Firefly Grill is a Shining Culinary Star

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Firefly Grill

Courtesy of Firefly Grill

For an authentic taste of Effingham, have lunch or dinner at one of its most prized restaurants, Firefly Grill. Open since 2006, Firefly Grill has a farm-to-table philosophy that means they either grow their own ingredients on site or hand select them from local farmers, foragers and fishermen.

“Our beautiful on-site gardens are one of the most talked about features of Firefly,” says Jordan Sharp, front of house manager at Firefly Grill. “We have multiple gardens that we use in our menu during the seasons in which we can.”

Thanks to its commitment to sustainability, Bon Appétit magazine recently named it the No. 2 eco-friendly restaurant in the United States. The barn-shaped, airy building has a frame of recycled steel, and reclaimed barn wood can be found throughout. Outside, a pond irrigates the gardens to reduce water usage.

The menu changes to reflect the season, but Montana Mignon remains one of Firefly’s most requested entrees.

“It’s a menu item that has always been a staple at Firefly. If it leaves the menu, it’s never for long,” Sharp says. “It’s a petite filet cooked medium rare, then topped with boursin cheese and bacon, and wrapped in a flaky puff pastry.”

Fish tacos arrived on Firefly’s menu more recently, but have proven to be just as popular. They consist of lightly battered and fried halibut wrapped in a grilled tortilla topped with a house-made sweet chili slaw and pineapple pico de gallo.

Brick oven pizzas, salads with housemade dressings and desserts, such as the pineapple upside-down cake with pineapple ginger sauce and vanilla ice cream, round out the menu.
Come as you are; while the food may be extraordinary, the vibe is casual.

“Firefly is a modern roadhouse serving upscale cuisine in a relaxed setting,” Sharp says. “Our enclosed glass porch overlooks a beautiful pond with koi and catfish that guests can feed. What I enjoy most about working at Firefly is the passion of our team to always be improving and doing the best we can for our guests.”

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