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Chef Q & A: Bruce Bell

See smaller Rookies Bar & Grill’s resident alligator keeps an eye on Cook/Co-owner Bruce Bell, pictured seated at the bar and showing off his Grand Slam Caesar Salad. It includes succulent grilled mahi fillet atop crisp romaine lettuce mixed with Rookies’ homemade Caesar dressing, crisp croutons, shredded Parmesan cheese and served with a braided breadstick.

Photo by JENINE C. OUILLETTE

Rookies Bar & Grill’s resident alligator keeps an eye on Cook/Co-owner Bruce Bell, pictured seated at the bar and showing off his Grand Slam Caesar Salad. It includes succulent grilled mahi fillet atop crisp romaine lettuce mixed with Rookies’ homemade Caesar dressing, crisp croutons, shredded Parmesan cheese and served with a braided breadstick.

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  • Rookies Bar & Grill Cook/Co-owner Bruce Bell’s cool and crisp Classic Chef Salad includes verdant iceberg lettuce topped with fresh ham, turkey, four cheeses, diced tomato and onion, served with choice of a variety of dressings.
  • Rookies Bar & Grill’s resident alligator keeps an eye on Cook/Co-owner Bruce Bell, pictured seated at the bar and showing off his Grand Slam Caesar Salad. It includes succulent grilled mahi fillet atop crisp romaine lettuce mixed with Rookies’ homemade Caesar dressing, crisp croutons, shredded Parmesan cheese and served with a braided breadstick.
  • Rookies Bar & Grill Seafood Grand Slam Caesar Salad.
  • Rookies Bar & Grill’s hearty classic daily special, Chicken Fried Steak, includes choice beef cubed steak battered and dredged in special crumb mix, then pan fried and served with a mound of mashed potatoes, topped with down-home pepper gravy and steamed mixed veggies.
  • Bruce Bell’s flavorful Frito Taco Salad includes Frito chips smothered with Rookies’ homemade chili, topped with shredded cheese, garished with lettuce, diced tomato, onion and served with sour cream and house salsa.
  • Rookies Bar & Grill’s savory soups are made fresh daily like this customer favorite French Onion Soup, served piping hot in an individual crock then topped with piquant cheese and baked until browned and bubbly.

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