My last stop in Baltimore is at Jimmy's Famous Seafood, a local restaurant known for its colossal crabcakes and other seafood specialties.



"Since 1974, Jimmy’s Famous Seafood has proudly served the community with iconic culinary creations, unmatched philanthropy, and legendary hospitality. Founded by the late Dimitrios “Jimmy” Minadakis, “The Famous” quickly became a Maryland landmark as a direct result of his unrivaled work ethic. Today, Jimmy’s Famous Seafood carries on his vision through his sons, who display the same passion and diligence that he was beloved for," read the website.



I was on my way out of town, so I placed a pick-up order. I, of course, ordered one of those crabcakes, as well as their famous crab macaroni and cheese.



I think I was made for Maryland-style food. I love the crab. I love the creative takes on it. And, if there's one way to improve mac & cheese, it is adding crab to it. The crabcake was full of lump crab meat with little filler. The mac & cheese was cheesy layered fusilli noodles topped with cheesy crab that was rich and perfectly seasoned.



Grade: A

Miss Shirley's Cafe is a Baltimore institution serving up "bold original recipes and seasonal menus that reflect both a southern flare, as well as our team's love of Maryland ingredients. The menu offers specialties including: Chicken ‘N Waffles, Shrimp & Grits, Crab Hash & Fried Green Tomato Eggs Benedict & Coconut Cream Stuffed French Toast," according to the website.



Th menu focuses primarily on breakfast and lunch options, like griddle cakes, omelettes, sandwiches and salads. Plus plenty of coffees, cocktails, and delicious side options. A few items have even been featured on Food Network’s Diners, Drive-Ins & Dives - like the one I ordered below.



I ordered the "CHICKEN ‘N CHEDDAR GREEN ONION WAFFLES" - Fried Buttermilk Boneless Chicken Breast Pieces with Honey Mustard Aioli drizzle & White Cheddar Green Onion Waffles with Peppadew Jalapeño Butter, dusted with Cajun Spice. I love how they added a kick of flavor in every step – from the aioli and green onion waffles to the peppadew butter. It keeps every bite interesting and adds all different flavor profiles throughout.



Grade: A

DMV Empanadas made its mark on Baltimore area farmers' markets before opening a brick-and-mortar location at Cross Street Market in Federal Hill.



"Bolivia natives Marco and Nacho Amaraz started DMV Empanadas [eight] years ago. Marco Amaraz had a house cleaning service and said he was tired of being around all the chemicals, so he decided to use his mother’s chicken empanada recipe and set up at local farmers’ markets around the Washington, D.C. area.," according to SouthBmore.com.



DMV Empanadas offers more than 20 different empanadas that are a mix of Bolivian, American, and Maryland flavors. Fillings include chicken, beef, BBQ pork, spicy pork, spinach and cheese, Old Bay shrimp, cheeseburger, and more.



I ordered a couple different kinds, and it was pretty clever that the type is crimped on the edge for easy identification. Because from the outside, they are all (very) dark golden brown half-moon shapes.





I tried the cheeseburger, which had a cheesy ground beef filling. The exteriror was a bit too hard to bite into, but the interior was delish. I also did the "Masaco Empanada," which has pork, plantains and cheese. Very soft filling. Finally, the shrimp and Old Bay with mozzarella cheese, bell pepper, onion and celery. When in Baltimore, have the Old Bay, right? I enjoyed the creativity of this one, but I decidedly prefer my shrimp cool, not warm.



Grade: B

Zeke’s Coffee is a local, Baltimore-based, small batch, family-owned coffee roastery that is a favorite around the city.



"At Zeke’s, we use a fluid bed coffee roaster. Invented by Mike Sivetz, a physicist from Oregon in the 1970’s, fluid bed coffee roasters use hot air to create a fountain of coffee beans. This technique roasts more quickly and uniformly than a conventional drum roaster. We roast to temperature, giving us a more consistent product. Chaff escapes the roast chamber easily, leading to cleaner tasting coffee with more distinct regional flavors. We roast in small batches. It guarantees freshness. It keeps us honest. Our roaster holds 30 pounds of coffee, compared to the 150 pounds that a standard roaster holds. Because of this, we put more time, more labor, and a little more of ourselves into each bean. You can taste the difference."



