From the restaurant:
"Step inside Jack's Bistro for a delightful 'coastal' experience that is serious about taste buds, and cozy in atmosphere. Nestled in the quaint Canton neighborhood centrally located in downtown Baltimore, Jack's Bistro boasts a unique menu that pairs common ingredients with uncommon combinations. Sophisticated with a sense of humor, Jack's humbly possesses a modern feel with retro tinges including earth toned painted walls, Jetson-style art, and booths made up of church pews on a brick tile platform. Chef/Owner Ted Stelzenmuller was titled 'The Most Wildly Imaginative Chef In Baltimore', by The Baltimore Sun."
Full bar. Serving dinner until late-night Wed–Sun. Closed Mon–Tue.
"With a name that references a seventies sitcom (Three’s Company) and décor that suggests the fifties, one might expect Jack’s Bistro to be playfully eclectic. And one would be right. The Canton restaurant exudes fun, and draws patrons with sophisticated takes on American comfort food, seasoned with ever-changing ethnic elements."
— Gayot
From the restaurant:
"Step inside Jack's Bistro for a delightful 'coastal' experience that is serious about taste buds, and cozy in atmosphere. Nestled in the quaint Canton neighborhood centrally located in downtown Baltimore, Jack's Bistro boasts a unique menu that pairs common ingredients with uncommon combinations. Sophisticated with a sense of humor, Jack's humbly possesses a modern feel with retro tinges including earth toned painted walls, Jetson-style art, and booths made up of church pews on a brick tile platform. Chef/Owner Ted Stelzenmuller was titled 'The Most Wildly Imaginative Chef In Baltimore', by The Baltimore Sun."
Full bar. Serving dinner until late-night Wed–Sun. Closed Mon–Tue.
"With a name that references a seventies sitcom (Three’s Company) and décor that suggests the fifties, one might expect Jack’s Bistro to be playfully eclectic. And one would be right. The Canton restaurant exudes fun, and draws patrons with sophisticated takes on American comfort food, seasoned with ever-changing ethnic elements."
— Gayot