The entrance

Named after the insect whose most notable feature is a greenish-yellow "tail light" capable of producing flashes of light, Firefly Bistro creates “flashes” of California-inspired cuisine.  Housed in a large tent, made festive with twinkle lights and paper lanterns, Firefly Bistro recently celebrated its 5th anniversary with an inspired food and wine pairing.

As we entered the restaurant, we were greeted by partner, Carl Weintraub, and proud father of chef Monique King. King and her partner/husband chef Paul Rosenbluh create what they consider to be “modern American bistro”.

To begin our journey we were served Muscat-inis, made with a Terre Rouge Muscat-a-Petits Grains which were delightfully light and dry, remarkably Martini-like without the bite of gin. Paired with our Muscat-inis were rock shrimp, lightly battered and fried and served with

Grilled Sea Scallop

a smoky-hot jalapeno honey and shooters of plum and heirloom tomato gazpacho, sweet and complex with notes of mint and lime.

The first course was a buttery grilled sea scallop served with a chive buerre blanc and accompanied by an oven roasted peach and braised leek tart. The scallop absolutely melted on the tongue and was accompanied by a Terre Rough Roussanne. The Roussanne is a white wine new to California which can be aged like red wine.

As the ruby glasses of the Vin Gris D’Amador went by on trays, we were served an Indian Spiced Foie Gras with sweet plum chutney, coriander syrup, mission figs, toasty pistachios and fennel crackers. Thrilled that it’s alright to drink Rosé again, I took a sip of the deep ruby brew and was delighted to find that it was not syrupy like many Rosé’s can be. It was a wonderful foil to the rich foie gras, with spicy notes and a slight acidic finish. 

Pepper and Herb Crusted Rack of Lamb was our next dish, served with crispy potatoes and olives and a creamy eggplant and feta flan. I found the lamb to be undercooked, it was rare and I have a hard time eating rare meat, especially lamb. However, the flan was a rare treat, silky with delicious bits of feta cheese. The combination of the crispy potatoes and salty olives was inspired. Served with this course was a Zinfandel, plumy not porty and full-bodied.

Pepper and Herb Crusted Rack of Lamb

The next course was one that I was dreading-venison. I have had only unfortunate encounters with venison. Usually it is dry and gamey, so this is what I was expecting. Not so. The venison I was served on this occasion was served medium rare, lightly charred on the outside, tender and juicy on the inside. It was accompanied by a delightful fennel-celery root hash, oyster mushrooms, shallots and the most delicious spicy syrah reduction.  This was served with a Terre Rouge Syrah, complex, rich and spicy it tasted delightful with the venison.

Partner Carl Weintraub and Chefs Paul Rosenbluh and Monique King blow out the candles on their cake.

We ended the meal with artisnal cheeses, fruit and nuts with a late Harvest Zinfandel, a bit sweet but not too much so. It paired with the cheese divinely.

Firefly Bistro is located at 1009 El Centro Street, South Pasadena. Their hours are dinner from 5:30 to 9 Tuesday through Thursday and Sunday, 5:30 to 10 Friday through Saturday, lunch from 11:30 to 2:30 Tuesday through Friday, brunch from 10 to 2:30 Saturday and Sunday. Prices are moderate, appetizers are $9.00 to $11.00, lunch is $7.00 to $15.00,

Grilled Venison Tenderloin

brunch $10.00 to $15.00 and entrees $17.00 to $29.00. For reservations and more information call (626) 441-2443 or log onto www.eatatfirefly.com.