Co-Owner and Chef, Russet
About this Host
Chef Andrew Wood’s cooking career began at Philadelphia’s landmark restaurant Le Bec-Fin and boomeranged all across the country before settling back in Philly. He’s worked at Hiro Sone and Terra in Napa Valley and Trio in Chicago. It was while at San Francisco’s Quince that he began to form his own culinary philosophy of hyper-seasonal and evolving menus, as well as strong connections with local producers. And it was in Boston where he met his future wife, Kristin, a pastry chef.
Returning to Philadelphia, Andrew helped open James and Maia restaurants before joining the team at Fork, where he received acclaim for the charcuterie program. In 2012, Andrew and Kristin decided to open their own BYO restaurant in an 1877 brick townhouse. At Russet, they use local and seasonal ingredients to serve up simple and honest dishes that highlight the natural flavors of food.
marie irelandThis was a really fun night. Andrew was a wonderful teacher and host. The pasta was amazing!
Dana BreslinThis was so much fun! We were a party of 5 and it was just us. Andrew explained the whole process very well and answered any and all of our questions. After we learned the process and made the pasta we sat down to eat. The food was amazing! Andrew made some fabulous dishes. One thing to remember, don't forget to BYOB. We did but luckily there is a liquor store about 6 blocks away that we ran to to get some wine.
Pujashree DasThis experience was kind of a letdown. The event description and the bulk of the comments imply it was meant to be something more than what turned out to be a tasting menu. We never saw the chef, much "learn" about his "philosophy" behind the restaurant and the whole animal approach, etc, et al. Essentially it was only myself and the three other people I know who signed up for this, and not a group. I suppose that is why we got shafted into a corner of the restaurant and waited eternities between courses. Even while were dealing with the disappointment at the lack of any kind of "experience", we were baffled by the complete lack of interest by the wait staff for simple things like water and bread refills. To top it off, when the main course turned out to be too bitter and dry for us to conceivable hold down and power through, we were told at first that "it is how it was supposed to be, I am not sure what we can do". Nothing short of us, refusing to take that as an acceptable answer, prompted them to ask the invisible chef, whose brilliance we had paid to have face-time with, to make an alternate entree for us. Other than the replacement and much frustration about the complete departure from the event's description, overall, the four courses were quite delicious, especially the medley of desserts (notice, the one course that had nothing to do with suckling pig), but any savoring of what we did get was corrupted by the shocking letdown of basic expectations. If it was a tasting menu we were to get, we had a list mile long just in the city we would have preferred. In the end we were told that they couldn't give us a bread refill as a result of their farm-to-table concept and the limited quantities as a result. Which all of us didn't really buy, since none of us are novices to the wide Philly restaurant scene. Also apparently the experience is only as advertised if there are more than 20 people signed up for the event, something no individual participants can know. So if you are unlucky enough to be part of a smaller group, whoops, sorry, you aren't good enough to get what you paid for, but a paltry tasting menu, hastily and carelessly served. I would suggest future participants call ahead before paying for this to get some kind of reassurance as to how closely they will deliver on their promises on this event.
Farnaza BatliwallaThis was a terribily dissappointed experience. I was there to experience a farm to table meal. This was just dinner NOT an experience. Where was MR. Wood ??? I dont remember meeting him. Our server frankly didnt know what we were talking about when we said we were there for the 4 course charcuterie feast. She took a few minutes to understand. When we asked her was there a host explaning to us - she said "yes but for big parties" We were 4 of us- But we paid the same price ! So are we not entitled to the expericene. The first and second course was delicious. The 2nd course was a hoppy sausage with braised cabbage- Both of which were incredibly bitter and un-edible. A good host wuld be ther to warn is thats how hops sausages tasted- gives us some background. As a result -We sent our meals back. The nameless faceless chef though did whip us up another entree - for which we were grateful - but at this point the long wait between the courses and a lack of "experience" left us thoroughly disgruntled. One last thing - your bread was delicious and freshly baked. When we asked for more - we were told they bake it based on customers expected. Geez!
Sristi RoyThe food was fantastic. But unfortunately only 4 of us signed up for this event last tuesday. So it was just a "tasting menu" where they brought out the courses and the server told us what it was and left. The event says "Andrew will prepare a four-course meal, three dishes of which will be based around the pig, followed by a to-die-for dessert. As you eat, he’ll share the philosophy behind his restaurant and “whole-animal” approach.".... this did not happen. It was not the experience I paid for. I had an out of town relative from London and I thought he could experience this American farm to table concept that is being adopted in philly but the chef never came out to talk to us. The food is fantastic but I just would have liked to have the "experience" that I paid for. I will go back to this restaurant to eat def but this tour is not a tour and they should change the description and say IF there is a big party they will talk about it, if not then it becomes a tasting menu.
Vittorio AnepeteWhile the food was excellent, this wasn't much more than a tasting menu with a 2 minute introduction by the chef.
Pamela Follo BadolatoWhat a fun night! Andrew's pasta lesson was informative and the dinner was delicious. However the best part may have been watching his 6 year old make pasta like a pro!! Can't wait to go back.
Kelly KolmerWonderful event! Great food, great experience. I can't wait to go back!
Suri RatnatungaIncredible culinary experience, and wonderful hospitality! Andrew's love for and knowledge about everything that goes into producing a quality meal really shines through. Also, if you're feeling adventurous, try the pig's ear :)