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Green Russell's prices don't match its drinks or food

I'm not sure I've ever been more excited for a place to open than I was for Green Russell. I'm a fan of the cocktail movement, even with all of its occasionally snob-tastic and overpriced nuances, and a sexy cocktail den, with pre-Prohibition libations and aloof, attractive bartenders spilling facts about Fernet, seemed like just what this town needed. And when Green Russell's doors — specifically, the swinging pie-shop door that fronts the place — opened last November, I was awestruck by what Frank and Jacqueline Bonanno and award-winning bar manager Adam Hodak had created in this subterranean spot in Larimer Square. Exposed brick walls backed intimate nooks and crannies filled with clusters of armchairs; plush red swivel bar chairs fronted the bar, and a greenhouse full of herbs destined for future cocktails cast a green light behind the bar. Throughout the space, there was an air of hushed, sultry secrecy — even though Green Russell was never much of a secret.

But my excitement quickly dissipated, because the bar has all kinds of problems. Seats too far apart (and attached to the floor), making conversation with your companion a little more difficult than it needs to be. Crystals of ice pelting you in the face when a bartender hammers a chunk free for a cocktail. And some bartenders who do worse.

At Green Russell, each tender provides service for one part of the bar. If you're lucky enough to be sitting in a capable mixologist's section, your cocktails will be tailored to your liking, and likely excellent (and you might get all those facts about Fernet, too). But the pseudo-speakeasy lost some strong members of the original staff (perhaps because of the bad light and lack of mats behind the bar; I can't imagine that it's a comfortable spot to work), and their replacements were less savvy, so you're not always going to be lucky. The last time I was in, on a very slow night last week, my assigned bartender took fifteen minutes to make my drink, made it badly, then talked in circles about why the cocktail tasted the way it did without fixing it — and, as part of her lecture, sampled the bitters with her fingers, straight from the bottle. It was probably a blessing that our second order was lost in the ether, after a bar back promised to pass along the message and forgot.

If the bar were more consistent, I might be able to ignore the problems with the food — or better yet, ignore the food altogether, since this is a place designed for drinking. That intention was reflected in the original board of bar snacks, which were half-assed in execution and expensive. Most offensive was the $12, soggy French bread pizza with crusted-on sauce and congealed cheese, not unlike the kind I used to pull out of the microwave when I was a middle-schooler without a clue.

Turns out that Frank Bonanno was frustrated with that early menu, too, and wanted it to move in a different direction. So three weeks ago he brought in Sean Kelly, the chef who'd partnered with Larimer Associates at LoHi Steak Bar and Ernie's Bar & Pizza, to redesign the list and bring Bonanno-level quality and consistency to a kitchen where Bonanno himself doesn't have time to cook every night. And already they've 86'ed the pizzas — but Kelly still has his work cut out for him.

On the recommendation of that clueless bartender, I tried the new chilled lobster cocktail, chunks of shellfish mixed with bright grapefruit wedges and a slice or two of avocado, doused in creamy dressing and served in a phyllo pastry bowl that got soggy before we could finish it. It was reminiscent of shrimp cocktail — but I would rather have had shrimp cocktail, because then I wouldn't have mourned the egregious abuse of the lobster, which had been overcooked to the point that it more closely resembled octopus. And I also wouldn't have had to pay $16 for it. The warm cheese popovers also left me cold: Four deflated little muffins came topped with a thin layer of cheese that hadn't been heated long enough to melt away the evidence of the shreds.

I liked the flavor combination of honeyed barbecue rabbit, mustard cabbage slaw and Texas toast, which was kind of like a sloppy joe. But why drown the gamey taste of rabbit in sauce? Why not just use chicken, which has a similar texture? If it's so you can charge me $14 for bunny on four toast points, that's just irritating. And while the pigs in a blanket — glistening, house-cured pork belly encapsulated in flaky, buttery pastry crust — were tasty, at four two-bite morsels for $12, they were overpriced, too.

The check, which arrived on a shiny silver platter, totaled $77 — before tip — for two marginal cocktails and four average snacks.

No secret that there's nothing sexy about that.

 
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34 comments
Thepourboy
Thepourboy

Sure! the prices of fine dining and something different to Denver can be a bit much sometimes, But to break something down to it's simplest ingredient and ridicule somehting because you cant afford it!! Maybe they don't need your RifRaf.

blackshoes
blackshoes

It's shit on a shingle served at Tiffany prices. The reviewer makes excellent points, mostly being make good food and competent drinks and the price won't be an issue.

