Bluegrass Some of the improvement at Bluegrass has been from the natural mellowing that happens with good materials. Some of it has been more conscious. A new chef has brought new ideas and styles. -- Bluegrass hitting its stride, Richard Gorelick, Nov. 17, 2012
Total stars: 3 1/2 out of 5 stars(Algerina Perna, Baltimore Sun /November 11, 2012)
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ABOUT THE BLOGGER
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research — never the subject, always the control.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.