Bluegrass Tavern / Photo by Sam Holden
t’s easy to dismiss charcuterie as the last big thing in restaurant kitchens and move on to the next, but when charcuterie is done as imaginatively as it is at Bluegrass, you want to linger. The offerings change regularly, with the season and product availability, but look for flaky rabbit rillettes and pates made of wild game like elk, as well as more traditional sausages and terrines of chicken or pork livers.
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Neighborhood: Federal Hill
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Baltimore City Paper, 501 N. Calvert Street, P.O. Box 1377, Baltimore, MD 21278
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