Serve me bar b qued rabbit for $16 but make it worth my $16 and most of all my fucking time

jenniferisabel
jenniferisabel

I like Green Russell as well as the concept but I think they've got more work to do. Price is definitely an issue and I typically suggest going elsewhere if I want more than one drink. I am hopeful that GR can make a few changes because it is a fun idea and great location.

San Diego Rob
San Diego Rob

Whats up Shrunks butt? Seriously? Why is she bashing this great spot. I moved here recently from San Diego and didn't expect anything as cutting edge as Green Russell but was pleasantly surprised by Denver's speak easy. I still haven't' been to Mizuna but its next on my list to try

Mindy
Mindy

I couldn't disagree more with this fiction. Green Russell is one of Denver's best new spots and its location is perfect, the ambiance is stellar and the food/drink is par with Bonanno's excellence. Its a shame someone is trying to build her credibility by bashing one of Colorado's great chefs. If its good enough for Anthony Bourdain its good enough for me.

Kman
Kman

Green is something new and amazing in Denver. If you don't get the concept don't come. If you like the concept I will see you at Green Russell for some amazing cocktails and food.

Maggie Chamberlain
Maggie Chamberlain

I REALLY disagree with Shunk's take of Green Russell. Green Russell is positively my favorite place to have cocktails and snacks in Denver. It's so awesome to have a spot in LoDo that's not a LoDo spot. The cocktails at Green Russell are some of the most interesting I've ever sampled. Use of egg whites, herbs grown behind the bar, and a vast array of unique liquors make these bar tender recommended drinks so tasty.

The location is obviously choice. Though Green Russell is easily accessible and amongst the weekend craziness of LoDo, it's a under ground speak easy and a hidden gem. Yes, you have to make a reservation to sit and sip cocktails at the bar, but isn't that hot?!

Neil Robertson
Neil Robertson

This review is DEAD ON! I too was extremely excited about Green Russell opening up and my first visit proved my excitement to be worthy. I enjoyed the creativity of the cocktail I ordered with suggestions only and not from the menu. I also thought the food was great or very good as we tried almost everything off the menu. However, my second visit was nothing like the first. And what sucked even more was this time I brought even more friends. I spent the rest of the night apologizing and taking responsibility by attempting to take care of the whole bill. Everything I loved about it from the first time seemed to have disappeared the second time. First, the drink was way below par. I tried 2 and finally gave up by getting the one beer they had on special that was still $12. The mix was so bad, it might as well had been created by a college kid pouring a bunch of different stuff in a bowl and stirring it. The food quality dropped dramatically as well. I too thought the pizza had come from a high school cafeteria. It certainly looked and tasted like it. The crushing blow for me, however, was the ambience of the bar. Both times we were seated in booths in the back corner. However, the last time we went someone decided to add LED Christmas lights which instead of a nice glow, produced a headache inducing brightness and took away the dark, speakeasy feel I loved about it in the first place. Added to that was electronic music being played. THAT really killed the mood. Nothing fit together. We all looked at each other like what the hell happened to this place. This bar has become just another lodo copy. Nothing unique. Nothing special. What a waste.

calhounp
calhounp

we'd like to publish some of these comments in our print edition -- ideally each with the author's full name. If that's okay with you, e-mail me at patricia.calhoun@westword.com.

Bballw33
Bballw33

Huh, I find Laura Shunk a little hypocritical. Here on Eater's "Where to Eat in Denver": http://eater.com/archives/2011... (which I read a lot more than Westword), you say that Lou's and Green's are the places to be- in March. You turn and right around and write some pretty harsh words about Lou's and Green-- make up your mind! Yes, I do agree if you do not like the concept and don't want to sit and relax to enjoy your drink, Green Russel is not the place for you. You will just get frustrated and in the end be very disappointed at Green (not me, I've been there almost on a weekly basis and enjoy having a drink or two). But I think if you're going to tell us that Green isn't "it" yet, don't tell another publication that's where you'd go right now in Denver, b/c it seems that it isn't. Disappointing article.

Laura Shunk
Laura Shunk

Thanks for the comment. Here's my caveat: Eater asked me for new spots that were generating buzz and that's what I gave it -- regardless of my personal opinion.

