When a new restaurant comes to town, there is always an air of excitement. What will it offer? Will the food be good? Will the atmosphere be inviting?
When Stella Rossa moved into the former paper mill location on the corner of routes 322 and 30, Downingtown knew exactly what a treat they were in for. Established as an Italian take on what the Dave Magrogan Group does well with Harvest Seasonal Grill & Wine Bar, Stella Rossa was a hit right from the start.
New Year, New Menu
Walking through the front doors, foodies are greeted by a contemporary yet rustic vibe: metallic light fixtures paired with hefty exposed wood beams and stone walls. In the cold of winter, the fireplace creates a cozy atmosphere, but with the new blooms of spring, take a seat by any number of windows to enjoy the bustling park view.
Lead by chef Anthony DiPascale, a South Philadelphia native who was formerly the executive chef of Magrogan’s Harvest Seasonal Grill and Wine Bar in University City, the team recently spent two months experimenting with flavors and recipes to give a breath of fresh air into the menu. Each recipe was worked up and offered for a limited time as a special, and through a process of trial and error, the team observed what was worked and what did not. The most well-received dishes—chosen by diners, in a sense—have worked into the new and improved menu of today.
I had a chance to sample the new menu, and to say it was delicious is an understatement. Not only has Stella Rossa added 19 new wines, but they’ve recently put prosecco on tap (the Philadelphia location was only the second in Pennsylvania to do this, with Downingtown following shortly thereafter). Chef Anthony gave a great overview of samples, the perfect taste of each new addition.
Stella Rossa’s New Must-Try Dishes
Stella Antipasto
One of the highlights of the new menu is the Stella Antipasto, which includes a choice of two cheeses, two meats as well as mixed olives, dried fruits and mustard. Piave, a surprisingly sweet and mild cow’s milk cheese, was the perfect companion for the Prosciutto di Parma served alongside. As a huge fan of Gorgonzola, the Gorgonzola Dolce was an earthy treat. I spread some over a toasted baguette slice with a dollop of honey. It was heaven.
Fried Zucchini
One of my favorite samples of the night was the fried zucchini. Shoestring slices of fresh zucchini are fried to perfection and served with zesty marinara sauce. This is a great vegetarian option for those who enjoy fried calamari, as it mirrors the look and texture. I couldn’t help going back for thirds (and fourths and fifths).
Steamed Mussels
Seafood lovers cannot miss the steamed mussels in spicy marinara sauce. Despite being out of season, the tomatoes were a surprising burst of flavor, and played well off of the fresh and briny mussels.
Pasta
What is an Italian dinner without pasta? Stella Rossa has a vast array of options, and we were delighted to taste the cavatelli tartufo, fettuccini pisello and jumbo shrimp scampi. Despite both being in a cream sauce, the cavatelli and the fettucini had amazingly unique and different flavors. The cavatelli was tossed with chicken and mushrooms, with a bright and earthy flavor, while the fettuccine incorporated peas and thick diced pancetta, which added a smoky depth. The shrimp scampi, served with capellini, lemon and tomatoes, is the crowning jewel of any Italian restaurant. The Stella Rossa version is full of flavor and light.
Veal Saltimbocca
Veal saltimbocca was the entree highlight. Wrapped in prosciutto and provolone, the veal was tender and juicy. The saltiness of the meat and cheese made an enjoyable play with the rich and earthy marsala sauce. I’m a big “sides” person, and the mashed potatoes served with the veal were everything they should be: creamy with the perfect amount of chunky texture.
Dessert
The most important rule of eating at a restaurant is always save room for dessert. Dining at Stella Rossa is no exception. The Stella Rossa dessert shooters, a favorite recipe from Dave Magrogan’s Harvest Restaurant, are the perfect portion to end a meal. Many are under 300 calories, but don’t be fooled: they pack a delectable punch. Our trio included chocolate peanut butter mousse, nutella mousse and strawberry cheesecake. I would be remiss in saying I could choose one as a favorite (although I do have a soft spot in my heart for all things chocolate-hazelnut).
What are you waiting for? Mangia!
Stella Rossa is located at 20 E Lancaster Ave, Downingtown, PA. You can reach them by phone (610) 269-6000.
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