Kitchens: Bluegrass

Taking over from Patrick Morrow, the chef who opened this <b><a href="http://findlocal.baltimoresun.com/listings/bluegrass-tavern-baltimore">superb South Baltimore restaurant</A></b>, Ray Kumm has fine-tuned the menu, which is now a pitch-perfect rendition of boldly assembled regional American cuisine -- bison, pheasant, fried chicken and smoked fried chicken.<i>--Richard Gorelick</I><br>
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<b>Venue address: 1500 S. Hanover St.</b>

( Lloyd Fox, Baltimore Sun / May 20, 2010 )

Taking over from Patrick Morrow, the chef who opened this superb South Baltimore restaurant, Ray Kumm has fine-tuned the menu, which is now a pitch-perfect rendition of boldly assembled regional American cuisine -- bison, pheasant, fried chicken and smoked fried chicken.--Richard Gorelick

Venue address: 1500 S. Hanover St.

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