottles. It was like finding a golden ticket in a chocolate bar. Very cool alternative to cork. Plus they can be reused as a wine stopper for any unfinished wine preventing oxidation.
On to the meal!
APPETIZERS
Shrimp and Sea Scallop Potstickers
with Sesame Soy Dipping Sauce
Shrimp and Sea Scallop Potstickers
with Sesame Soy Dipping Sauce
This dish was renowned as a true locals favorite! hmmmm... it had great texture, but traditional flavors found in any other potsticker, the dipping sauce was nice, but the true excitement wasn't even the dish but the garnish. The garnish was pickled cucumber and carrot relish, strong sharp vinegar flavor!
ENTREES
The Fried Chicken of Your Dreams with Mashed Potatoes with Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit
So not quite the "fried chicken of my dreams," this chicken was very moist, and did have a great light crisp but not much flavor! (this is a bane of my existence lately as soo many restaurants are working on having the 'best' fried chicken, but they prepare it for a universal palate, thus it is very mild in flavor) - I just want something that will make me think this is better than KFC! it's not like I frequent KFC quite often, but you have to admit as their main commodity they work very hard on their recipe, and it shows!
The mashed potatoes and gravy were good, i opted out of the bland peas and carrots for the roasted carrots that came with another meal (good thing too, they were outstanding) and the best part of the meal? The DAMN fine buttermilk biscuit! Now hopefully it wasn't just a Pillsbury Grands in the back, but this biscuit was great! Perfect flake, soft texture on the inside, and served with butter and honey! They were so good that I wanted another one and ohhhh the drama that ensued when I requested it!
Diva - "Can I get me an extra biscuit, please?"
Server - "I can check with the chef, but I really doubt that that's going to be possible!"
Diva - "Oh, really?? ok then, thank you anyway!"
Later that night...
Diva - "This dessert is ridic!"
Busboy - "I know right!"
Diva - "So what is all this static about the biscuits? are they so precious you can't get one more?"
Busboy - "Oh, I know - they keep them under lock and key here! But wait maybe I can get you one more, but It'll have to be on the DownLow!"
Diva - "For real? hahah, please Do!"
And the stolen biscuit was then placed in my hand in a large brown paper bag on the way out the door! SOOOO scandalous!!
Stout Braised Beef Short Ribs with Grandma Kay’s Butterfried Noodles, Roasted Carrots, Cippolini Onions and Horseradish Crème Fraiche
This dish was good, but the short ribs were a little dry instead of super tender and moist? But the Horseradish Creme Fraiche really made the dish, for all you horseradish lovers this is similar to a creamed horseradish, but it added such sharp flavor, along with the perfectly caramelized Cippolini onions (rare, hard to find, expensive and bursting with sweet tender flavor) this was a delish!
Butterscotch Banana Pudding Parfait with Brown Sugar Crème Fraiche and Oatmeal Chocolate Chip Cookies
This was a great soft finish to my dish, the brown sugar creme fraishe was a little weird, more tart than sweet? More like an afterthought? But the bittersweet chocolate to these crispy oatmeal cookies was outstanding!
Ok, so unfortunately the bread pudding was a little forgettable but the Maple-Star Anisse Ice Cream was OUTSTANDING!! beautiful! Right up there with the biscuits! and the pumpkin seeds were a perfect crunchy texture to creamyness of the ice cream!
Exciting dinner in Noe Valley all in all -
P.S - Sorry about the grittiness of the pictures, seems my camera is capable of preforming horribly bad in low-light!
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