About Russell House Tavern
A New American Tavern, Russell House Tavern is a comfortable gathering spot for every occasion-from casual lunch breaks on the patio to after-work cocktails in the upstairs tavern to functions in the private dining room and everything in between.
Executive Chef Thomas Borgia delivers a seasonally-inspired menu of modern interpretations of American classics, including signatures like the Crispy Soft Poached Chip-In Farm Egg with Pecorino Aioli, Toasted Brioche and House Pancetta, Crispy Pig's Head Cake with a Soft Poached Egg and Ginger-Maple Aioli, a selection of Tavern Pizzas and Local Berkshire Pork Trio with Herb-Grilled Loin, Confit Belly, Smoked Shoulder, Anson Mills Grits and Sauce Vinegar among other dishes.
To complement Chef Borgia's menu, Bar Manager Sam Gabrielli serves an interesting collection of all-American wines, including two regional wines on tap, and a locally-driven craft beer selection. The cocktail menu strikes a balance between familiar classics and modern hand-crafted recipes using only fresh juices, homemade syrups and infusions. Classics include the Vieux Carré and the Moscow Mule made with homemade ginger beer; while Sam's current conceptions include the Tempest (Bacardi 8, Lime Shrub, Lime Juice, Orange Bitters, House Ginger Beer) and the Burgundy Nights (Cherry Infused Macchu Pisco, Creme de Cacao, Lime Juice, Peychaud's Bitters). A true cocktail historian, Sam enjoys sharing the story behind each drink he concocts.
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