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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
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