Bluegrass Tavern is a classic neighborhood restaurant in South Baltimore featuring a contemporary American menu and an eclectic wine list and cocktails.  From the moment you step through the front door, the woods, rich greens and floor to ceiling windows creates a soothing yet airy feeling. Both floors feature a bar and a dining room.

Bluegrass is located at 1500 Hanover Street at the bustling intersection of Hanover and Fort Avenue.

It’s not always about culinary school as much as it is about your thirst for knowledge; Executive Chef Ray Kumm’s culinary odyssey began in 2008 with his BA degree in hand in English from Towson University. His first stop was Brasserie Tatin, under the tutelage of Gerard Billebault. His appetite was whet with his first taste of French cuisine and in 8 months he sped from garde manger to sous chef. This was followed with an immersion in northern Italian cooking, a childhood love, at Sotto Sopra, the Mt. Vernon staple owned and operated by chef Riccardo Bosio. At Alizee, his final stop before Bluegrass Tavern, he joined Chef Christian DeLutis and the two changed the restaurant’s concept from Asian Fusion to modern French, earning four stars for food in the Baltimore Sun from Elizabeth Large in the process.

This background in classical French and the emphasis on fresh, simple ingredients of Northern Italian cuisine is what has driven his unique take on contemporary American and Southern cooking. Chef Ray has been at Bluegrass since it opened, developing the initial menu with original Chef Patrick Morrow, and making the vast array of charcuterie that put Bluegrass on the map. As Chef de Cuisine, he was responsible for writing and implementing the ever changing menu based on seasonal availability as well as procuring the finest animals from places such as Piedmont Ridge, Copper Penny Farm, and Elysian Fields. He continues to do this as executive chef, growing the Bluegrass brand and expanding his charcuterie program. The future is very exciting as Chef Ray explores new avenues to express himself at Bluegrass.

Jorbie Clark, Operating Partner, is originally from Australia and a veteran of the Federal Hill restaurant and bar scene.  He is former General Manager of Ryleigh’s Oyster Bar and worked at both MaGerks and Boomerangs.  He has gathered a very successful front of the house team to insure quality service