Become a digitalPLUS subscriber. 99¢ for 4 weeks.
EntertainmentFood & Dining

Kitchens: Bluegrass

RestaurantsDining and DrinkingCooking
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 ... Lloyd Fox, Baltimore Sun
Loading