Since my first visit to off Strip tapas parlor Firefly I haven’t been able to get enough of their tasty shared plates like toothpick-speared chunks of tortilla Española, bite-sized meatballs in tangy sherry tomato sauce and chorizo clams swimming in a broth so toothsome I’d chug it out of the bowl, if it wouldn’t scare the folks at the next table.
Now, there’s more ‘Fly to go around. The restaurant, which opened in August of 2003 under the watchful eye of Chef John Simmons (formerly of Mon Ami Gabi at Paris Las Vegas), has expanded, taking over the next door store front that until recently belonged to Firefly’s sister restaurant, the Asian eatery Dragonfly.
While not connected to the main restaurant area, the addition serves as a much needed overflow space for the popular Spanish spot. Done in the same sultry reds with dim lighting, a small bar and a mix of low-slung lounge seating and regular tables, the room is used only when needed, typically on busy weekend evenings.
Seating isn’t the only thing that’s grown at Firefly. The menu has expanded, as well. New offerings include tuna pepper poppers, a dainty plate of peppers stuffed with tuna served on crispy chips, lamb tartlets, which are really pastry cups filled with rich, almost chocolaty lamb stew and fragrant steamed mussels in a spicy broth of red curry and coconut milk.
On this subject, more is really more. You can never have enough Spanish ‘Fly.