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Bluegrass Tavern

1500 S. Hanover St. (W. Fort Ave.) Send to Phone
410-244-5101 | Make Restaurant Reservations | Menu
Creative food, informal charm and lots of fine bourbon: what’s not to like?
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Local Deals: 120 * 90

Cuisine
Open
Lunch Thurs.-Sun., Dinner nightly, Brunch Sat.-Sun.
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  • 4.0 star rating
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4.0 rating over 1 reviews

Bluegrass Tavern Restaurant Review

: Combine informal charm with serious gastronomic cred, and Baltimore will beat a path to your door. Like some of the city’s inviting hometown eateries --- Woodberry Kitchen and Clementine, to name a couple --- Bluegrass Tavern offers farm-to-table freshness; imaginative takes on regional food; and homemade charcuterie. Timothy Dyson’s creative, frequently changing menu demonstrates both European flair and Southern comfort, with dishes for sharing and a variety of price points. Adventurous types might want to try pecan crêpes stuffed with goat cheese; traditionalists may opt for smoked fried chicken and whipped potatoes topped with house-cured bacon. To wash it down, consider one of the house’s beloved bourbons. Experiment to your heart’s content --- your taste buds will be delighted.

User Ratings & Reviews for Bluegrass Tavern
Average rating    2
Reviews 1 - 1 of 11
Needs a new chef
by jefflowrey on Sun Sep 29, 2013 11:06 am
 
Chef Tim has shown an astounding lack of consistency over the last year. He has been able to produce dishes that contain over cooked pasta with under cooked vegetables and a rabbit scrapple that was deep fried and slightly burnt on the inside, whilst being entirely runny like an egg inside. In the last 10 meals I have eaten at Bluegrass, he has managed to screw up at least one component of 8 of them and last night he managed to serve me a steak, ordered Medium, that was burnt on the outside and blue on the inside. I do not know where his attention and thought sits - it's clearly not on his menu, as half the things he tries to put on the same plate have no business being together. The only evidence shown so far is that, wherever his attention is, it's absolutely not on the plates he produces.

Brunch is excellent, he manages to pay enough attention to this not to screw it up. But, really, how hard is it to make eggs? The staff at Bluegrass is excellent, except that they have to spend too much time trying to keep the kitchen staff in line, and are not able to focus on the customer as much. Bluegrass needs a new chef.
 
Reviews 1 - 1 of 11



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