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During this weekend’s trip to Baltimore, Maryland we were able to fit in a little bit of my favorite pass time {visiting great restaurants of course!}.

Bluegrass was recommended as a neighborhood favorite doing fabulous work with seasonal ingredients. Although not necessarily local, seasonal is just as important and usually requires a chef willing to adapt to what his local purveyors are able to supply and frequently requires last-minute menu changes.

After a mis-guided young gentleman sitting on a front staircase, sent us on a wild goose chase in the wrong direction on Hanover Street, we finally back tracked to arrive at the corner tavern with outside seating as well as two floors inside. It was a little cool out so we opted for inside and were seated in a nice corner table. The rooms are cozy and the building appears to have originally been one of the brick row homes.

The interior decor was wood cabin-ish with cabinets flanking a large fireplace housing glassware with chicken wire door inserts {get ready for a furniture before/after posting coming up}.

Our server was pleasant and well versed in the menu selections and beverage pairings. The food overall was very good. Beverages were priced well and offered a large selection of both wine and craft beers. I would recommend going if you have the chance but be aware of your wallet. With our 3 courses and two drinks each the bill would be in the “VERY Nice Dinner Out” category. $$$ out of 4 / Overall B+

Bluegrass

1500 S. Hanover Street, Baltimore, MD 21230

Bluegrass is an informal fine dining experience dedicated to the perfect pairing of food and drink, with a special focus on America’s finest bourbons. Our casual dining room features fold-away walls that provide a relaxing, social atmosphere that is open to the outdoors. Reservations are always appreciated.”

FIRST COURSE

taylor bay scallops / egg yolk vermicelli, oyster mushrooms, dill butter

spring asparagus / vermont quark ravioli, hazelnut honey

MAIN COURSE

crispy smoked creekstone beef belly  / anson mills aged cheddar grits, pickled red cabbage, cheerwine bbq sauce

pan seared grouper / butter braised leeks, crispy hen of the woods mushrooms, pomme puree, hendricks gin

DESSERT

I forget the official name but basically: Big A** S’more

My mouth is watering just thinking about the grouper again. DELISH! ~ kf.

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