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Before you dismiss Firecreek for its location (nearly an hour outside Philly in Downingtown), know this: it’s worth the schlep.
The first thing you’ll likely notice about Firecreek, besides the exuberant hostess, is the size. Rather than division into separate spaces, the restaurant is enclosed by one long, warm stretch of stonewalls (it’s housed in a former paper mill). The designers of Firecreek took were able to bring one of my favorite aspects of Jose Garces’ Amada to a new setting: a long chef table with stools situated in front of the open kitchen, one of the restaurant’s greatest attributes.
An open kitchen means no secrets. The speed, stress and pressure of the production line are raw and exposed. Firecreek’s kitchen is long and narrow, with countless chefs shouting kitchen-isms between flips on the grill. After two minutes in front of the lion’s den, I was on the brink of a heat stroke and in need of a Prozac--these chefs deserve kudos for remaining sane and functional despite a captive and judgmental audience.
Stress management aside, these chefs prepare some incredible food. The calamari, a house special, was fried to perfection and served with a smoky cilantro-lime aioli. For dinner, I tried one of the night’s specials: pan-seared French chicken breast. The dish burst with awesome flavors thanks to jumbo shrimp, black bean cilantro salsa and sautéed asparagus with chile cream sauce. Juicy French chicken, a hint of lime (a great addition) and a final spicy kick with chipotle shrimp and I was in love. I laid my trust completely in the chefs and decided to finish the meal with whatever dessert special they had crafted, which tonight was a cinnamon-pumpkin mousse. Laden with Captain Morgan-soaked raisins (which taste more like the Captain and less like the Sunmaid) and crusted ginger snaps, this hit dish should be a menu staple.
Mind you, a meal at Firecreek won’t come cheap. Entrees average around $28, but it is well worth the expense. On any given day, specials may include loaded baked potato soup with Applewood and Vermont cheddar; red onion-crusted New York strip; and a changing selection of wine. Chef Carlo DeMarco’s combinations are always unexpected and delicious, like his quesadillas with portabella, caramelized onion, warm brie fondue, green apple and dried cranberry salsa, for instance.
