The steakhouse craze hasn’t been confined to Center City Philadelphia. Firecreek seeks to bring the steakhouse blitz to Downingtown. Craig LaBan finds food and service both need some help.
When things go right, I see Firecreek’s appeal. The N.Y. strip, at $34 the most expensive entrÃ©e, was perfectly cooked and tender, with a hearty smoked-bacon and potato hash and a traditional red-wine gravy. A New Orleans-style “BBQ” shrimp was also satisfying, its buttery Worcestershire-tanged sauce and summer succotash of corn and limas hitting the spot. The seared tuna steak with mango salsa over bok choy was perfectly fine in a 1990s-fusion kind of way.
But this kitchen needed far too many tweaks – big and small – to make these dinners work.
One Bell – Hit or Miss