Jokers ‘n Thieves’s menu couldn’t
be more low country; twelve-hour smoked brisket, shrimp and grits, fresh pork
cracklins’, pimento cheese, greens, cheesy Carolina Gold rice, and numerous
bourbons that would delight any Southern
gentleman or lady. The revamped food and
drink emporium on the corner of Canton Square is painted a vivid blue on the
exterior and optional seasonal al fresco dining tables. Inside is another view;
exposed rafters, what appears to be reclaimed wood and tiles on the wall, rough-hewed
wood tables, two bars with flat screen televisions, fresh cut flowers on the tables, exposed bulb
lighting and very old fashioned looking bar stools. Jokers ’n Thieves has that casual
Southern roadhouse vibe, but in an urban setting. Live music on Friday and
Saturday night adds to the roadhouse charm.
A visit, hosted by Jokers’n Thieves, afforded me an opportunity to
taste test Executive Chef Jesse Sandlin’s culinary explorations into low
country cuisine. Chef Sandlin, recognized as one of Baltimore’s top chefs,
having in recent years headed the line at Vino Rosina and Oliver Speck’s Eats
and Drinks.
Read the full story and watch the slideshow HERE.
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