Bluegrass Tavern Changes Ownership, Plans for New Name and Menu Items

| August 29, 2016 | 1 Comments

Will Sterling recently took over ownership of Bluegrass Tavern and is now looking to add the feel of a “Saturday morning” to the popular South Baltimore restaurant. Sterling, who has owned Saturday Morning Café in Downtown for five years and who was a fan of Bluegrass before taking it over, is looking to combine the best aspects of both restaurants.

Sterling, a retired 82nd Airborne Ranger of the United State Army, fell in love with the south and its cuisine – especially dry rubbed BBQ, white Alabama sauce, shrimp and grits, and whiskey – during his time in Alabama. Saturday Morning Café is a southern-inspired scratch kitchen that focuses on breakfast and lunch and that gets many customers from the local businesses and hotels in the area. They also offer catering. Sterling described the “Saturday morning vibe” as putting down your phone, engaging in conversation, staying a while, getting refills, having breakfast in the afternoon, and forgetting about work. He takes pride in bringing that feel to a busy downtown atmosphere.

Sterling is keeping many elements at Bluegrass the same including Chef Antonio Rice and the staff. He also plans to continue to serve many of the standout menu items including the Bluegrass Burger, Smoked Fried Chicken, Salmon BLT, Charcuterie, Raw Oysters, Confit du Canard, and Braised Beef Short Rib, as well as Rice’s homemade desserts including the Key Lime Pie and Cheesecake.

Regarding changes, Bluegrass will become Saturday Morning at some time in September as Sterling works through the transition process and gets the marketing materials and signage together. Honoring its new name, the restaurant now opens at 8am on Saturdays and Sundays (Bluegrass previously opened at 11am on Saturdays and 10am on Sundays). It also now offers lunch and brunch on Fridays, opening its doors at 11am. It will also soon open on Mondays once Monday Night Football begins.

Breakfast items such as Red Velvet Chicken and Waffles, Alabama-loaded Grits, and Baltimore Benedict with Crabmeat have been added, as well as the addition of turkey bacon and sausages. Zeke’s Coffee is now served and customers can get wholesale bags of the coffee beans to go. New sandwiches include a Crab Cake, Sweet Tea Smoked Chicken, Turkey Burger, and Grilled Chicken option. Other new items include Fish and Chips, Dry Rubbed Pork Ribs, a Crab Cake Platter, and a Mixed Grill with Tenderloin, Shrimp, and Catfish. Sterling told all items will be fresh, local, and never frozen.

Saturday Morning is adding a kids menu with half-priced items for children under 12. Sterling also plans on adding kids events including a Santa night.

Saturday Morning will have family night specials bringing Restaurant Week-type offerings and pairings year round. Sterling is emphasizing the focus on whiskey with whiskey nights with food pairings. The upstairs bar will also be utilized as part of a bourbon club. Along with whiskey, craft beers, and wines, Saturday Morning will also focus on fresh fruit crushes and other fresh fruit drinks like fresh teas and lemonades.

Sterling plans to keep and expand the Tuesday Farmers Market, which runs from 12pm to 5pm, outside the restaurant.

Saturday Morning will offer delivery through Amazon Prime. It also has plans for valet parking. Sterling is also launching an app which will offer free birthday meals, a points program, and food specials.

Sterling plans a soft face lift to the restaurant in the future and will be adding more greenery to the exterior.

Sterling is excited to be in South Baltimore describing it as an area with “so much passion.” He also is also looking forward to new developments in the area and the growth of Port Covington and Under Armour.





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Founder and Publisher of, longtime resident of South Baltimore, and a graduate of Towson University. Diehard Ravens and O's fan, father of three, amateur pizza chef, skateboarder, and "bar food" foodie. Email me at and follow me on Twitter at @SoBoKevin.