Jack's Bistro Review

Jack's Bistro Overall Review

Jack’s Bistro is a bit hard to find and a little off the beaten trail, but well worth the extra left turns needed to get there.  This is the only restaurant in Baltimore that utilizes the Sous Vide method of cooking.  After a little research we found out that Sous Vide is a French method of cooking that entails placing meats in plastic bags and boiling them in low temperatures of water for extended periods of time  (Who would have thunk it!).  We think that Jack’s is a great spot for guys night out, specifically guys that have a sophisticated pallet.  Guys would enjoy the atmosphere with TVs constantly playing sports.  It’s a bit noisy for a date spot but could work.  If you visit the restaurant, you will have to find street parking.  The good news is the street parking is free.  We would like to thank our readers Greg and Vince for recommending this spot to us.  Overall we give Jack’s Bistro ♪♪♪ and 1 half note.

3123 Elliot Street

Baltimore, MD 21224

410-878-6542

 Smoked Gouda Jalapeno and Bacon Grits 

These grits were smooth and creamy.  The bacon added a wonderful smokey richness and the jalapenos' added a nice kick of heat.  The smoked Gouda was a wonderful touch. 

 Argentine Steak at 134 degrees F- Medium Rare Only

It was explained to us that this cut of beef is very hard to make tender.  Let us just say that to eat it here you would never know this.  This steak was so tender, light and juicy that it made you want to hurt somebody!  It was finished on the grill to give it a nice char.  It was delicately seasoned allowing the true beef flavor to shine through.  The beef was placed atop a cauliflower puree which was smooth, creamy, velvety and buttery and then topped with truffle butter. 

Sous Vide Duck Breast

Shall I reiterate, this was the most tender duck ever!  We had never had melt in your mouth duck before.  This tender little ducky sat on a nest of corn, tomatoes, squash and rice joy.  The skin was crispy and reminiscent of bacon.  The corn added sweetness and the basil added perfuminess.  This duck had the perfect amount of gaminess.   

Mac & Cheese with Chocolate

This dish drew Angela but frightened Melissa.  Melissa's comment after the first bite was "Why does that actually work?"    This dish was rich and super creamy with a touch of chocolaty sweetness.  The chocolate brought earthiness to the dish. It helped that the chocolate was not a sauce but rather crumbled chocolate sprinkled on top. 

Poutine 

These super thin-cut shoestring french fries were coated in demi glace and foie gras sauce and topped with cheese curds.  This was a wonderful combination of salty, savory and cheesy yumminess.   These chefs have seasoning down to a science.  The fries were not at all greasy, but rather light and crispy.

Fried Smores

The fried Smores were graham cracker encrusted chocolate marshmallow cookies covered in a heavy rich chocolate sauce and accompanied by a homemade dark chocolate ice cream.  It was warm, gooey and yummy.  The cinnamon added a nice kick.  

 Grilled Pineapple Dessert

The chef perfectly grilled pineapples and sat them in a pool of spiced buttered rum yumminess.  He also added sliced strawberries and the most wonderful egg yolk ice cream. This dish was very light and fresh.  The egg yolk ice cream was insanely delicious.  

Melissa's Review

I have to admit that I was very apprehensive about this place.  The menu looks strange to say the least and the name seems so blah.  When Angela and I pulled up, I became even more concerned because from the outside, the place looked absolutely boring.  But, be ye not deceived; Jack’s Bistro is a treasure trove of deliciousness and delight.   Wow…From the first bite to the very last bite….Wow!  Those two chefs lost their minds in that kitchen.  Everything that came to our table was drenched in savoriness and creativity.  For those of you that have been following the blog for a while, you know that I LOVE duck.   Well, I can officially say that Jack’s by far has the best duck I have ever had in my entire life!  That little fowl was treated with such delicate care and attention.  Its dignity was fully preserved.  His super tender meat and crispy skin caused me to put my fork down, place my face in my hand and fight back the tears of pleasure…just thinking about it is making me teary-eyed all over again…Sniffle…someone pass me a tissue please…Give me a minute….Ok, there we go, I’m ok now.  The atmosphere was eclectic, bright and bustling.  Honestly, I have to say that I don’t think the atmosphere properly matched the food.  The food was uber sophisticated while the décor was too scaled down and casual for my liking.  I believe that food that fabulous needs to be paired with equally fabulous surroundings.  Even our waitress who was absolutely superior to all other wait staff we have encountered (with the exception of our all time favorite waiter Nick who we will introduce to you all later) did not at all fit into this setting.  At one point I leaned over to Angela and said “Is there such thing as a classically trained waitress?  This woman is amazing!”  Despite my issue with the atmosphere of this restaurant, I give Jack’s Bistro ♪♪♪.  

Angela's Review

OMG…OMG…OMG.  Let me just say, right off the bat that the chefs at Jack’s Bistro performed unexpected feats of culinary magician-ship the night we visited (I know what you are saying… “Is magician-ship even a word?” to which I am saying, “of course not silly, but so what.” ;) It is a little hole in the wall tucked away at the entrance to an alleyway in Canton. If you didn’t know it was there, you might pass it by without ever discovering it, and I would forever feel sorry for you. The night started out with what may have been THE BEST drink I have ever encountered… A Violet Martini… you heard it, a VIOLET Martini. It was fabulous. If you drink, it is a must try. Think velvety, full bodied, flowery and mildly citrusy at the same time. It was probably the most sophisticated drink ever… and this at a place that looks like a mixture of a neighborhood bar and a small mom and pop-style restaurant. And things only got better and better from there. When Melissa and I first came across mention of the restaurant in Baltimore Magazine’s Best of Baltimore edition, and pulled up the menu on the internet, I have to tell you, we were SOOOOO skeptical and very unsure as to whether we wanted to give it a try. I have to give a shot out to my coworker, Greg, whose recommendation that we visit this establishment, a recommendation which was later echoed independently by my friend Vince, convinced us to give it a try. I must say that I will forever be grateful.  We were seated in a section which entails big, comfy booths situated directly in front of the bar. There is another section which entails tables and chairs and is situated in front of the kitchen, into which you can see the magic happening before your very eyes. Either way, methinks you can’t go wrong. The food was off the hook. I had the steak with truffle butter, grilled scallions and cauliflower puree, a divine creation that was so expertly and perfectly executed it defies description...  which will not stop us from trying… Lol.  Still, you would have to try it for yourself to fully understand.  And the SERVICE, my goodness, we have to mention Dana. She was perfection. She belonged in one of the finest establishments in a culinary bastion such as NYC. She was that good. To give you an example, at the end of the night, she brought me my leftovers in hand-written, labeled containers, which she called my “care package.” Wow! As you have probably guessed by now, I give Jack’s Bistro ♪♪♪♪.