Steakhouse innovations at Russell’s in Vail

A visitor- and locals-friendly spot that has weathered almost four decades of change in Vail Village, Russell’s continues that cozy, intimate steakhouse vibe in its longtime spot at the foot of Bridge Street.

And while the meaty classics like filet mignon and Waygu sirloin — grilled in an open kitchen that allows everyone to share the sizzle — continue to dominate Russell’s menu, General Manager Tommy DErrico says the restaurant prides itself on a mix of innovation and superb service.

“We credit the passion, teamwork and the quality of our staff — and our guests,” he said. “That’s never changed, and it remains a special place, where we work to create a welcoming atmosphere. It’s pretty amazing to have been featured for 36 years, right in the heart of Vail Village.”

DErrico acknowledges Executive Chef Jason Bayle with Russell’s creative spin steakhouse classics, producing a broad range of imaginative entrées and appetizers that veer beyond the standard repertoire of other big-name meat-and-potatoes joints.

“Chef Jason has been here for three years and he’s the brains behind twisting those traditional tastes. He’s always looking and is happy to create new trends,” DErrico said.

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That’s true in multiple innovations this season, from an eye-catching “steak and eggs” tartare that’s finished with bone marrow and onion soubise sauce and caviar, to Bayle’s wild mushroom and ricotta ravioli entrée — finessed with parsnip cream and butternut squash. Likewise, a winter salad — a white-themed tribute to the outdoors, complete with a 147-degree poached egg, frisee, endive and a mimosa vinaigrette — is another reminder that Russell’s isn’t just some ski town relic from the late 1980s.

DErrico says customers continue to rave about the escargots, rendered here with cognac butter and a touch of curry, as well as the Crab Louie salad and its sizeable chunks of lump Alaskan King crab. Or, there’s Bayle’s roasted half duck with an Asian-inspired plum glaze — a fresh take that joins other entrées such as the venison osso bucco, grilled trout, Chilean sea bass or tamarind-seasoned salmon.

Russell’s also pays close attention to the sourcing of its red meats and works directly with a number of small farming operations, with filets provided by Reminisce Ranch in Dillon, Montana and ribeye or prime New York strip from the Lazy T Ranch in Ten Sleep, Wyoming. Other cuts get Bayle’s inventive touch, such as a porcini-encrusted bison ribeye with a shishito chimichurri sauce, or Sakura pork chops; the 26-oz grass-fed Piedmontese porterhouse is another multi-person show-stopper. 

“We also have a beautiful Waygu sirloin that I’d describe as a foodie cut, as it’s not your regular A5-grade Waygu,” DErrico said.

The Riley family launched Russell’s in 1989 and son Drew Riley continues to operate the place with longtime staff such as DErrico, who says the result is an extended family feel that continues to appeal to local regulars and yearly ski visitors.

“We also end up with a busy bar scene with a local crowd, that gets started early and often goes until we close,” he added. “Still, the food remains the main appeal, and how we’ve maintained the quality over these years.”