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

Thyme After Time is a restaurant and caterer in the Charleston area that has been around in a few different forms on the East End.



First, I visited them when they were located on Ruffner Street. I ordered carryout from the menu - a bbq pulled pork sandwich with truffle fries - and mac & cheese.



This was very tasty comfort food. Just simple food done well and full of flavor. Familiar flavors but very good.



They moved to Washington Street and toward a buffet format. It was much of the same type of food, but in a ready-to-go format, rather than made-to-order.



Quality can suffer a bit with buffets, but you do get the variety, which is nice.



While the restaurant is currently closed, I believe they are still catering and we'll have to stay tuned for their next chapter.



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