Jack's Bistro Photos

Poutine

Fried Smores

Grilled Pineapple

Sous Vide Duck Breast

Argentine Steak at 134 degree F

Mac & Cheese and Chocolate

Smoked Gouda Jalapeno and Bacon Grits

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 ♪♪♪♪.  

Mussels Memorial Photo

Mussel Killers

Angela and I have a confession to make.  "Yes, we are mussel murderers!"  There, our conscience is now clear.  It all started on a warm spring night.  We were hungry and mussels were sitting on the kitchen counter looking so tempting and tantalizing.  We took a bottle of white wine brought it to a boil (don't worry church folks, all the alcohol cooked out) in a pot along with 3 tablespoons of garlic, 4 stripes of fried bacon diced and 2 pinches of salt.  We let this sauce reduce for 20 minutes.  We took the poor innocent mussels to the sink and gave them one last rinse.  Angela and I looked at each other and knew that one of us had to do the dirty work of throwing these poor creatures into the pot of boiling liquid.  It turns out that Angela is so much braver than I.  We thanked the mussels for their sacrifice and then she threw them in the pot.  We put the lid on quickly and we both walked away.  We spoke no more about our gruesome act... until 10 minutes later when the mussels were done cooking.  They looked and smelled so glorious that we had no regrets for the brutal act we had just committed.  So Yummy!

B&O American Brasserie Photos

Grilled BBQ Quail

English Pea Gnocchi

Wild Mushroom Ravioli

Tuna & Beet Tartare

Asparagus Salad

King Salmon

Bacon-Fava Bean Risotto

Pineapple Basil Sorbet

B&O American Brasserie

Overall Review

B&O American Brasserie is located in Hotel Monaco which is situated just on the outskirts of Baltimore’s Mt. Vernon.  This self proclaimed railroad inspired restaurant has seating and dining tables that are reminiscent of box cars. For those of you that are interested here a little lesson on the origin of the Brasserie.  As part of this french dining experience, meals are served in a high-end yet relaxed setting.     Parking in this area is a challenge in general. You will just have to drive around until you find parking on the street a reasonable distance away and walk back. After dinner, we decided to take a walk around the hotel, which is as bright and welcoming as B&O is dark and rather forbidding. This is a great place to have after work drinks with coworkers or if you are staying in the hotel. It would also be a great place to discuss business with a client or other business associate.  The food is not much to write home about.  We recommend that if you try this restaurant you stick with the small plates and avoid the main dishes.  Overall we give B&O American Brasserie ♪♪ and a half note. 

Let's take a closer look at the food:

King Salmon:

The chef paired raw salmon belly meat and smoked salmon on the same plate.  This was a strange combination.  Despite the fact that they were both salmon, the prep styles were so drastically different that it was odd.  The smoked salmon completely overpowered the fresh salmon.  The smoked portion was too salty while the fresh had no salt at all.  It felt like two different dishes combined into one.  Each preparation would have been much better if served alone. 

Grilled BBQ Quail:

 This was by far the most creative and tasty of all the dishes we tried.  The chef split a quail in half and grilled each half on a skewer with chunks of smoked bacon and small strategically placed candied orange slices. Brilliant!  He then rested these skewers on a pine nut risotto.   Lets be clear that there was no rice.  The pine nuts took the place of rice in this risotto.  It was a smokey, savory, slightly sweet masterpiece whose taste was reminiscent of grilled baked beans. The quail was cooked to perfection, with a moistness and slight gaminess to it that added a ton of flavor. 

Asparagus Salad:

Imagine asparagus cut lengthwise into ribbons, mixed with arugula and country ham, under which is hidden shavings of Pecorino cheese.  It was topped with sunflower sprouts and a fried egg.  We have to give the chef credit for creativity and taste on this dish.  It was actually quite good.   

English Pea Gnocchi:

This is where things began a rapid downward spiral.  There were parts to this dish that were good, but overall it was quite disappointing.  The sauce was actually made out of peas (pureed and whole) and was tasty.  However, the gnocchi was doughy and grainy.  There were pieces of well cooked and fairly tasty lobster interspersed throughout the dish.  

Wild Mushroom Ravioli:

The ravioli was clearly home made and made quite badly.  The dough was too thick, too tough and too dry.  The mushroom filling had little to no flavor.  The braised greens were bitter.  This was terrible!  In the words of Antwon and Blaine, "Hated It!!!!"

Bacon-Fava Bean Risotto:

This chef needs to leave pasta alone.  It is not his friend nor is he a friend to it.  The bacon was tasty  and added a wonderful smokiness. But that is the only good thing we can say about this dish. 

The risotto was a bit gummy.

 

Pineapple Basil Sorbet:

This was a great way to end a lackluster meal.  This aromatic and floral sorbet brought a smile to our faces.  It was sweet and tart with a dash of savory.  This sorbet was refreshing, very well done! 

