You really do need to go to the Bluegrass Kitchen for a brunch some weekend. Herb will be there working on Sunday. That's "current couch-surfing apartment not renovated yet roomie extraordinaire" for those who don't know. Look for the handlebar mustache.
No, I'm not joking.
When Herb and I walked in we set our stuff down on our usual table. Herb walked back to the specials board to see what was good that day. I caught up with him when it looked like his eyes were halfway down the board. I told him to stop reading.
"Herb, the first words on the board are 'deep' and 'fried;' why are you still reading?"
Jay, in the kitchen, is a rock star. C'mon, Lime-Caper Vinaigrette? Mmmmmmm.
Sue makes the biscuits. And she makes them well. They are just crispy enough on the outside and pillowy biscuit luscious on the inside. Gravy sops well. So do the perfectly poached eggs.
And let me say that again, because so many restaurants cannot get this right.
The Bluegrass Kitchen poaches eggs PERFECTLY.
J and K own a wonderful little restaurant on the East End. And they work their tails off to make sure it's a wonderful spot for folks who enjoy good organic, locally produced food at reasonable prices. That plate you see was definitely under $10, and I can't recall for sure, but it may have been $8.