Russell’s, the new Grand Avenue restaurant that replaced the longtime Tavern on Grand, will open Nov. 15.

Owner Todd Russell, head chef Antonio Murry, and bar manager and self-proclaimed “tavern keeper” Joshua James showed off the space and menu during a small media preview a week before the restaurant opened.

Entrée menu highlights include the smashburger with bacon jam, roasted half chicken, pork ribs and smoked prime rib on Fridays and Saturdays. The menu also includes “small plates” like delicious chicken Swedish meatballs, large onion rings, dry-rubbed chicken wings, and salads that include a well-crafted beet and goat cheese number.

Pork spare ribs are served with apple slaw and barbecue sauce at Russell’s, a new restaurant on Grand Avenue, on Nov. 7, 2024. (Jared Kaufman/Pioneer Press)

The dark brick walls of new restaurant Russell’s on Grand Avenue are covered in art on Nov. 7, 2024. Formerly the Tavern at the Grand, the space has been given its old cabin-like feel again. (Jared Kaufman/Pioneer Press)

Spicy tuna tartare with avocado was created as a one-bite sample during a preview event at Russell’s, a new restaurant on Grand Avenue, on Nov. 7, 2024. (Jared Kaufman/Pioneer Press)

On Nov. 7, 2024, a smashburger is topped with white cheddar cheese and bacon jam at new restaurant Russell’s on Grand Avenue. (Jared Kaufman/Pioneer Press)

Bright red signs light up at Russell’s, the new restaurant on Grand Avenue, on Nov. 7, 2024. (Jared Kaufman/Pioneer Press)

A roasted half chicken is served with roasted vegetables at Russell’s, the new restaurant on Grand Avenue, on Nov. 7, 2024. (Jared Kaufman/Pioneer Press)

Swedish meatballs with mushroom sauce were sampled at a preview event held Nov. 7, 2024, at new restaurant Russell’s on Grand Avenue. (Jared Kaufman/Pioneer Press)

Goat cheese and walnut beet salad is prepared as a bite-sized sample during a preview event at Russell’s, a new restaurant on Grand Avenue, on Nov. 7, 2024. (Jared Kaufman/Pioneer Press)

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Pork spare ribs are served with apple slaw and barbecue sauce at Russell’s, a new restaurant on Grand Avenue, on Nov. 7, 2024. (Jared Kaufman/Pioneer Press)

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Fishing enthusiasts and Tavern on Grand regulars will be well taken care of here. Additional entrees include Ritz cracker-crusted walleye and salmon with German potato salad. The “small plates” section of the menu includes smoked shrimp cocktail, walleye nachos and spicy tuna tartare with whipped avocado mousse.

As for the space itself, the old cabin-like interior has given way to a stylish 112-seat lounge feel: Think leather, wood, dark brick, and eclectic wall art depicting birds, mostly dressed in formal men’s attire. There is also a private dining room for 36 people with its own bar.

The well-stocked main bar is central, and cocktails range from classics (old fashioned, espresso martini) to classics (rosemary paloma, bourbon basil basket). Russell’s also has a strong lineup of wine and beer starters, including a special golden beer collaboration with Pryes Brewing in Minneapolis.

Probably the most interesting part of the drinks menu is “I’m driving!” Section consisting of nearly a dozen non-alcoholic cocktails, wine and beer. While some restaurants’ cocktails can veer into overpriced sparkling juices, those at Russell’s—a paloma riff with a well-defined rosemary backbone, a spicy and tart blackberry-adobo situation, and a cranberry spritzi, among others—are clearly made with reverence. People drink these.

This is Russell’s first restaurant project. has owned the building for several years and grew up frequenting the Irish bar O’Connell’s, which was at the same address for decades until the mid-1980s. As for Chef Murry, his previous stops include St. Louis, where he studied under local legend Jack Riebel. His work includes The Lexington in St. Paul, Camden Social in North Minneapolis, and most recently, 801 Fish in downtown Minneapolis.

“I think it shows that there were actually only two or three restaurants in this area before us,” Russell said. (O’Connell’s was briefly rebranded as Scanlon’s in the late ’80s before Dave Wildmo founded Tavern on Grand in 1990.) “There’s staying power here. “I have great faith in the future of Grand Avenue.”

Russell’s: Opens November 15 at 656 Grand Ave; 651-313-5839; russellsstpaul.com

First Publication Date: November 13, 2024, 14:49 CST