Bluestem Brasserie




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.