get elevation with an accompaniment of pickled quail eggs, both served atop a remoulade. Our waiter tells us the seared scallops atop potato bacon hash are one of the most popular items on the menu, and it’s no wonder. They’re amazing. Hearty ribs are bathed in a boozy barbecue sauce — but it lets the meat speak for itself.
Special touches: Portions are huge. But do yourself a favor and order dessert. The name crustless lemon meringue pie does little to indicate the delicious work of art that awaits you. A lemon tart is balanced atop a white chocolate wafer with dollops of lime and torched merengue. Bananas foster is flambeed at the table.
Pro tip: Concert tickets range in price from around $25-$55 for “premium seats,” which have a direct view of the stage, or $15$40 for general admission seats, including comfortable booths where you can watch the music on screens (and feel less awkward about getting up in the middle of a set to use the bathroom). Evenings feature two performances, the first typically around 7 and the next at 9. Come early for the best seats, or stop by for happy hour to enjoy the atmosphere and food without having to buy a ticket. Beginning this summer, Barkan said, customers will be able to reserve specific tables they want.
The bottom line: You may need your GPS to find the entrance: construction nearby means it’s off the beaten path, even in high-traffic Harbor East. But it’s worth the walk. An evening at the Keystone Korner offers a trip back in time in the best possible way, and Barkan said people routinely come up to him and thank him for bringing jazz back to Baltimore. Upcoming performances include the Eddie Palmieri Sextet and the Baltimore Jazz Collective. As Chestnut said, tell your friends.
Ultimate deviled eggs are topped with beet-pickled quail eggs, remoulade sauce and crispy Magalista pork.
Todd Barkan, NEA (National Endowment for the Arts) Jazz Master, is programming director and executive producer at Keystone Korner.