Network News

X My Profile
View More Activity
Posted at 7:00 AM ET, 02/18/2011

Food in focus: Bluegrass Tavern

By Justin Rude

The welcoming dining room at Baltimore's Bluegrass Tavern. (Scott Suchman/The Washington Post)

In Sunday's Magazine, Tom Sietsema visits Baltimore for a taste of the Bluegrass Tavern, a Southern charmer with potent drinks and a menu focused on "bites."
Here is an expanded selection of Scott Suchman's photographs that accompany the review:


Executive Chef Patrick Morrow.

Chef Morrow's pulled pork sandwich and hand cut fries.

Bluegrass is known for its lively bar and imaginative cocktails.

Tom Sietsema said that the restaurant's cornbread alone was worth the price of admission.


Head-on shrimp with hominy.

One picture of that pulled pork sandwich just wasn't enough.

By Justin Rude  | February 18, 2011; 7:00 AM ET
Categories:  Restaurants  | Tags:  Food in focus  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati   Google Buzz   Previous: Gallery opening of the night: 'New Artists, New Art'
Next: Weekend Update: Get to know Eastern Market, Barracks Row

 
Search Going Out Guide for More Events

By Keyword

No comments have been posted to this entry.

Post a Comment

We encourage users to analyze, comment on and even challenge washingtonpost.com's articles, blogs, reviews and multimedia features.

User reviews and comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions.




characters remaining

 
 
RSS Feed
Subscribe to The Post

© 2011 The Washington Post Company