Brunch (and more) at Bluegrass Tavern
Last week, we went to Bluegrass Tavern (1500 S. Hanover St.,  244-5101, bluegrasstavern.com) to check out their new spring menu, but started with the charcuterie plate (happy hour is four items for $10) and some rye at the bar (The Willett rye is especially good, with a nice spicy kick). We ordered the smoked fried chicken ($16), which was not new, but was succulent and amazing, and the spring rabbit confit ravioli ($22), which was served with marrow butter, heritage carrots, and a delicious pea puree.
We were impressed and had never had brunch at Bluegrass, so we stopped by this afternoon and were pretty blown away. The bloody marys ($6) had pickled okra. That was enough to start things right (note to every other brunch place: pickled okra is great and in general the more pickled stuff the better). The drink itself tasted more like gazpacho than the Mr. and Mrs. T’s mix you may be used to, chock full of little cucumber pieces (it could have used more horseradish). We got the pimento cheese and crackers ($6) and the deviled eggs ($4) to start, and both were tasty, but it was the Country Benedict ($12) and the biscuits and gravy ($10) that ruled the day. The country benedict uses a biscuit instead of an English muffin and is topped with a poached egg, a super-mustardy Hollandaise, and bacon, with cheesy grits on the side. We also got the similar poached eggs, which were served on cornbread with asparagus, but the cornbread was a little sweet for our taste (in southern cooking, tea should be sweet, cornbread savory). But the biscuits and gravy is great. It wasn’t your average white gravy, with something we couldn’t place adding a little kick of flavor, and yet it wasn’t too clumpy. The folks beside us got the smoked fried chicken sandwich, on a biscuit, and it looked so good that we’ll be back soon.