simple, done well

... a food lover’s delight, a winemaker’s favorite ...

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Being a chef demands a huge amount of time and commitment, and Lowell has traveled the world cooking for a diverse clientele, among them many celebrities.  His wine stories are almost as legendary as some of the famous people he has cooked for.
— Connie Adams

Eat Together

Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

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A snack and glass of wine in the bar may be all you need, but a leisurely meal and a bottle of wine is tempting. An incredible filet mignon is priced at much less than you’ll find for the same beef at a high-end steak house. Pan-seared sea scallops in beurre blanc have become a classic Russell’s dish. Menu items also include pasta with sautéed prawns, a market fresh fish and a seared duck breast with roasted shallot glacé.

Serving the neighborhood and Woodinville wine visitors with breakfast, lunch and dinner, Russell’s has become the defacto late night hangout for winemakers and people in the wine industry. At the end of the day, you never know who you might find at Russell’s, just socializing or sharing a glass of wine. And if you’re lucky, you might just get Russell Lowell to tell a story.
— Tasting Room Magazine, Connie Adams