I was looking for a place that had warm food and a warm atmosphere on a chilly mid-week evening. Kato found a parking space on the street close to the entrance of Firefly Gastropub. We dashed in to escape the cold. 

The two-sided oval bar was full of diners chatting amiably. We were seated on a banquette in the corner of the bar, oddly named the “hot tub” by the staff. No water was in evidence but the spot did provide Kato a view of the tables of families and groups of friends in their 40s and 50s in the two dining rooms and the raised booths in the bar area. The restaurant’s lighting not only adds to the atmosphere but also helps the food and the patrons look their best. It is an intimate yet affable room.

Firefly has a menu that is true to its gastropub aspirations. In addition to the regular menu, an ambitious list of specials, including tostadas or pan-seared scallops for appetizers and T-bone steaks, pastas, swordfish and even chicken pot pie for mains.

Kato, on his own vacation week from training, ordered the sticky crispy chicken wings with barbecue sauce as his starter. I chose a favorite — crispy Brussels sprouts with sweet Thai chili dressing. For our mains, Kato, concentrating on building muscle, no doubt, picked the grilled elk chops. I chose the lobster ravioli special.

Sitting at the bar, we observed the excellent bartenders first hand. They deftly mixed a range of things for the patrons from the exotic to shots. I opted for an Amari spritz mocktail which, despite the crush of diners, arrived promptly. The restaurant offers a wine and beer list, as well as expertly made cocktails.

The appetizers came quickly. Kato grinned at his pile of chicken. Served with the traditional carrots, celery and blue cheese dip, the wings were prepared without too much sauce, which can drown the taste of the chicken.

I’m sorry to say that the Brussel sprouts were a bit of a disappointment. The portion was large, but crispy was not a word that would come to mind to describe the little green packages. Although they were nicely coated with the Thai chili sauce, they arrived lukewarm. I suggest ordering these on a less crowded night or going with the hummus appetizer which is served with grilled naan and vegetables, which I’ve enjoyed here on previous outings.

Kato, having enjoyed his wings, was relaxed and sensed no danger. The bartender thoughtfully packed up the leftovers in the kitchen for Kato to enjoy after the next morning’s martial arts workout.

When presenting the appetizers, our server thoughtfully asked if we were ready for our entrees to be prepared. The option to guide the timing of our meal was in keeping with the casual but professional attitude of this place.

Kato, who had never tried elk chops before, was truly delighted when they arrived. The plate was artfully arranged with care to assure height, balance of the elements and color. The chops came with zucchini and a root vegetable hash, garnished with a bright pomegranate reduction. I could not resist a taste. Done rare, the chops are a bit tougher than beef, but done in a manner to prevent the chewiness that sometimes plagues game. The meat was very rich, the pomegranate providing a needed counterpoint to the meat. The root vegetable hash was a satisfying starch; the zucchini gave a freshness to the plate.

My lobster ravioli was garnished with microgreens and lovingly cut small bits of tomato, asparagus and scallions. There was plenty of lobster meat in the pasta parcels, but the dish fell a little short. It arrived lukewarm, which caused the sauce, an already a bland affair, to get somewhat gummy. It was satisfying, however, and the al dente pasta held together, cutting easily with the side of the fork rather than exploding, so that all of the lobster was available to be forked with its wrapping.

On past outings to Firefly, I have enjoyed the roasted quinoa veggie bowl — an enormous plate of chickpeas, roasted asparagus, carrots, mushrooms, zucchini, kale, edamame and its namesake quinoa.  The burgers also are a standout and are served with addictive fries. The pan-seared salmon with risotto is excellent, as are the scallops.  

Dessert options, on this evening, were churros, crème brûlée or carrot cake — enough to satisfy a range of tastes.

Walking out into the cold evening, Kato and I agreed that we were warmed by the ambiance, skilled cooking and welcoming atmosphere we had just experienced. 

RESTAURANT REVIEW

Firefly Gastropub

71 Church St., Lenox

413-637-2700, fireflylenox.com

Hours: 5 to 9 p.m. Monday through Thursday; 5 to 10 p.m. Friday and Saturday. Closed Sundays. 

Price: $10 to $41