Memories are the real relish at Russell’s BBQ

As the saying goes: there is baseball, apple pie and mom. But around here, there is also Russell’s Barbecue. If you’ve been a resident for more than a couple of years, it seems that at least one of your heartstrings is tied to this mainstay of meat, this facilitator of family, this purveyor of times past.

Lynette Hoag: My future husband and I started dating in February, but once it warmed up, we would go on long rides on his motorcycle. Coming back into town, we would stop at Russell’s.

After future hubby decided I wasn’t crazy, he introduced me to his two kids there too. They were unusually well behaved (compared to other kids I’d met). I was so impressed. I decided this was a family I wanted to be a part of. Thanks Russell’s! Oh, and the baked beans are unlike any others I’ve ever had. … and the mac & cheese is amazing. 

Susie Lavery Schultz: My Mom and Dad had their wedding dinner catered from Russell’s.

Karen Jackson: I grew up on Oak Street in Franklin Park and our family would go to Russell’s almost every Sunday after church. I can still picture my sister and I, anxiously waiting for Dad to bring over the food and Mom to hand each of us our food, covered by a paper plate to keep the food warm and bugs off, sitting around the picnic tables that lined the parking lot. And it never failed, one of us (usually my sister) would spill our pop all over our Sunday best. And the BBQ sauce is my favorite!

Aaron McManus: As a kid, I was obsessed with the machine that traded tokens that came with the kid’s meal for a toy. And I loved the BBQ sauce flavor. My mom would take us to get Russell’s for all kinds of celebrations, after school plays and T-ball games. It was so special to get to see my daughter have so much fun with the same machine and the same tokens, especially since my mom got to share in that joy before she died. The flavor of the sauce always makes me feel connected with my mom.

Nicole Grochocki: Many fond memories going as a child we loved getting the tokens. The last meal I had with mom was there, then her celebration of life. Russell’s will always hold a special place in my heart.

Nick Heitzman: It was my grandma and grandpa’s first date. She always reminded me of that every time I took her there and always mentioned that a beef sandwich was a quarter back then. I have so many fond memories of that place. I hope it stands forever.

Vanessa Hutsler: I remember (in the early 80’s) excitedly going to Russell’s with my household on really hot summer nights. (Too hot to cook and too late to grill.) This was when each table had little juke boxes and the best broccoli cheese soup on the menu daily. The nostalgia of the infamous BBQ sauce, old token machine, old tiny booths, wrap around line, paper plate containers, inked bathroom stalls, and picnic benches lined grassy areas along the woods. … especially on a summer night to the sound of bugs, can’t be beat. My kids love Russell’s just as much as I did and to experience their excitement and their own memories being made, makes dining here even more special. Love this comfortable piece of history for so many reasons aside from the tasty food, really cold beer, and yummy dessert!

Brian Shannon: After my two sons and I get our hair cut at Victorio’s Barber Shop, we always walk over to Russell’s for lunch.

Brian Schekirke: It’s become a mainstay for my family. Our little boys love it and it’s an easy walk from our home in Elmwood Park. Just went last night.

New memories are being made at Russell’s as well. The 300-seat restaurant continues to be a popular spot for birthday parties, family get-togethers, and memorials. The extensive menu includes appetizers, burgers, hot dogs, salads and even vegetarian options.

Russell’s returns the love it gets from the community. Six items from the original menu are still available. BBQ roast beef leads the pack as the best seller. Slow roasted pork, thinly sliced, then served nestled on a hamburger bun is the number two all-time hit. Ribs, ham and chicken, two ways, round out the original offerings.

Russell’s has innovated too. Smoked BBQ joined the menu 15 years ago. The smoker runs for 14 hours, low and slow, to produce tender, fall-off-the-bone meats. General manager Ben Tapia said, “Ever since we started selling smoked meats. There’s been a lot of demand. I don’t want to change anything on the old recipe, but these are in addition to the ones that we already have.”

“Our customers don’t want us to change too much, because if you change it then it’s not going to be Russell’s. They say, we remember it the way it was because we’ve been coming here forever,” said Tapia. “The meal goes better when you remember your parents and you as a kid. Nothing can replace those memories.”