Russo's

A menu that features Italian dishes alongside Cajun and Creole food may seem like an unusual combination. But for Russo’s chef-owner Dave Russo, it’s an ideal way to incorporate his family’s classic Italian recipes with his years of training in New Orleans restaurants, working with the likes of Chef Emeril Lagasse.

Located in Cuyahoga Falls (though the restaurant has a Peninsula mailing address and is within the Hudson City School District), Russo’s has been serving “Italian soul food” to area residents for the last six years. “It’s an unpretentious, relaxed atmosphere with expertly prepared cuisine,” Russo says. And if you don’t want to take his word for it, reserve a seat at the restaurant’s food bar where you can watch the cooking process up-close and directly ask questions to the cooking staff. “People who transplant out of New Orleans are elated to find this restaurant,” Russo says.

To start things off during a recent visit, we ordered two of Russo’s signature appetizers: oysters voodoo mojo and shrimp uggie. The oysters are freshly shucked and seasoned with the magical seasonings of the Bayou, topped with fresh crab, shrimp, crawfish, tasso, bell pepper, onion, garlic and shredded Asadero cheese then baked crisp and served on the half shell. The shrimp uggie was created by the famous New Orleans restaurant Uglesich’s. This appetizer consists of spicy, marinated, large Gulf shrimp, red skin potatoes and flat leaf parsley sautéed together in olive oil and served with crispy bread.

Next, we shared a bowl of gumbo ya-ya, a spicy dark roux gumbo with smoked sausage, chicken and ham. Though I have never been to New Orleans, Russo’s gumbo rivals any other I’ve tasted, including one from a Chicago restaurant that features authentic Cajun cuisine and is known specifically for their gumbo. On a cold winter’s day, Russo’s gumbo ya-ya will warm you up from the inside.

Like many restaurants, entrees at Russo’s include a house salad as well as an option to upgrade to a small shrimp Tijuana Caesar salad. I opted for the Caesar, and thankfully so. This salad features Gulf shrimp, pepperjack cheese and tortilla strips on a bed of romaine lettuce and topped with an avocado lime Caesar-style dressing. It can only be described as phenomenal (and pretty to look at, too!).

In addition to Russo’s regular menu, the restaurant also features daily specials. Offerings vary depending on the season and which ingredients are at the peak of freshness. Entrees on the main menu are divided into four categories: Italian, Cajun and Creole, More Favorites and Sandwiches. On the daily specials, you’ll find several appetizers, salads and about a half-dozen specialty entrees.

Of the specialty entrees, there is always a semi-boneless half chicken, though the preparation varies. On the night we visited, the feature was a Santa Fe roasted chicken with black bean chili, guacamole, Pico di Gallo, crema and fried tortilla strips. We also chose the fresh cavatelli pomodoro with homemade meatballs off the regular menu. It’s a classic Italian pasta dish done right.

To round out the meal, sample one of Russo’s signature desserts—pecan pie, peanut butter pie or bread pudding—or try one of the other desserts made fresh that day. If you don’t have room for all three, I recommend the pecan pie. It’s rich, decadent, and extremely delicious. If you’re feeling adventurous, accompany your dessert with Russo’s homemade limoncello, an Italian after-dinner liqueur. It’s both delightfully sweet and curiously strong, so a little bit goes a long way.

Located at 4895 State Road, Russo’s is open Tuesday-Saturday, for lunch from 11 a.m.-3:30 p.m., and for dinner 5 p.m.-close. The restaurant is closed Sunday and Monday, and the first two weeks of July. Reservations are recommended, especially on weekends. For more information, call 330-923-2665.