FOR IMMEDIATE RELEASE
Profile Public Relations
DEVELOPERS TOM DEIGNAN AND KEVIN
SILVERANG TO OPEN FIRECREEK ON THE
“We’re thrilled to be creating another restaurant
together,” says Deignan, who purchased the property
in 2004 and has been leading the revitalization of central Downingtown.
“This historic building deserves to be a destination, and with Chef deMarco in the kitchen, we expect
that this will become the anchor for Downingtown’s burgeoning dining scene.”
With the help of designer Lauren Thomsen, Deignan and Silverang have
totally renovated the space, incorporating elements such as cogs and wheels
preserved from the original mill and exposed stone alongside rich fabrics in
warm tones of burgundy and scarlet, echoing the ‘fire’ in Firecreek.
A linear fireplace, extensive lounge space with
low, comfortable banquettes and brown leather chairs give the atmosphere a
contemporary, welcoming feel. A lively bar scene and seasonal outdoor
dining will contribute an air of fun, while a menu of both classic and
innovative steakhouse fare will offer guests a multitude of options, appropriate
for any occasion.
Chef deMarco’s menu is
divided into several categories: “…To Start,” such as Crispy
Calamari with cilantro lime aioli; “…Some Greens” and “…More
Greens,” including Fire-Grilled Chopped Chicken Cobb with avocado, applewood bacon, tomato, queso blanco and red onion; “Homemade Soups” will
include a daily selection such as Black Bean or Roasted Portobello
Mushroom Bisque; “…From the Grill,” including classics
such as Filet Mignon and New York Strip Steaks as well as such a
la carte options as Slow-Roasted Prime Rib, in both a 12 oz. and 16 oz.
size and Lemon-Rosemary Chicken; “…On Top,” a dizzying
array of sauces such as Firecreek Barbecue
Sauce and Bourbon Mushrooms; “…On the Side,” including
such accompaniments as Au Gratin Potatoes, Iron Skillet Corn Bread and
Honey Glazed Carrots; and “…From the Sea,” a collection of
seafood entrees such as Blackened Swordfish Brochette with mashed yams
and mango salsa. A signature burger and house-made chili will also be
featured. The menu will range in price from $6 to $15 for starters and
$15 to $32 for entrees.
“Our aim is to serve steakhouse fare – great
cuts, decadent sides and tantalizing appetizers – in a way that is accessible,”
says Chef deMarco, who grew up in Villanova and was
named one of Esquire magazine’s “12 Chefs to Watch” in 1999. “I’ll
be using our relationships with local farmers, growers and purveyors to bring
the freshest ingredients into our kitchen and onto our guests’ plates.”
A selection of hand-picked wines, with a focus on
stand-out domestic offerings, will be available by the glass and the
bottle. Offerings will include classic steakhouse favorites, such as
hearty Napa Valley Cabernet Sauvignon, alongside avant
garde bottles such as an Oregon Marsanne. The beer list will focus on local favorites
including Downingtown’s own Victory and nearby Phoenixville’s Sly Fox.
“Our wine, beer and cocktail selections will
complement the food,” says Donaldson, whose hospitality has made 333 Belrose a local favorite. “With our extensive food
and drink options, we are a great choice for everyone from families looking for
a casual night out to couples celebrating a special anniversary. There is
no place like this anywhere in the area, so we expect it will be a great
addition to the region.”
Firecreek Restaurant and Bar is part of a new mixed use
development project being co-developed by Deignan and
Silverang known as The Paper Mill on the Brandywine
which will also house 44,000 square feet of commercial office and retail space,
65 loft-style condominiums and a second restaurant.
Firecreek will be open for dinner seven days a week, Monday
through Thursday from 5 until 10 p.m., Friday and Saturday from 5 until 11
p.m., and Sunday from 4 until 9 p.m. Lunch will be available from 11:30
am to 2:30 pm daily, with brunch available on Sunday. Firecreek
will also have a private dining room for up to 50 guests offering an additional
area perfect for private parties and special events. For more
information, or to make a reservation, please call (610) 525-8900 or visit www.firecreek-restaurant.com.