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Foodography from Russell's Smoke House

Frank Bonanno mans the line at Russell's Smoke House
Frank Bonanno mans the line at Russell's Smoke House
Lori Midson

Russell's Smoke House, Frank Bonanno's new shrine to smoked meats, opened softly on Friday, but on Saturday, the staff was gearing up for a busy night, But first, there was a fantastic food tasting orgy that I was lucky enough to attend, stomaching my way through tender prime rib, sweet lobster, smoked trout wrapped in bacon, plump pigs in a blanket, black beans wafting with smoke, a kick-ass coleslaw, sausage and golden-fried chicken.

Behold the gluttony.

Foodography from Russell's Smoke House
Lori Midson

Smoked preserved tuna salad with green beans, potatoes and hard-cooked eggs, dressed with a red-wine vinaigrette.

Foodography from Russell's Smoke House
Lori Midson

Even a smokehouse takes vegetarians into consideration, and the mushroom dynamite, says Bonanno, has been the restaurant's most popular starter.

Foodography from Russell's Smoke House
Lori Midson

All of the table at the smokehouse get tumblers full of peanuts -- and no, you can't toss the shells on the floor. It's a health-department thing.

Foodography from Russell's Smoke House
Lori Midson

Pesto and smoked potted trout with bread.

Foodography from Russell's Smoke House
Lori Midson

Star bartender Adam Hodak's bloody Mary, made with smoked tomato juice. Several of his cocktails float with smoked ice.

Foodography from Russell's Smoke House
Lori Midson

Crab cocktail with avocado and a smoked "bloody" sauce.

Foodography from Russell's Smoke House
Lori Midson

Want a pig in your blanket? You can get them here, sided with a trio of mustards.

Foodography from Russell's Smoke House
Lori Midson

Beet salad.

Foodography from Russell's Smoke House
Lori Midson

Bacon-swathed trout with sides of coleslaw and smoky black beans.

Foodography from Russell's Smoke House
Lori Midson

Smoked kielbasa sausage plate.

Foodography from Russell's Smoke House
Lori Midson

Fried chicken with gravy, y'all!

Foodography from Russell's Smoke House
Lori Midson

Smoky lobster roll on brioche.

Foodography from Russell's Smoke House
Lori Midson

Shaved ten-hour prime rib sandwich with sweet potato fries.

Foodography from Russell's Smoke House
Lori Midson

Bonanno isn't slathering his meats with sauces -- they're all dry-rubbed -- but each table is graced with three barbecue sauces: Sweet, spicy and vinegar.

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