Culinary123
Culinary123

Laura, the reason Eater asked is because it values your personal opinion. You are after all the "expert." Again, extremely hypocritical.

Dishpr
Dishpr

actually culinary 123, laura is right. a a publicist, i am asked all of the time for a short list of new hot spots...and that doesn't necessary translate to spots that get a+ marks for their food, service or ambience. the national media oftentimes wants an initial tick list of places that are drawing a crowd.

Drake
Drake

Tips for visiting the Green Russell - Have a reservation or call ahead. No one wants to stand in line. - Go with 2 or 3 people total at the most. You want to sit at the bar and four people cannot talk to each other at the bar unless you get a corner. - Sit at the bar and hope that you have a quality bartender (so far, so good, for me!) - Do not sit in front of the chipping ice (the splash zone). They really need to think about how to keep flying ice off the guests. But this is the only place in town where I can get a big ice cube (tell me others please), so I am willing to live with it. - If you are old, bring your glasses because it is kinda dark inside, and also makes for good eye safety (see previous tip) - Know what you like to drink or start by ordering off the cocktail menu. - Do not order too much food, this should not be your dinner stop. I like the trout dip. - Do not be poor or even on a tight budget - Have fun

I have had a good time every time. Though once I managed to come with four people, sit in the splash zone, be near the booths in the back, and have a party of 9 seriously loud, seriously drunk people stuff into one boot. They only stayed for 30 mins, but that night was almost a bust.

I am glad there are so many other options. I will have to give the Cruise Room another try, I always had good drinks there, but last time I got the "Shot and a bud light" line and we walked out...I thought she was serious. I love going to TAG, but bar seating is pretty limited, and the downstairs bar does not offer the same quality (or even the same ingredients on one occasion). I love Colt and Gray, but if the bar is full there, you have a long walk to try somewhere else. Love Root Down, but lots o mojitos, Love Squeaky Bean, but again, not a lot of bar seating. More seating at Lou's, nice cocktail list (ok, not sure if I should even put that in the list). Steuben's has been the most consistent for me, a big bar, a long quality cocktail list, decent food at a range of prices. I would gladly belly up to any one of those places or the Green Russell. None are cheap and all have some drawbacks, but I am glad they are here and hope they all keep improving. Now I am thirsty.

Weege
Weege

The Cruise Room is absolute dump.. stayed at the Oxford three weeks ago, and went to the room for a beverage.. terrible.. the atmosphere is null and void, the bartender was as personable as a boiled potato;skin on.. i would rather spend my cash on the kitty corner with some fresh oysters at Jax and have an actual adult beverage than the swill they be purveying at the room.. advice, just cruise past it..as its past its time..

Denveater
Denveater

I love the Cruise Room's decor as much as the next guy, but I always thought their cocktailing was not nearly up to the ambiance—the usual overly sweet, flavored-spirit yawns. I take it they've stepped up the program? Or I haven't been asking the right questions of the right bartenders?

Kevin Burke
Kevin Burke

As an occasional bartender at Green Russell I have a specific bias. I think Laura brings up some great criticism that should be taken for heart to all of us in the service industry. It behooves no one to be bitchy or arrogant. The most basic tenet of bartending is to tend to those at your bar, that means full water glasses, and a cocktail or a drink made as the guest would like it, not as you think it 'should' be. A bartender has no business recommending an Aviation if they haven't sated the guest's request to make a simple Cosmopolitan.

What Laura didn't address and many of the comments below do, is the responsibility of a guest engaging in a bartender's whimsy cocktail. IF you elect to have the barstaff make you something to your liking, and it turns out, you don't like it, you should say something. It's not rude, it's not uncouth, it doesn't mean that it was a bad cocktail, it just means that the bartender missed on their first try. By speaking up, you're allowing us to correct our mistake, pehaps we can adjust the cocktail by adding a little more acid, or sweetening it with a touch of sugar, if the balance is off a couple dashes of bitters may be necessary. It's not entirely the bartender's fault if they weren't given a chance to correct their mistake.

I know most of the bartender's who work now at Green Russell, every one of them would want to be given the chance to make the best drink for everyone, and we all miss from time-to-time.

