SUSTAINABILITY OF BODY AND PLANET IS OUR PRIMARY GOAL WHEN CHOOSING INGREDIENTS. GOOD TIMES IS OUR PRIMARY GOAL FOR EVERYTHING ELSE.

Jay Beaman is our manager/wine savant/liaison to both the word of culture and the world of technology/weird (but favorite) uncle/conscience. His dedication to service and his unbridled passion for all that is good make a seat at the bar for dinner at Firefly the best seat in town.

Our Chef de Cuisine is Haley Sausner, who came to Firefly years ago as a humble line cook, and has now grown into a culinary force to be reckoned with. The joy and dedication she brings to her craft has energized the entire restaurant. There is no one in the universe who cares more about whether you enjoy your meal at Firefly, including you, yourself. We apologize in advance when she appears beside your table grinning wildly at the prospect of hearing that you enjoyed what she prepared especially for you.

It would be criminally negligent not to mention the dream world of magic (think unicorns and rainbows) flying out of the mind of our gifted pastry chef, Debbie Hughes.  Always deftly balancing the warm comfort of tradition and the toe-tingling thrill of the new, Debbie is sure to bring your meal to the soft, glowy close afforded only by the best desserts.

Brad’s wife, Jennifer, joined the management team as Firefly’s bookkeeper and overall voice of reason. She is our anchor, our mast, and somehow manages to hold everything together no matter how hard the rest of us try to screw things up. She also does math so we don’t have to. But perhaps the greatest additions to the Firefly team are Brad and Jennifer’s daughters, Essie (10) and Elisha (8). Essie has already begun her restaurant management training and is feeling quite comfortable directing the staff to execute her vision of the perfect restaurant, which for now just means that everyone does whatever Essie wants them to do. Elisha is already the perfect host, making everyone feel welcome and loved.

At 23 years old, we’d like to say that we’re now all grown up. But, as with many 23 year olds, it’s just not the case. Sometimes it feels like we reinvent ourselves every day (as one often does in their 20’s), adapting to the realities of operating a restaurant in San Francisco in 2016, adapting to our evolving palates as well as the ever evolving palates of our neighbors and a constant re-evaluation of why we’re here (again, have you ever been 23 years old?). How can we be better stewards of the environment? Better citizens of the culinary community, Noe Valley, San Francisco, the world? Sometimes we know, sometimes we don’t. Come by and tell us how we’re doing.

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