2 North Charles Street  

Baltimore, MD 21201
(443) 692-6172

 

Melissa's Review

I have a theory about restaurants located in hotels; 7 out of 10 times stay clear.  For some reason they are often sub-par.  I find that they can lack creativity and spark.  As I think about the impression that B&O American Brasserie left with me, my thought is blah!  They simply reinforced my theory about hotel restaurants.  The décor in the upstairs dining room with its forest greens and chocolate browns was dark, plain and a bit depressing.  I commented to Angela that there was no wall art or decorations; there was nothing to make the large room stand out or give it personality.  The lounge area downstairs on the other hand was warm and cozy.  It clearly had a much better atmosphere.  The food was hit or miss.  Upon reflection, I notice that the chef was most successful with the dishes that he did not have to cook, with the exception of one (the Grilled BBQ Quail).  I appreciated his attempt at fusing lots of different cooking styles together.  However, I feel that he fell short.  His inability to cook Italian food was EXTREMELY clear!!!  How on earth do you make and then serve pasta that is dried out?  I have never experienced that before.   It looked dried out when it arrived at the table.  I could see it, why couldn’t he?  Our waitress was knowledgeable, kind and available.  Overall, I give B&O American Brasserie ♪♪.       

  

Angela's Review

This restaurant is a bit of a study in contrasts. It doesn’t seem to fit into a clear mold, with regards to the décor. This is a restaurant located in a hotel which may have something to do with it.  Upon arriving, we were escorted to the second floor to be seated. The second floor was rather dark and austere. The booth in which we were seated could have easily seated two or three more people. I almost felt dwarfed. It was a big table surrounded on three sides by the wall and facing out towards the stairs leading to the first floor.  Candles provided the lighting. Basically the décor consisted of heavy dark woods and dark and neutral fabrics, in colors like hunter green and eggshell.  It seemed like the kind of place someone might chose to conduct an after-hours business dinner where one did not want to be seen and bothered much by others. However, the downstairs has a completely different feel. Even though it was still mostly dark woods and colors, there were lighter colors mixed in and people mixing and mingling. The bar is very nice and faces the outside wall which is basically a huge window.  In front of the bar is a long table with stools. And near the front door, off to the side, is a section with white chairs arranged in a sort of semi-circle facing a big flat screen TV. The kitchen is situated along the back of the restaurant and is open. Ok, as for the food here. There were things I LOVED and things that I didn’t quite understand. I have never had gnocchi or ravioli quite like it anywhere else (I can’t say this was a good thing). On the other hand, I was impressed and amazed with the chef’s creativity when it came to pairing unusual ingredients and providing a twist on a standard such as, “risotto.” I have to say that this place was pretty hit or miss, but given that I would definitely go back for the one or two things that pretty much blew my socks off, I still give it ♪♪♪.

Seared Scallops Photo

Seared Scallops

Seared Scallops

Of the two of us, Melissa is the cook. I fully admit that I hardly EVER venture into the kitchen. It is not so much that I cannot cook as much as it is that I have the attention span of a gnat...Lol. I can't stay focused long enough to make a shopping list and once I am in the grocery store I can't stay focused long enough to get all the items on the list before I am ready to leave. On the other hand, when it comes to food, I know what I like (if you had not already noticed ;). This means that I have many more cookbooks than one person who hardly ever cooks should have.  The running joke around my house is that once every year or two, I pull one of them off the bookshelf, dust it off, and prepare a 4-course, gourmet meal, which everyone enjoys and then resign themselves to not seeing this phenomenon again anytime soon. So this time around, I decided it was my turn to come up with a recipe for our Tuesday night meal and do the shopping. I settled on a receipe I have had my eye on for quite a while now from my Perfect Spanish Cookbook, Seared Scallops. Let me tell you something, this recipe is SO going into my repertoire. It is simple to shop for, simple to make, and simply amazing.

To recreate this dish, you will need about a pound and a half of scallops; olive oil; orange juice; your favorite infused oil (we used Black Truffle Extra Virgin Olive oil in place of the recommended olive oil and hazelnut oil, mostly because hazelnut oil, and our second choice, almond oil has apparently been discontinued in or unobtainable to every grocery store in Baltimore); salad greens (we always use spring mix since lighter greens lack many of the nutrients found in their darker counterparts); your favorite bleu cheese (we used buttermilk); and fresh chopped dill to sprinkle on top.

First, you whisk 4 tbsp olive oil, 3 tbsp orange juice and 2 tsp hazelnut oil, if you are able to find it. Or you can whisk 3 tbsp orange juice and  4/5 tbsp Black Truffle Extra Virgin Olive oil (or other infused olive oil), add sea salt, pepper to taste, and set it aside.  Next, you sear the scallops, about a minute on each side, in an extra hot pan, using a splash of the infused oil  in addition to whatever cooking oil you chose. Finally, place the scallops atop the greens, sprinkle bleu cheese and chopped dill on top and spoon olive oil and orange juice mixture over it and Viola! Enjoy!