Key­stone

Baltimore Sun Sunday - - LIFE - [email protected]­sun.com twit­ter.com/xti­natkacik

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.

BAR­BARA HAD­DOCK TAYLOR/BAL­TI­MORE SUN PHO­TOS

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.

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