Testa Rossa Glen Mills Will Offer Italian-American Food

GLEN MILLS, PA —Testa Rossa will open in the former Ruby’s Diner at 919 Baltimore Pike, at the Shoppes at Brinton Lake in the summer of 2024.

Originally slated to open as Rosalie Glen Mills, Fearless Restaurants decided to pivot and create a new concept that is a vibrant, casual Italian-American, restaurant that exudes fun in both its décor and menu.

Testa Rossa, which means redhead in Italian will embody the fun and fiery spirit of its namesake.
The Italian American Kitchen will have 180 seats indoors including booths and a large center bar. There will be an additional 100 seats outside on the patio.

The restaurant is being designed by Stokes Architecture + Design, Philadelphia. The interior design will be a playful and sultry mix of 1960s—inspired bold patterns and colors featuring Campari red accents. It will be warm and inviting and incorporate dramatic visuals and indulgent touches.

Testa Rossa will offer a vibey atmosphere with familial as well as inventive takes on classic Italian dishes.

Rosalie Wayne Executive Regional Chef Merick Devine will also lead the culinary team at Testa Rossa. Like its sister restaurant Rosalie Wayne, the menu will feature house-made pasta.

“It will be a more casual menu, heavily focused on pasta and pizza. there will be regional classics, elevated Italian-American familiars, and a few dishes that land somewhere in between,” Devine said. “Save room for dessert which will include soft-serve gelato, pizzelle cones, Chinotto floats, and pistachio milkshakes.”

Before leading the kitchen at Rosalie, Devine served as the executive chef at White Dog Cafe in Wayne.
Before joining Fearless Restaurants, he worked at Frasca Food and Wine in Colorado for over six years. While serving as Chef de Cuisine, Frasca was nominated twice for the prestigious James Beard ``Outstanding Restaurant” award.

“I wasn’t the guy who always knew he was destined to be a chef, “ Devine said. “But what I liked to do was eat. I was very fortunate growing up that I had an amazing family that valued time together and always placed importance on it.

“It wasn’t until college that I started buying cookbooks instead of textbooks. I started skipping class to test new recipes and practice sharpening a knife. It was during this time that my career and path were ignited.”