Kevin Burke
Kevin Burke

As an occasional bartender at Green Russell I have a specific bias. I think Laura brings up some great criticism that should be taken for heart to all of us in the service industry. It behooves no one to be bitchy or arrogant. The most basic tenet of bartending is to tend to those at your bar, that means full water glasses, and a cocktail or a drink made as the guest would like it, not as you think it 'should' be. A bartender has no business recommending an Aviation if they haven't sated the guest's request to make a simple Cosmopolitan.

What Laura didn't address and many of the comments below do, is the responsibility of a guest engaging in a bartender's whimsy cocktail. IF you elect to have the barstaff make you something to your liking, and it turns out, you don't like it, you should say something. It's not rude, it's not uncouth, it doesn't mean that it was a bad cocktail, it just means that the bartender missed on their first try. By speaking up, you're allowing us to correct our mistake, pehaps we can adjust the cocktail by adding a little more acid, or sweetening it with a touch of sugar, if the balance is off a couple dashes of bitters may be necessary. It's not entirely the bartender's fault if they weren't given a chance to correct their mistake.

I know most of the bartender's who work now at Green Russell, every one of them would want to be given the chance to make the best drink for everyone, and we all miss from time-to-time.

Le Sazerac
Le Sazerac

I'm sorry to hear that Ms. Shunk's experience at Green Russell was less than stellar, and happy to say that mine was a more positive experience.

I can say that the seating arrangement at the bars at Green Russell is less than convenient for having a conversation with anyone besides your immediate neighbor or your bartender. I don't usually choose to sit at the bar when I'm with more than one other person for this reason, but seating at Green Russell is assigned, so not much choice there. While I understand and truly appreciate their "sitting room only" rule, I don't appreciate that this rule is enforced with an iron fist by the staff who greets guests in the pie shop before entering. I got up from my seat at the bar to talk to one of the guests at my birthday celebration and was told I had to remain seated! I think it's great that the bar never gets overcrowded and I LOVE not having to deal with people leaning over my shoulder holding dollar bills and barking orders at bartenders. I do NOT love being told to sit in my seat like a third grader with ADD when - by walking over to my friend to talk instead of screaming across the bar to them - I'm actually trying to respect one of the rules posted next to the bar - to keep quiet. Seating a party of 9 at the bar seems like bad space management. The seating diva, as we started calling her, also started looking very nervously in our direction when I was hugging my friends goodbye, I'm assuming because we were (gasp!) out of our seats again. Should I wave at them from across the bar, or give them a cool nod when they leave instead?

That being said, this place has some of the best cocktails I've ever had. Our bartender, Chris, who I have already recommended to friends, was lovely. He was friendly, attentive, conversational, knowledgeable, and didn't have a snobby bone in his body. Above all, he made KILLER cocktails. I started with something off the menu, moved to my all-time favorite, the Aviation (swoon!), and then asked for something delicious with Bourbon, ginger, and maybe mint. This was when I fell in love with Green Russell. Chris came back with his own gorgeous rendition of a Pimm's cup made with Bourbon instead of gin, and with a few other twists and turns. I was in Heaven. We closed out the night with a new idea he had - Chartreuse, house-made strawberrycello, and a bit of lime. Incredible.

As a final note, to address another reader's comments, the Cruise Room is without a doubt my favorite bar in Denver. Jeff at the Cruise Room is my other favorite (besides Chris!) bartender in Denver. BUT... I've had experiences at the Cruise Room that have left me feeling unwelcome and unloved. The bartender with the braid doesn't know how to make anything that isn't on the menu, and even makes fun of you for asking what she likes to make (I forgot how mean she was and had to hear her "shot of whiskey and a Bud Light" joke again. Hardy har.) She also served a "Pimm's cup" with an orange as garnish instead of a cucumber. (As a side note, Jeff saw this, nearly passed out, and gave me a REAL Pimm's - comped at that!) My point here is that even at the best bars, you may get terrible service occasionally. I always feel it's best to try a place twice before deciding to give it a negative review.

Laura Shunk
Laura Shunk

Great comment, Le Sazerac. Just wanted to respond to one point -- my review wasn't based on one visit. I've been to Green Russell several times; my observations, in this case, were drawn specifically from four different trips (a couple of which, I noted in the piece, were similar to yours -- occasions when I was served by an excellent bartender who poured an excellent drink).

