restaurant list > bluegrass kitchen

Area artists and live music are often featured at Bluegrass Kitchen.

~ Current as of: 3/28/07

BLUEGRASS KITCHEN
1600 Washington St. E., Charleston, WV. Call (304) 346-2871 | Website

TYPE: Modern twists on comfort foods, with fresh, often W.Va.-grown and organic ingredients

OFFERINGS: Salads, tapas, hot sandwiches, pastas, chicken, fish specials on Friday nights; brunch on weekends

HOURS: Mon-Thur 11 a.m.-9 p.m.; Fri-Sat 10 a.m -10 p.m. (a la carte Brunch 10 a.m.-3 p.m., Sat-Sun)

PRICES: $3.25 to $10.95

VEGETARIAN DISHES: Several, including grilled black bean burrito, Boca burger, pesto pizza and more

MENU: Click here

ALCOHOL: Varied beers and wine; small bar.

DELIVERY: daytime only if you call ahead with $50 miminum

KID'S MENU: Organic spaghetti-os, veggie corndogs and other items available.

ACCESSIBILITY: No ramp on front door.

RESERVATIONS: Dinner only

TAKEOUT: Yes

CATERING: Yes

WIRELESS INTERNET: Yes

RELATED:
Blogpost: Bluegrass Kitchen has tasty beer choices- (02/26/07)
Blogpost: Ethiopian Night at Bluegrass Kitchen - (01/02/07)
Blogpost: The Perfect Chicken Sandwich in Perfect Atmosphere - (05/23/06)

Eclectic East End Eatery Catches on Quickly

By Maureen Crockett
For the Gazette
12/07/2005

The Bluegrass Kitchen recently opened on Charleston's East End, and the city's locals have been quick to enjoy it. People eat, kids wander around and neighbors visit each other's tables.

Located on the northeast corner of Washington and Elizabeth streets near the state Capitol, the building's exterior has no bling - you have to know it's there.

The interior is one large room, with an exposed brick wall to the left with a ledge bearing original art work for sale, mostly semi-abstract, done by artists who work elsewhere in the building.

Jazz was playing on a tape when we arrived at 5 p.m. But by 6:30 p.m., the joint was jumping and the din outweighed whatever music was playing. In back there is a bar (wine and beer only) and a comfortable sitting area with couch, soft lighting and a muted wall tapestry. The casual decor sports a pressed tin ceiling, three fans and an anachronistic, tiered, glass chandelier.

The most delightful element is the fat, carved wooden sheep near the front door. Sculpted from a solid block of wood, the 3-foot-wide life-size pet attracts the young ones, who sit on it. Some youngsters refuse to leave it for dinner.

The specialties are eclectic vegetarian dishes, free-range chicken and light, organic entrees with plenty of flavor. Check what Bluegrass Kitchen is serving that day by hunting its menu at www.bluegrasswv.com.

The interesting menu offers outside-the-box items to tickle a diner's curiosity. Blue cheese cole slaw. Muenster and pesto grilled cheese on a ciabatta roll. A Greek burrito with feta, olive tapenade and veggies in a grilled flour tortilla. Scones. House dressing of strawberry vinaigrette, or Newman's Own, or organic blue cheese. There is a fancy boca burger for $5.95. Jaded diners, enter here.

The menu offers a selection of tapas, which the chef defines broadly. The most costly is a thinly crusted, veggie pesto pizza topped with onions, tomatoes, provolone and feta for $10.95. Other tapas choices include baby burgers, blackened shrimp cocktail, home made ravioli, blue corn tostadas, quesadillas and bruschetta.

A good plan is to order a bunch of tapas, until hunger abates. Two of us started with a cup of bourbon squash soup, hearty and thickly pureed, with just a soupcon of whiskey flavor. Slivers of mozzarella topped my soup. Bill chose a robust, spicy potato soup, hearty enough for a meal. Beans and chunks of Polish sausages added to the delight. On different days there are different soups.

Next I asked for the blackened shrimp cocktail. Five seared shrimp came beside a generous bowl of fresh, bright cocktail sauce. The shrimp were spicy and heavily salted, but one can scrape off the excess.

I continued with a beautifully presented ravioli dish. Three large triangles stuffed with ricotta and basil with a light, creamy sauce and cheese atop arrived on an oval platter.

Bill had what the menu called a perfect chicken sandwich, which is one mouth-stretching item. A layer of well-seasoned chicken breast gets topped with bacon, sun-dried tomato, lettuce and Swiss cheese, all grilled on French bread.

Desserts of truffle brownie and Key lime pie got serious attention from us. The pie with its graham cracker crust was mildly tart and properly yellow.

The service is friendly and attentive. The wait is short, and the food is freshly prepared. The place has enjoyed word of mouth advertising, and many neighborhood residents already walk over for convenient meals.

Freelance restaurant critic Maureen Crockett reviews area restaurants for the Charleston Gazette and Sunday Gazette-Mail.

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