Gary Needham says his specials will pair items perhaps unfamiliar to diners, such as the fish called escolar, with local produce. Here, the fish sits atop mashed potatoes and a sauce made with yellow tomatoes from Capitol Market.

Besides menu standards, the Bluegrass Kitchen each day will serve specials Needham devises. He favors wholesome ingredients and likes to use special skills, such as making his own pasta.

Needham started work at Bluegrass about a month ago.