The doors officially open for dinner on Sunday, Aug. 4, but Hubs and I tasted a preview of what’s to come during the Friends and Family soft opening at Stella Rossa Ristorante.
The dinner menu is a sampling of Italian favorites: rigatoni, sausage and peppers, chicken parmesan, veal saltimbocca, calamari, mozzarella and tomato antipasto, and more. The menu may change slightly as feedback rolls in from the soft opening diners’ comments, but executive chef Anthony DiPascale adds his personal touch with a few tasty twists that currently include T-bone florentina, crab and linguini rossa, branzino livornese, chicken maximus and salmon toscana. You’ll have to stop in to sample the final menu and see what tricks chef Anthony has up his sleeve.
One thing that won’t change—a selection of wood-fired pizzas courtesy of the newly installed ovens. The restaurant’s open kitchen space has been expanded to include more than a glimpse into what’s being wood fired. Rest assured, many signature dishes will be cooked up in these ovens.
Two more things that are certain to be at Stella Rossa: the artisan cheese, charcuterie and olive program sourced by Di Bruno Brothers of Philadelphia, and the wine list that’s heavy on selections from Italy. Do check out the seasonal cocktails, Stella-Cellos (lemon, orange and cello of the Day) and sangrias.
Hubs and I enjoyed stellar service from Alex, who made sure our wine glasses were never empty—nor were our stomachs. Portions are healthy at Stella Rossa, and I took quite a bit home for another meal. Hubs started with zuppa di minestrone, which was jam-packed with local veggies, beans and pasta in a light tomato broth. He reported it was robust, well seasoned and offered more noshables than broth (a good thing). To quote, “it screams for you to dunk the warm bread in it—I could eat a gallon of this soup.”
I tackled the ample portion of arancini: classic fried risotto balls with sun-dried tomatoes, provolone, fresh basil and marinara sauce. The super-creamy and rich interior was a great textural match for the slightly crunchy exterior. Flavorful on its own, the arancini really sang from the slight tang of the chunky marinara.
We went old school for dinner. Hubs did the comfort food route with spaghetti and meatballs in a tomato marinara kissed with parmigiano-reggiano. A nice touch: diners have a choice of beef, veal or veggie meatballs. He chose beef, and was happy to see they were very meaty indeed—no excess fillers here. The al dente pasta and the very fresh sauce pulled it all together.
I couldn’t resist eggplant parmesan, a dish I love to eat but loathe to cook. Stella Rossa’s treatment that evening was thick slices of eggplant layered with fresh (not shredded) mozzarella, ricotta and that signature marinara sauce. The thick slices pushed the eggplant flavor forward, which is different from what I’m used to eating. I’m a big fan of eggplant, so it was refreshing to taste how the other ingredients took second place to this earthy veg. This dish comes with a side of spaghetti—it’s a packed plate.
We weren’t going to have dessert, but then out came those one-serving delights a la Harvest Seasonal Grill & Wine Bar (another Dave Magrogan Group restaurant). Think a giant shot of cake-and-mousse-and-sweet goodness. We both caved, and tried the tiramisu and the Nutella. They were fresh and chilled and a nice end to the meal.
While Hubs and I have sipped our share of California wines, I was interested to try an Italian red. I started with the house wine, a Citra Montepulciano which did justice to its description—smooth tannins, jam and oregano. This is a house wine you can drink and not feel like you’re settling. I also had the Castello di Meleto Super Tuscan that promised rich, tart and anise, and also delivered. Hubs stuck with an old favorite from the US of A, Napa Valley’s Montoya Cabernet Sauvignon, as he enjoys really big tannins, chocolate and, with this vino, a hint of cedar. Wines are available in a 4 or 7 ounce pour, half carafe or by the bottle.
Stella Rossa Ristorante’s official opening dinner is Sunday, Aug. 4. General manager Victor Rossini expects to start offering brunch on Sunday, Aug. 11, and lunch service on Monday, Aug. 12. Keep an eye on Downingtown Dish, and Stella Rossa’s website and Facebook page for the latest on Downingtown’s newest Italian bistro. It’s located at 20 E. Lancaster Ave., and may be reached for information and reservations at (610) 269-6000.