At the Pigtown Cafe, I enjoyed an iced caramel macchiato, which contains espresso, steamed milk, vanilla syrup and caramel sauce.



This drink was wonderful. I didn't get those bitter notes that are sometimes super prevalent in coffee. It was sweet without being overly sweet - all with a roasty punch.



A poppyseed pastry accompanied my drink. A bit dry, but I appreciate the nutty flavor.



And the great thing about Zeke's is that many places in the city serve it - not just at the cafe itself.



Grade: A

Crepe Crazy is a Deaf-owned crepe restaurant in Baltimore, as well as a couple locations in Texas. After emmigrating from Russia and the Ukraine, owners Vladimir and Inna Giterman moved to Austin, Texas, so that their two children could attend one of the best schools for the Deaf. They started as a food truck before expanding to the brick-and-mortar restaurants that employ Deaf staff.



When I walked up to Crepe Crazy, I started jabbering away my order. After a few moments, the kind woman behind the counter pointed to the sign telling me to instead point to the menu items I wanted because she was Deaf. It was then that I apologized profusely and redirected my ordering by pointing to the menu in front of me.



I opted for the Florentine, which comes with garlicky sauteed mushrooms, spinach, ricotta, feta and parmesan. A light spring mix salad with a lemon-garlic vinaigrette accompanied it.



The crepe was pretty good - nice and full of ingredients, which of course sogs out the crepe a bit. But bold garlic and herb flavors throughout, which I appreciate.



Grade: B

Founded in 1886, Faidley Seafood is one of the oldest and best-known purveyors of fresh and prepared seafood - especially crab cakes - in the Chesapeake region. Faidley’s is headquartered at its original location in the “World Famous Lexington Market" in Baltimore, Maryland.



I had to order one jumbo lump crabcake, which comes at market price. And all that money goes straight toward crab - no filler, no frills. Just a slice of tomato and some lettuce formed a bed underneath.



The crabcakes are plump with a slight crustiness on the outside with jumbo lump crab meat inside. They are moist and full of flavor.



I also had to try a Baltimore-specific seafood item: the coddie. The coddie is a "Homemade Salt Codfish Cake."



"Coddies are usually eaten sandwiched between saltines with yellow mustard. The food is somewhat of a local delicacy in Baltimore, and is commonly served in the city's delicatessens and seafood markets, including the historic Lexington Market," according to Wikipedia.



These little salt balls definitely have more filling than the crabcakes, but they are still tasty. You do get the fish flavor, but the texture is soft - save for the crunchy breaded exterior. Oh, and a Natty Boh for good measure.



Grade: A

Dangerously Delicious Pies is "dedicated to making only the best handmade pies in the most rock 'n' roll environment."



"Dangerously Delicious Pies was founded over fifteen years ago by Rodney “The Pie Man” Henry. Many know Rodney as front man to Baltimore’s own “Glenmont Popes.” Rodney grew up spending summers with Grandma Henry in Pike Township, Marion County, Indiana where she schooled him in being a mean baker. While on the road with The Glenmont Popes, Rodney slung slices and hocked pies at his merchandise table, in shows parking lots and even traded pie for lodging so the band could tour, and thus, PIE AND ROCK AND ROLL was born."



They have sweet pies: chess pies, cream pies, pancake pies, specialty pies and fruit pies. Plus there are savory pies and quiche.



I had a slice of the Steak Mushroom Onion and Gruyere - tender steak, roasted mushrooms and onions, Gruyere cheese, and cream. Delicious, comforting flavors in the best pot pie I've ever had.



A toffee crunch pie is a caramel custard pie drizzled with caramel and topped with toffee crunch. Oh my goodness. This was so good. It was mega sweet, but a bit of contrast with the crust and the toffee made every bite exciting.



Grade: A

Blue Moon serves breakfast with a rock & roll attitude in the Fells Point area of Baltimore. This location was closed on my visit, so I went to the sister location: Blue Moon Too.



