Tag Archives: Patrick Russell

Patrick Russell Named Executive Chef at Patrizio

DSC08667by 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. Continue reading

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Max’s Wine Dive Does A Summer Menu Redo

max4by Steven Doyle  photos by Joey Stewart

The most interesting thing about Max’s Wine Dive, besides the outrageously delicious pairing of champagne and fried chicken, is that each of the handful of restaurants smattering the Texas dining landscape have a talented chef and allow them free reign on half of the menu. In Dallas we have chef Patrick Russell. Russell is originally from Dallas, and attended the New England Culinary Institute in Vermont. He has fantastic culinary peers including Alton Brown, and locally Abraham Salum.    Continue reading

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Red Mare To The Max

redmare1by Andrew Chalk

Max’s Wine Dive, the happening wine bar in Uptown that thinks you should eat more chicken with your Champagne (and vice versa) has started holding wine dinners. They will take place about once a month, although the precise schedule is still bubbling up in their LEED Certified schedule producing machine. To break the ice (somewhat literally) last week, they hosted Red Mare Wines from Napa Valley with Dallas-based owner Jim Striegel in attendance.

Striegel’s association in Napa Valley goes back a long way. As a young man he helped his father plant vineyards in the Stag’s Leap District when there were only ten wineries in Napa. After a successful business career he returned to start his own winery in the mid 2000s. He called the doyenne of California winemakers, Heidi Barrett, for recommendations on a winemaker. Barrett recommended her assistant at Paradigm winery at the time, Anne Vawter, and Vawter began a winemaking and partial ownership relationship with Red Mare that continues to this day.     Continue reading

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First Look: MAX’s Wine Dive

by Steven Doyle

MAX’s Wine Dive makes its debut today with doors opening promptly at 4pm. This is the legendary restaurant that is known for their Kobe beef hot dog, fried chicken and Dom Perignon by the glass. It’s the bad boy of the neighborhood, inspired by the best dive bars in Texas, but with a wicked twist.  We checked out the restaurant last night during one of the preview events, and certainly were not disappointed.

The atmosphere is fairly typical with few exceptions. The restaurant features a large kitchen that is as wide as the bar and very open so you can view the action as your Veal Sweet Bread Pot Pie or Chicken Fried Brussel Sprouts are being concocted by chef Patrick Russell, formerly of Craft Dallas. Both of those dishes are crazy good. What is unexpected are the walls stuffed high and wide with glassware and bottles upon bottles of wine. It is interesting to note that chef Russell served us our last meal at Craft and our first at MAX’s. Continue reading


Filed under chefs, First Look, Foie Gras, Food Photos, fun with food, Restaurant Opening, Steven Doyle, Wine

MAX’s Wine Dive Announces Dallas Team

MAX’s Wine Dive is opening in September and today has announced their staff both front of the house and in the kitchen the line-up is impressive and no doubt the Dallas outpost which will be located in uptown on McKinney across from the West Village.

MAX’s is known for their irreverent look at a wine bar, serving up Southern fried chicken and a special hot dog that should rival all the new dogs barking on the Dallas scene.             Continue reading

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