Federal Hill’s The Grange forgoes meat but still packs a punch
By Katherine Cusumano and Andrew Smyth | February 11Even early on a Sunday evening, the bar at The Grange is energetic. Friends drink cocktails out of Mason jars and share bowls of Brussels sprouts and quinoa. There’s no meat in the kitchen, but no one seems to notice or care. Federal Hill’s newcomer to the vegetarian farm-to-table scene is housed ...

















