Our Guide to Baltimore's Cuisine Landscape       •       2014
#5 Jack’s Bistro
#5 Jack’s Bistro

The small Canton restaurant is today what it has been from the start — exactly what it wants to be.

Jack’s is now playing largely to an avid fan base who have their favorites on the menu — the Guinness-braised filet mignon, an Argentine steak prepared sous vide — but who love to see what Ted Stelzenmuller’s kitchen is cooking up this week.

In 2013, Stelzenmuller came back from his annual travels with a few outright doozies — including a sweet, spicy, bitter, pungent and otherworldly Malaysian laksa that we decided was the best chicken noodle soup we’ve ever had. We can’t wait to see what he has this year.