Changing on the Fly
Featured in BizSanDiego "After Hours", February 2008
When Jim Barrasso was serving as corporate chef for Morton's of Chicago, he had no idea that he would live in Encinitas one day, but he did know that he wanted to own a restaurant.
"I wanted to create a space that would encourage people to relax and enjoy two of my favorite things-great food and wine," says Barrasso. "My goal conceptually was to have a restaurant that will continually evolve, with food menu and wine selections changing often."
Now owner of the Firefly Grill and Wine Bar in Encinitas, Barrasso's vision has finally come to fruition. And now he can almost always be found at the restaurant trying to make the experience better for his guests.
"Our commitment to the vision is unwavering," he says. "I am a hands-on owner who is here nearly every day. I know my guests and their needs."
Barrasso and Firefly executive chef Aaron Daily have composed an extra-ordinary menu. The seared filet mignon bites, roasted beet salad with goat cheese and the lobster and crawfish stuffed calamari are all highly recommended appetizers.
Among the most popular entrees is the crawfish and jumbo lump crab cake served over jicama apple salad, a delicious dish, especially when paired with an "un-oaked" Chardonnay. And the grilled leg of Colorado lamb, paired best with a Syrah, is another shining star on the menu.
At Firefly, wine geeks and food lovers are encouraged to unite, and love one, or both, you'll have an enjoyable experience. The restaurant's atmosphere wins points, as well. Sponge-painted orange walls display beautiful artistry by Karina Bania, Tod Noe and D. Goth. Seating is comfortable, and tables are draped with red cloths and bathed in subtle dim lighting flowing from fire-flame-shaped lampshades. Each element ties together the theme and enforces the reassuring sentiment that from the food to the wine to the d?cor, everything at the Firefly was very well planned and executed.
Click here for Contact deails.
Featured in BizSanDiego "After Hours", February 2008
When Jim Barrasso was serving as corporate chef for Morton's of Chicago, he had no idea that he would live in Encinitas one day, but he did know that he wanted to own a restaurant.
"I wanted to create a space that would encourage people to relax and enjoy two of my favorite things-great food and wine," says Barrasso. "My goal conceptually was to have a restaurant that will continually evolve, with food menu and wine selections changing often."
Now owner of the Firefly Grill and Wine Bar in Encinitas, Barrasso's vision has finally come to fruition. And now he can almost always be found at the restaurant trying to make the experience better for his guests.
"Our commitment to the vision is unwavering," he says. "I am a hands-on owner who is here nearly every day. I know my guests and their needs."
Barrasso and Firefly executive chef Aaron Daily have composed an extra-ordinary menu. The seared filet mignon bites, roasted beet salad with goat cheese and the lobster and crawfish stuffed calamari are all highly recommended appetizers.
Among the most popular entrees is the crawfish and jumbo lump crab cake served over jicama apple salad, a delicious dish, especially when paired with an "un-oaked" Chardonnay. And the grilled leg of Colorado lamb, paired best with a Syrah, is another shining star on the menu.
At Firefly, wine geeks and food lovers are encouraged to unite, and love one, or both, you'll have an enjoyable experience. The restaurant's atmosphere wins points, as well. Sponge-painted orange walls display beautiful artistry by Karina Bania, Tod Noe and D. Goth. Seating is comfortable, and tables are draped with red cloths and bathed in subtle dim lighting flowing from fire-flame-shaped lampshades. Each element ties together the theme and enforces the reassuring sentiment that from the food to the wine to the d?cor, everything at the Firefly was very well planned and executed.
Click here for Contact deails.
