The Untermagnificant gives Bluestem Brasserie owner Adam Jed props for adding a "multifaceted, full-service restaurant" to downtown. Calling it "a 21st-century version of the sadly departed Original Joe’s, moderate in price, meat-centric, unpretentious and indispensable," she loves on chef Sean Canavan's charcuterie, the "pink and juicy" calf's liver, "moist" coq au vin, and a caramelized butterscotch tapioca pudding that "hit all my sensory hot spots." In closing, "Bluestem is an ideal downtown meeting spot." [Examiner]
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