Plenty of folks have fond memories of the late, great Doobie’s— that unpretentious Canton spot known for its laid-back attitude and stellar food. It’s been gone for a while now, but the Elliott Street address is showing signs of life as Jack’s Bistro. Chef-owner Ted Stelzenmuller, who’s put in time at Red Fish and Salt, has dusted-off the place and installed what he describes as an “everyday coastal bistro.” That translates to dishes such as grilled corncobs with Parmesan cheese, red pepper, sea salt, European butter and citrus; macaroni and cheese with chocolate; Spanish shrimp and garlic; a bistro bento box (Maine lobster cake with tomato herb aioli, panko-crusted smashed potatoes, sauteed forest mushrooms and truffled lamb’s lettuce salad) and green curry chicken. Our vote for favorite side dish goes to the jalapeno, bacon and smoked gouda grits. 3123 Elliott St., 410-878-6542.
