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Redneckhunter and 1000yregg had gone to Jack's Bistro without me during one Baltimore Restaurant Week. But Redneckhunter, knowing that I would like the retro feel of the place, and craving foie gras poutine, wanted to go back.
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This time around, we ordered everything off the small plates sections of the menu. We got
The "Bacon + Egg"- and egg slow-poached at 147 degrees, fried pork belly, mushrooms with pig jus (above). Redneckhunter's perennial choice of chicken liver mousse topped with cognac and clarified butter and pickled onions (left).
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We also got the Mac + Cheese + Chocolate -- an interesting mix though I got a little tired of the sweetness of the chocolate shavings. The cheese was nice and creamy though.
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We also got a side order of the jalapeno bacon and gouda grits. And of course what Redneckhunter had been craving - the foie gras poutine.
It's not Au Pied de Cochon's (but then again, what is?) - obviously there's no slab of foie thrown on top - it's in the sauce instead, but when you can't drive up to Montreal, at least there's something closer...
Jack's Bistro3123 Elliott Street
Baltimore, MD
410-878-6542
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