Published: September 21, 2011
1500 S. Hanover St., (410) 244-5101, bluegrasstavern.com
It’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. The pickled garnishes pull it all together. Who needs dinner?