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.
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