Husband-and-wife chefs Russ and Sherry Berger opened the Red Rock Grill & Bar in Upton on Valentine’s Day in 2011, previously having owned Boston restaurants.
The couple describe Red Rock as a “rustic chic” eatery serving delicious comfort food. Russ Berger is in charge of the back of the house; Sherry Berger oversees the front of the house and makes desserts for the restaurant.
The business is considered “a family affair” as their son, Elijah, also works part time in the restaurant while he finishes his degree in structural engineering at Worcester Polytechnic Institute.
Russ Berger is a third-generation restaurateur whose family owned bars and taverns in New York City. After graduating with a degree in architecture from the University of Michigan, Russ said, he decided to pursue his real passion and received a culinary degree from the Culinary Institute in Hyde Park, New York, graduating first in his class.
He has worked as a chef at Joe’s American Bar & Grill in Boston and was a corporate chef for Back Bay Restaurant Group. It was there that he met his future wife and business partner, Sherry.
They opened their first restaurant, Blue Wave Grill & Bar, in Boston’s South End in 1990. Berger describes the restaurant as the first of its kind, with its California-inspired theme, “high ceilings, white walls adorned with vibrant local art, pickled hardwood floors, glass block walls, blue neon accents and sandbox tables. The menu was eclectic California cuisine, emphasizing colorful, flavor and fresh!” he said.
Moka California Café, “the first coffee house in the South End,” was the couple’s next business venture. “Moka opened for breakfast, lunch and dinner, but the main draw was the giant coffee drinks and homemade baked goods,” said Russ.
In 1994, Baja Mexican Cantina was born. This “lively” 80-seat restaurant in the South End featured “fresh flavorful Mexican cuisine and more than 100 tequila offerings.”
A year later, the Bergers opened Malta Rotisserie & Grill in in Boston’s North End. Malta served Mediterranean cuisine in a stylish and trendy setting, according to Russ.
The couple moved to Upton in 2006, and not loving the daily commute to Boston, decided to sell their Boston restaurants and purchased the Wildwood Lounge. After five months of “heavy construction,” they opened the doors to Red Rock.
The restaurant, located at 66 West Main St., Upton, is open from 11:30 a.m. to 9 p.m. Tuesday through Thursday; 11:30 a.m. to 10 p.m. Friday and Saturday; 10 a.m. to 3 p.m. Sunday brunch; 3 to 8 p.m. Sunday dinner. Telephone: (508) 529-0500. Visit www.redrockgrillandbar.com to learn more about the menu, special events and more.
Thursdays, the restaurant has paleo night, 4 to 9 p.m. The paleo diet has no added soy, sugar or dairy (gluten free). Russ Berger said five specials on the paleo menu include soup, appetizer and three entrées. “We also have typically a paleo dessert as well,” he said. The regular menu also is available that evening.
The Good 2 Go Café & Creamery is considered the “lighter side” of Red Rock, according to the restaurant’s website. “Eat in, or takeout,” sandwiches, panini, homemade soup or some “out of this world ice cream.” Choose fresh-baked cookies with your favorite ice cream flavor, or made-to-order ice cream sandwiches.
Red Rock Grill & Bar schedules live music by local musicians from 7 to 9:30 p.m. Saturdays.
Busy place!
Russ Berger
What’s your favorite cheap eat?
Chipotle.
Who were your biggest influences?
My father, my seventh-grade soccer coach, many of my teachers at culinary school, Chefs David Burke and Wolfgang Puck.
What’s your all-time most memorable meal?
When my wife, Sherry, and I go out, we usually try to go to several restaurants in one night. Probably our night out in Santa Barbara was one of my most memorable as we did it the night after my middle son’s wedding with most of our family present, and we hit five different restaurants and bars in one night.
What ingredient are you obsessed with?
Olive oil, fresh basil, garlic, vegetables from our garden.
What’s your guilty food pleasure?
Cheesecake, Sherry’s cupcakes and Ring Dings (Drake’s Cakes).
What’s the kitchen tool you can’t do without?
Bermixer (hand-held mixer).
What food trend has outlived its welcome, and any idea of what’s the next trend in the food world?
Hopefully truffle oil, not a fan, and grilled lettuce. Next big trend is farm to table, not easy in this climate, but we try.
What would you be doing if you weren’t a chef?
Ocean lifeguard.
What’s your favorite meal to cook at home?
Anything on the grill outside, especially grilled rib-eye.
What’s the strangest thing in your fridge at home?
We just moved into a new house, and honestly, we eat most of our meals at the restaurant, so nothing exciting yet.
Sherry Berger
What’s your favorite cheap eat?
Muffin House muffins.
Who were your biggest influences?
Bruce Marder, the first independent restaurant owner I worked for in Venice Beach, California. He created a new menu every week for West Beach Café. I trained with the chef and pastry chef.
What’s your all-time most memorable meal?
Huevos rancheros at West Beach Café.
What ingredient are you obsessed with?
Cilantro.
What’s your guilty food pleasure?
Green Jell-O mold served at every one of our family holiday dinners!
What’s the kitchen tool you can’t do without?
Stand mixer - who wants to beat egg whites or heavy cream by hand?
What food trend has outlived its welcome, and any idea of what’s the next trend in the food world?
Pork belly has got to go. Pickled foods will continue to gain popularity (gut health).
What would be doing if you weren’t a chef?
CrossFit trainer.
What’s your favorite meal to make at home?
Cinnamon buns and mimosas!
What’s the strangest thing in your fridge at home?
My husband’s pickled herring!