Morrowm73
Morrowm73

I love a good cocktail. I also love great ambience and I do appreciate the resurgence of the "cocktail movement" however this place was ridiculous on almost every level. I went to GR at the suggestion of some good friends of mine who swore by this place and am now wondering if they went when the staff was actually schooled in what they were doing. Drinks were awful....period. The chairs were too far apart and the placed reeked of kerosene or whatever was firing the gas-lit lamps on the walls. The best drink of the night amongst my group of seasoned drinkers was a simple Manhattan.........and to be honest, it wasn't that great. If I want old-school drinks, I'll go to the Cruise Room. Their drinks never fail to impress and I always feel like I'm getting what I pay for. My prediction? This place will be gone within the year.

Kari
Kari

I agreed with the review of Green Russell from @LauraShunk I went last weekend with a reservation. They were going to sit our group of 4 in a row at the bar (not on the corner of the bar). That seemed illogical to me because there is no way we could all talk sitting so far away from each other. They were able to sit us at a table after a 10 minute wait. We had a very uninformed waitress. I asked her for more information about one of the drinks on the menu because I was unfamiliar with a few of the ingredients. She tried describing the drink for a mere 30 seconds but realized she had no idea what was in it or how to describe the ingredients. She gave up and just asked me what I usually order. I said whiskey, and that is why I asked about the special whiskey cocktail on the menu. I ended up ordering a Manhattan just because it was easier. I was mediocre. I have had far better Manhattans at TAG. I had also told the staff we had a dinner reservation within an hour so they knew our timing. No one returned to attend to us. We had to walk up to the bar to ask for our bill. Also, it was incredibly loud and difficult to have a conversation. Disappointing.

Jessica
Jessica

I, too, love the cocktail movement. I was there on the opening night. I continued to refer people to GR as much as possible. But as the barstaff began to turnover and the quality of their cocktail knowledge deteriorated, I would go into GR only if I knew one of the bartenders would be there. I won't buy food there--it's insanely overpriced and just is, well, bread. I'd rather get my kicks across the street at the Market then saunter into GR for its cocktails. I, too, have experienced a horrible night such as this. I asked for particular flavors in a drink, named the spirit and proportions, and received a drink returned to me that desecrated my base spirit, whiskey. I think I cried a little on the inside.

I love GR. I love that it has pioneered Denver a bit further into the cocktail scene. I like that it put Denver on the map as an up-and-coming cocktail joint, to even be recognized by BBC. Maybe it's the Larimer douche-baggery, or maybe it is just growing too fast too soon, but I really hope the quality control issues get figured out. Until then, my barseat is elsewhere.

Billy
Billy

This pretty much mirrored my experience at the green russell. I've grown tired of these themed bars with their ridiculous prices and bitchy bartenders who think they are better than anyone else. It was particularly bad at the russell. The sub par food and mediocre drinks are only made worse by the high prices. And if you dont tip to their liking; well lets just say they'll make sure you know by either ignoring you are making your drinks even worse; if thats possible. Im sure most of the people who are upset at this article are personal friends with a vested interest in the trashy denver food service industry.......Its all they have....I would rather frequent any number of other low key bars where they make a good drink and dont act like they are a godsend or get pissy if you dont blow your whole paycheck tipping them and stroking their ego......I mean come on its effing "mixology" not actual science...

Keith
Keith

I have honestly never been so offended by a review in my life. What is your problem? Did Frank not comp your check or something? From the B.S review of Lou's (I loved how someone pointed out the Westword gave Lou's best spaghetti and meatballs in 2011 and that is what you complained about...are you kidding me) to this fiction about Green Russell. Maybe its because the Bonanno's are close friends or maybe that I know all of the staff personally but it might be the fact that I eat at one of these restaurants EVERY DAY OF THE WEEK and have never had experiences like what you claim. I spent new years eve at green russell with my wife and it was the best time we have ever had...from food to drinks to ambiance and service.

Thanks Frank Jacqueline and Adam!

Kimberly
Kimberly

I think the fact that you admitted that "the Bonanno's are close friends" makes me question your ability to be objective here....or perhaps being a friend of the Bonanno's is what it takes to be treated well in this establishment.

I took a friend of mine to GR on Thursday. It took the staff 15 minutes to acknowledge the fact that the two of us were there (NOT cool since there were a whopping 10 people in there at the time of our visit). The icing on the cake for me was the aloof and condescending attitude of the bartender. When I asked the bartender what was in the Andale, he pointed to the menu and rolled his eyes. That was the time I picked up my handbag and walked out. Unacceptable.

