The closing countdown has begun for Firecreek, the three-year-old steakhouse in a 200-year-old refurbished paper mill on the banks of the Brandywine in Downingtown. Its last day is likely around June 17, according to management.
Dave Magrogan (Doc Magrogan's, Kildare's, Harvest Seasonal Grill & Wine Bar) is waiting in the wings to convert it into a new concept for him: Stella Rossa, an Italian bistro with wine bar and Neapolitan pizza oven.
He's saying mid-July for the opening.
Chef Anthony DiPascale, who has spent the last year as executive chef of the Harvest in University City, will be chef. He grew up in his family's butcher shop and worked at the former Brasserie Perrier and Max's Fine DIning as well as at Tutti Toscani. He'll locally source his ingredients and make his own mozzarella.
Di Bruno's will source the cheese, charcuterie and olive program, and the bar will offer Italian wines, international craft beers and specialty cocktails.
Firecreek, with a sibling Doghouse burger shop attached, opened to great promise in 2009. Another Firecreek and burger shop - in Voorhees - closed a year ago.