by Steven Doyle
Patrick Russell was recently named Executive Chef of Patrizio. Chef Russell trained at The New England Culinary Institute before moving back to his hometown of Dallas. After graduating from the culinary institute, he worked at Craft Dallas for nearly four years, starting as an intern and moving his way up to sous chef, then eventually was named Executive Chef for Max’s Wine Dive where he helped open several locations for that company and acted as Exec for the Uptown location where he made his mark on the culinary scene with his innovative dishes.
Chef Patrick Russell will be working directly with Chef and Operations Manager Ryan Carbery who opened the Uptown location of Patrizio.
One of the first orders of business for the Chef is to add a brunch menu to Patrizio in Uptown. Items they will be rolling out this coming weekend include Prosciutto Wrapped Asparagus and Oven Fired Eggs with Hollandaise, a Spaghetti Cake and Meatball Benedict, Tuscan Style Baked Eggs in Roma Tomatoes, and Breakfast Skewers with Pineapple Glazed Italian Sausages and Herbed Potatoes Served on a Pecorino Polenta Cake.
A smaller version of the menu will be featured this coming weekend from 10am to 3pm Saturday and Sunday, with a full brunch menu beginning Labor Day Weekend which will include Monday for the three day weekend revelers.
Patrizio is located at 3232 McKinney Avenue in Dallas. Reservations may be made by calling 214.981.9190.
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