City Eats profiles Firefly Chef Danny Bortnick in a Q&A.

Firefly's latkes are featured in a roundup of holiday dishes by the Huffington Post.

City Eats features one of Firefly’s signature comfort food dishes, Corned Pork Tenderloin.

Firefly’s Cadillac Grilled Cheese is featured in Endless Simmer’s roundup of the best grilled cheese sandwiches in the country.

The Washington Post selects their favorite winter cocktails, including the Miss Figgy at Firefly.

Politico features Firefly in their annual dining guide. “Dupont Circle’s Firefly may be best known for its hard-to-beat weekend brunch, but each day, the restaurant highlights local, sustainable ingredients in its forestlike setting.”

The Washington City Paper writes about restaurants around town that feature vegetarian-friendly entrees. Firefly chef Daniel Bortnick is featured for having two vegetarian-friendly entrees: kuri squash risotto and eggplant Parmesan.

Oprah.com features a holiday appetizer recipe for Devils on Horseback by Firefly chef Daniel Bortnick.

Drink DC writes about Firefly’s new autumn cocktail menu.

Nation’s Restaurant News writes about Chef Danny Bortnick’s gluten-free peanut butter ice cream sandwich.

The Washington Post Express features some of the best meatless sandwiches around town, including Firefly’s Cadillac Grilled Cheese.

Washington Times features Firefly in this article highlighting chefs and restaurants that are eschewing cities like New York and opening or expanding in DC. Firefly executive chef and general manager Daniel Bortnick discusses the D.C. dining culture and how it has remained stable in the face of economic uncertainty. 

A video interview of Bortnick accompanies the feature.  http://www.youtube.com/watch?v=rGWeheOZZ6Y&feature=relmfu

An online magazine dedicated to gluten-free eating features Firefly in their guide to Washington DC dining, saying, "They proudly support local farmers, with fresh, seasonal menus and unique cocktails. The food and atmosphere are grown-up, but a kids’ menu keeps little ones happy."

Washingtonian Magazine features Firefly Chef Danny Bortnick and his gardening tips, from his expansive 450 square foot home garden.  July-August 2011.

Bethesda Magazine highlights Chef Bortnick in this feature story on expansive home gardens in the Bethesda neighborhood. July-August 2011.

The caper powder that gives Firefly's signature deviled eggs that extra kick is featured in this article on interesting powders, dirts and dusts. April 2011.

Chef Bortnick provides a guide to five of his favorite gluten-free ingredients. January 2011.

AOL's City's Best features Firefly in this article about restaurants that cater to diners with allergies: "In addition to regular lunch, dinner and brunch menus, the neighborhood restaurant has special gluten-free menus for people with celiac disease...[Chef] Bortnick says Firefly has a strict system for handling other allergies too..."  January 2011.

Kid expert, Eileen Ogintz, from takinthekids.com, pens this piece on unusual kid menus from around the country. "On a steamy Friday night in Washington, D.C.'s trendy Firefly, families with young kids enjoyed the farm-to-table entrees."  "Chef Danny Bortnick, himself the father of two young kids, says while parents dine on braised lamb or fish and vegetables, depending on the season, he strives to give even his youngest diners "real food," whether it is homemade mac and cheese, baby shrimp, PB&J and banana on multigrain bread, celery and carrot sticks, or a fruit plate.  September 2010.

James Beard Award winning radio show host, Kojo Nnamdi, invites Executive Chef Danny Bortnick to discuss Firefly's commitment to gluten-free fare.  August 2010.

Washington Post Magazine picks Firefly as a 'Best Bet' for one of the most novel kids' menus in town, claiming, "the restaurant offers each child an unbaked cookie at the beginning of the meal that can be decorated (giving the grown-ups time to look over the menu) and sent back to the kitchen to be baked into dessert." April 2010.

Washingtonian offers restaurant suggestions for a first date: "In DC...the cozy lounge at Firefly fit[s] the bill, too."  February 2010.

The Washington Post suggests Firefly's mini pot roast on its list of "hearty dishes [that] have the power to warm [readers] up from within...After three days of prep (and 18 to 20 minutes of cooking time once you order), the thick cut of boneless short rib arrives on a cast-iron platter with mashed potatoes, cooked carrots, roasted shallots and a sweet sauce made from veal stock."  January 2010.

Chef Danny Bortnick shares techniques on preparing healthier versions of latkes. December 2009.

Firefly Chef Daniel Bortnick accepts a challenge from Washingtonian to cook a tailgate party for 15 people for $75 and under. "There's no game on, but we dive [in]...and we lick our fingers clean after each wing. A tailgating touchdown." October 2009.

Chef Daniel Bortnick provides Washingtonian readers with alternative lunch ideas and recipes for kids. August 2009.

Washingtonian raves about Firefly in this article featuring the 75 best bars in the Washington, DC area.  The article urges readers to "Bring a Date...A tree separates the dining room from the bar and lounge at this cozy Dupont Circle Spot...a carefully crafted cocktail list...boasts creative choices..."  March 2009.

Washington Post food critic Tom Sietsema features Danny Bortnick's creative kids' menu for his weekly column. Sietsema notes, "As the father of two young sons, Daniel Bortnick can speak with authority on how children like to eat. Now the chef is putting some of that expertise to use at Firefly, which introduces a clever kids' menu...their presentation [of the dishes] makes them special, each item is served in a kid-size pot or saute pan, so "nothing's touching" on the plate..." March 2009.

The Washington Post food section selects Firefly's submission in a bid to restaurants to make a case for hosting date night for the Obamas. One of the winning points, notes writer Jane Black, is that "the chef made 1,200 of Michelle Obama's shortbread cookies for the inauguration...he's got the recipe down." February 2009.

In this rave review, Gabriella Boston states, "Take the mini pot roast...the roast is nicely braised and very tender; it rests on super smooth, surprisingly flavorful mashed potatoes, and the accompanying shallots and jus give the right amount of acidity and sweetness...This is a fine place to dine with solid if not terribly creative food, speedy waiters and a friendly, warm atmosphere and decor."