"Baltimore-based Conceptionista Sarah Simington has traveled the country honing her craft. In 1996 Sarah, and her mother Sherri- a diner veteran, opened acclaimed The Blue Moon Cafe in the historic Fells Point area of Baltimore, Maryland. Sarah's personal style is in every corner of The Blue Moon Cafe. From the bright and funky artwork, to the music; you know Sarah's rock and roll attitude goes into every bite of her food. Driven by the passion she has for mixing people and food, Sarah strives for every bite to invoke discovery and playfulness for anyone that tackles her signature breakfast. Adventurous as they may be, Blue Moon diners agree that you don't have to be a kid to get excited about diving in to her now-famous Captain Crunch French Toast. Sarah's love of food as a means of a personal connection comes from watching her mother serve up some of the country's best diner food. Sarah's classic diner exposure gave her a love for breakfast food, which is, as everyone knows, the most important meal of the day!" reads the website.



The design in here is like dark night sky meets galactic adventure. The menu has every version of eggs you could ask for, plus potatoes, bacon, sausage, etc.



The most-famous dish at the Blue Moon Cafe in Baltimore is the Cap'n Crunch-encrusted French toast — which I had to order. It is a blend of nostalgia and indulgence. I like the idea of the crispy bits on the outside, but the texture is tough here. It can eat a little too crunchy and dry without that necessary milk component. Drenching it in syrup makes it sickeningly sweet. I think my perfect compromise would be a creamy sauce that both add some moisture and completes that flavor profile.



Grade: B

I left Charleston to visit Baltimore and dine at a restaurant named Charleston. Got all that?



Restaurateurs Tony Foreman and Chef Cindy Wolf opened award-winning and highly acclaimed Charleston in 1997 in Baltimore’s burgeoning waterfront neighborhood, Harbor East, reads the website.



A 2006, 2008, 2014, 2015, 2016, 2017, 2018 & 2019 James Beard Foundation finalist for Best Chef, Mid-Atlantic, Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.



Charleston is an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star Diamond Award recipient. The restaurant is recognized by Zagat for best food and service and has been rated the #1 restaurant in Baltimore by Baltimore Magazine year over year.



Chef Wolf’s cuisine has influences of Low Country cooking from South Carolina plus beautiful fresh, house-made breads and pastries. The 1100+ wine list selected by Tony Foreman was designed to complement Chef Wolf’s cuisine.



The restaurant is dimly lit, romantic, and attention is paid to every fine detail. it's clear that the service is as important as the food. It was flawless.



The menu is a bit daunting. There are many small plates ranging from bite-size to larger entrée size in descending order. I went with four courses (plus dessert) to create a full meal.



First, it was some fresh bread and warm butter that was divine. It was more like a breadstick, so slightly crisp on the exterior but fluffy inside.



Then, an amuse Bouche of soup and a cheese pastry bite. What a powerful, flavorful snack to start the meal.



I also was able to sample the housemade potato chips with truffle oil and cream. It is always these little snacks and gifts from the chef that I don't expect that are my favorite parts of a high-end dining experience. Super thin, crisp chips lathered in decadence.



Lobster & Mascarpone Agnolotti, Cognac Cream Bourgogne Blanc - this is what dreams are made of. Silky, creamy, luxurious.



Next was: Grilled Octopus, Roasted Cherry Tomatoes, Arugula Salad, Pickled Red Onion, Whole Grain Mustard Vinaigrette. I do feel guilty sometimes eating octopus because I know they are brilliant creatures, but why do they have to taste so good? It's a soft, supple protein with a little bit of give. The sweetness from the onion and tomatoes were a great foil for the tang in the vinaigrette.



Grilled Creekstone Farms Beef Tenderloin, Sweetbread Empanada, Wilted Baby Spinach, Argentine Chimichurri. sweetbreads are another ingredient that can be divisive, but when cooked well, they are so flavorful and satisfying. The tenderloin and chimichurri are a classic combo that adds an herbaceous note.



Pan Seared Hudson Valley Foie Gras, Rhubarb, Local Strawberry & Blackberry Compote, Onion Marmalade, Port Wine Reduction. Fagara is another controversial ingredient, but I am either hit or miss with it. I like if there is something seared or crunchy to go along with it because it's too soft in my opinion. I was obsessed with the pile of onion marmalade that was so sweet it could be paired with a dessert.

A dessert course comes included with every dinner, so I appreciate that dessert is expected. Strawberry Ice Cream & Pineapple Ice Cream, Candied Almonds, Salted Caramel Sauce. I will never turn down ice cream and caramel. Just softly sweet plus crunch equals a great way to end a delicious meal.



Grade: A