If you are a 'close friend' of the Bonanno's you may want to relay this message to them: treat your customers with some modicum of respect, or you'll quickly lose them. Period.

BTV 80
BTV 80

For a spot that is not only absent the Jersey Shore cast And provides an awesome atmosphere to enjoy some very unique, high quality drinks, I cannot disagree more with this review! I think there's something else going on here. I've never had anything less than the best time at the GR whether it was for a short stop or for the entire night. Every bartender I've had there would be better defined as a skilled and knowledgable mixologist performing alchemical miracles of creativity. The silver lining here is that if this is the kind of place that you don't like or get, then you don't have to go back, which leaves it to the rest of us to enjoy. The GR is doing a fantastic job.

Chris
Chris

Yeah, I had one Green Russell experience and I do not intend to repeat it. Service, food, and cocktails... None of it made any sense. Lackluster and pretty crappy. I like Sean Kelly's work but unless they revamp the staff along with the menu, they are in trouble. I cannot see how a bartender who is completely out of their element can have the insight necessary to offer you a cocktail that "fits you" or whatever crap they are pushing. It is dumb. Make your house cocktails sublime (Happy, I'm looking at you. Good work) and you don't need a lame schtick.

mosi.
mosi.

laura shunk walks into a bar...*ouch*

green russell is an establishment that thrives on the appreciation of artistry and ambiance. anyone who fails to embrace the unique offerings of such a place should refrain from contriving compositions which disparage those who are dedicated to bringing light to the overshadowed city of denver.

perhaps the unfounded pedestal you have placed yourself upon is where the joke begins...

Nigel Penhale
Nigel Penhale

I do believe that Ms. Shunk complimented the artistry, ambiance, and concept behind Green Russell in her opening paragraphs. But, as her night wore on, it was apparent that the food and drink themselves lacked any sort of artistry or satisfaction. One does not necessarily need to be standing on a pedestal to point out simple truths. In fact, I do believe Ms. Shunk did an exemplary job of pointing out the faults and flaws of this joint. It's good to see some edge coming from a critic, more entertaining that way. I am just an average kid who knows nothing about food and drink except how to partake in both with a lusty, joyous fervor. I do not pretend to be on any pedestal, in fact, I would say I stand more in the gutter, with my horrid affinity for fried twinkies and constant swearing. But As one who lives in the overshadowed city of Denver, which I love, and who has traveled to overshadowed cities like New York, and experienced first hand the places where these trends are coming from (like PDT), I must agree with Ms. Shunk. I have heard much the same opinion from many other people, who may just not understand what is happening, overshadowed as they are, or maybe they're too high on their pedestals... or maybe they just understand that for $77, there are other places where you can get more artistry and value in what you're paying for. I do hope they things turn around because I love the idea and inspiration, but just because you're trying, even in earnest, doesn't mean it's working. I know, I've been trying to grow over 5'4'' my entire life, now I'm just an angry, round, oompa-loompa look-a-like dreaming about purchasing a Ferrari so girls will appreciate the artistry and ambiance I bring to the table.

Guest
Guest

I for one appreciate and admire someone as talented as Frank Bonanno, who continues to be at the forefront of bringing new concepts to Denver. I love that Green Russell offers a different experience than anything else you will find in denver. I appreciate that fact that they look out for their guests safety by bolting stools to the floor, make cocktails that are suited to your tastes, and strive to offer the same level of customer service and quality ingredients that you find in any other Bonanno restaurant, even Lou's Food Bar.

Nigel Penhale
Nigel Penhale

Laughed out loud at the ''safety of their guests'' line, excellent. I agree with you on Frank Bonanno's talent, and am also excited about his willingness to push things forward.

Jake
Jake

Agreed-- if Mr. Bonanno insists on bringing trendy concepts from other cities, he should make it his own and do it a little better.

Weege
Weege

This is right on point.. Im thinking that Ol' Frank is spreading himself to thin. If he cant be in the kitchen, then he needs someone there who can.. Sean Kelly is a start, but he isnt going ot be taking the pots off the stove. they need a capable Sous to run the line. Sean can come up with anything he wants, but if the execution is terrible, the concenption is rendered even worse.. How did the Green Russel get such a great write up in a national mag is beyond me.. His Lobster Mac and Cheese showing on national tv can only go so far, just like his empire..

 
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