WITH EDDIE RUSSELL
Here's some photographic proof of how Chef Eddie Russell gives struggling bars and pubs new life with new looks.
Chef Russell's mission is to create new, innovative, enticing bar foods.
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.
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?
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.
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.
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.
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.