Like the musical acts on its stage, The Phoenix Jazz Club's oyster-belly sandwich is an eclectic and flavorful mix of American traditions. The hoagie packs fried and marinated oysters in with grilled pork belly, fried green tomatoes, and Cajun rémoulade, creating a crispy flavor profile that typifies the menu's country-style cooking. Guests can bite into a similar sub or an entree of seafood-stuffed salmon as they await the night's show—a performance that could range from classic jazz to soul or R&B.
Between its exposed brick walls, the historic club boasts a floor-level stage where bands such as Tim Whitmer and the KC Express strut their stuff. Lonnie McFadden showcases his tap-dancing chops every Friday alongside instrumental accompaniment, and the Everette DeVan Trio encourages patrons to improvise with them on open-jam Tuesdays. These artists play by the glow of lamppost-like lights every night except for Sunday, when they allow their saxophones to take a well-deserved nap.