Learn a little about our menu

Gene Chicoine Chicken Fried Steak: A unique version of a classic Texas dish developed for a legendary martial arts fighter & teacher that was a very special friend and helped make Russo’s restaurant “the dream” become a reality
Marty’s Famous Oysters: Going against my better judgment I agreed to a customer’s request to put these ingredients together on top of perfect oysters. The result, a best selling oyster dish and an amazing lifelong friendship.
Dressed: Referring to a New Orleans po’ boy that means it comes with lettuce, tomato, pickle & mayo.
Gumbo: Cajun soup containing a variety of vegetables, meats, or seafood, rice, usually containing a cooked roux.
Roux: A thickening agent used for sauces and soups. 
Jambalaya: From the French word “Jambon” meaning ham and the African word “ya” meaning rice.
Lagniappe: Something extra, a gift, the thirteenth in a bakers dozen.
Pomodoro: Tomato Ragu de Macellaio which means “butcher style ragu” (a smooth mixed meat sauce with tomato and onion).
Ragu: Ragù (pronounced [ra’ gu]) is a meat-based sauce that is commonly served with pasta.
Cavatelli: “Little plugs” a macaroni pasta that resembles a flattened almond with ridges.
Caper: The bud of a climbing plant, which is pickled to make a condiment.
Andouille: Pure pork, highly seasoned smoked sausage.
Tasso: Cured, seasoned and smoked pieces of pork shoulder.
Pappardelle: “To gobble up” are large, very broad, flat pasta noodles, similar to wide fettuccine.
Ettouffee: Literally means “smothered” meat, seafood or vegetables cook in a seasoned gravy served over rice.
Pueblo fry bread: Dough made from flour and milk, rolled and fried till crisp and puffy.
Mortedella: Pork sausage made from fine ground meat, flavored with peppercorns and coriander.
Cappelini: Fine strands of pasta called “angel hair”.
New Orleans BBQ: Not tomato red sauce but a black peppery sauce made from shellfish stock, Worcestershire, onions and lemon.
Saute of Louisiana Crawfish Sauce: Crawfish tails are seasoned with Creole seasonings, cream, hot sauce, lea & perrins, green onion, and parmesan cheese.
Remoulade: Classic and bold sauce for shellfish containing horseradish, mustard, tomato, vegetables and seasonings.
Creole Roast Beef: A braised roast that is tender and swimming in intensely delicious gravy.
Southern Fried: Something that is well seasoned and coated with either flour or cornmeal then fried.
Carolina BBQ: Vinegar, pepper, and other spices (no tomato). 
Brabant Potatoes: Crispy twice cooked small squares of potato.
Connecticut Coleslaw: A bold and zesty slaw that is tossed like a salad with the dressing to stay crisp rather than marinated till limp. The addition of chunks of tropical fruit add a contrast to the bold dressing.
Pernod: Anise-flavored pastis apéritifs.
Po’ Boy: (Also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab.
Acadian Mix: A combination of four lettuce varieties with a mild flavor profile, a striking mix of textures and colors.
Navajo Taco: Dave Russo’s version of a southwest taco developed while traveling and experiencing the wonderful flavors of Albuquerque and Santa Fe. A mixture of three kinds of peppers, onions, tomato, and protein seasoned with southwest spices served on top of Pueblo fry bread with fresh salsa and creme fraiche.
Bolognese: A meat based sauce typical to the city of Bologna.