The House of Marinara

If you have been a regular at Millie’s over the recent years, it would have been hard to miss Russell Cook, executive chef, cooking up some wonderful meals in their open-aired kitchen. Late 2008, Russell walked away from the Millies scene and was spotted picking up some shifts at the Belmont Butchery. It was there where he began telling me about his new gig at Balliceaux, the new restaurant opening at 208 N. Lombardy St, formerly known as Bogarts,

Since there has been some speculation about what restaurant might inhabit this space, I asked Russell some questions that might give us a sneak peak into this new eatery

What are some signature Russell Cook items we can expect on the menu?
As of right now, I have no intention of transplanting dishes I’ve done in the past, to Balliceaux’s menu. But, by the same token, I don’t think I’m a talented enough chef to suddenly start cooking differently than I have for the past 15-20 years. So there will definitely be a familiar feel to the food. I do have to say that the foie gras mac’n’cheese I started playing around with a couple of years ago has been requested in an obscene fashion. People (even women) have offered themselves to me to put that back on a menu. So, there may be some vestige of that at Balliceaux

How much of the menu is dedicated to local/organic items?
As much as possible. From going, daily, to neighborhood farmer’s markets, to CSA’s, to local organic produce companies (like Cabbage Hill Farms & Manakintowne Growers), to utilizing larger purveyors who have programs installed to insure that products come from no further away than 100 miles. It is important to us that the foods integrity never be compromised and we stay as green as possible, but we also need to be realistic in that all of what is needed to operate a full service kitchen can’t be procured, solely, in Richmond or in Virginia for that matter.
Tell me about some of the general difference between the bar menu/dinner menu?
First, let me say that none or this is set in stone, but I believe the plan is to have a “Social Hour” menu from 4-6pm and a “Late Night” menu from 10pm-12am. Both will be comparable to the Dinner menu, with slight derivations between the two. I guess you could say that bar menus offer items that are more accessible on a bar top. More finger-foods and morsels and nibbles, as opposed to things you might enjoy as part of a 3-4 course meal at a full-size table.

Needless to say, this is something that I am looking forward to opening. I hope to let you know more information as it comes to me.