Bluestem

Bluestem Brasserie

 

bluestem-brasserie-octopus

 

Bluestem Brasserie, is named for the type of North American grass most favored by ranchers so its no surprise that the beef here is sourced thoughtfully from local well-pastured animals. Chef John Griffiths also presents the popular Octopus a la Plancha pictured above.

The delightful dish combines Ligurian olives, oranges, Espelette peppers, and braised fingerling potatoes in a very colorful presentation. The restaurant also offers a full cocktail list between their lunch and dinner service so its a nice spot to meet someone downtown.