Eddie Russell is going to change the way America experiences pub food. He's on a pilgrimage to enlighten the cooks, barkeeps and grillers of the nation's watering holes that today's bar food can and should be both delicious and sophisticated. Answering the call from a desperate employee, Eddie swoops in, learns about the establishment's clientele, tasting what they serve in the bar and coming up with new, innovative, enticing bar foods that won't break the budget, but will do just the opposite and bring in more dollars than the traditional, and yes, boring fare.
Season 1, Episode 1

Hidden Issues

Chef Eddie Russell heads to Phoenix to see if he can help the four owners of The Hideaway West turn their struggling bar around. Faced with a dark, uninviting bar and portions the size of your head, Eddie springs into action. He revamps The Hideaway West into a saloon-style speakeasy with a menu to match.

Mar 29
7am | 6c
Season 1, Episode 2

Philly Flunk

The owner of Cappy's Cafe in Philadelphia, PA opened his bar with dreams of great drinks and great food making his place the ultimate hang-out. Unfortunately, a consistently-late cook and lackluster food are holding Cappy's back. Can chef Eddie Russell inspire the staff, redesign the menu and give the space a new focus in time to give Cappy's another chance?

Mar 29
7:30am | 6:30c
Season 1, Episode 3


The Cork Neighborhood Bistro in North Charleston, S.C., is on the brink of closing when Chef Eddie Russell is called on for help. Inside, Eddie finds a hodgepodge of decorations and a kitchen at war with itself, and he must undertake a major overhaul to get this bistro back on track.

Mar 29
8am | 7c
Season 1, Episode 4

In a Pickle

The father and son team at The Pickle Barrel in Chattanooga, Tennessee have some big problems at their struggling historic bar that have them butting heads. Chef Eddie Russell quickly identifies two major issues: an owner afraid of change and an out-dated menu. Now he must breathe life into an old menu and invigorate the old-school owner with fresh ideas before this business sinks to the bottom of the barrel.

Mar 29
8:30am | 7:30c
Season 1, Episode 5

Not the Foggiest

Chef Eddie Russell is in Portland, Oregon to help out The Foggy Notion, a rock 'n' roll bar that's no longer rocking. Bartenders double as cooks, and husband and wife owners are often at odds with one another. Eddie and his designer must come up with a plan to create a space and menu that will restore the bar's groove and live up to the bar's Portland quirkiness.

Mar 29
9am | 8c
Season 1, Episode 6

Fish Out of Water

The Thirsty Fish in Seattle, Washington doesn't have a problem attracting a crowd for drinks, but it can't seem to get them to stay for the food. Husband and wife owners have sunk the bulk of their retirement savings into the bar and feel an enormous pressure to keep it profitable for their son. Chef Eddie Russell rises to the occasion and gives The Thirsty Fish a menu and redesign it can be proud of.

Mar 29
9:30am | 8:30c

Party in 5

About the Host

Eddie Russell

Eddie Russell is a private consultant for bars, gastropubs and taverns, helping to develop menus, streamline operations and finesse overall functioning abilities.