Cold tapas include smoked salmon toasts made with brioche toast, dill sour cream, pickled red onion and capers. Definitely try its hot plate of stuffed dates which are bacon-wrapped and includes smoked almond, red wine reduction and blue cheese. Entrees and desserts are also offered.
Its house-specialty, Sangria, marinates for three days and pairs with many of its dishes. Wines by the glass, brews and signature cocktails are also available.
Chef John Simmons began cooking professionally at 15 years old and continued his culinary career on the Strip. In 2003 he conceived Firefly Tapas Kitchen and Bar and has expanded to three locations around the Valley.