Farmer Boys is a fast-casual chain operating more than 100 restaurants in California, Nevada and Arizona. The chain serves burgers, breakfast, sandwiches, salads, wraps and shakes. Unlike most other burger joints, Farmer Boys does offer fresh fruit as a side, avocado as a topping and a "Natural® Avocado Bacon Cheeseburger" made from "beef raised without antibiotics and no added hormones ever." It's the California take on a burger joint.

I tried that natural burger with American cheese, diced onion, 1000 island dressing, and dill pickles on a brioche bun. The burger patty was pretty tasty - closer to a backyard burger than a fast food patty. and I like that the toppings weren't overwhelming ... like this version at another fast food chain. It did taste a bit fresher, but that could totally also be all in my head. What's not in my head was how delicious that strawberry shake was. *chef's kiss*



Grade: B

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

Connie's Corner is a Chester staple, serving homestyle food in humble digs for years. Homemade soups and hand-peeled potatoes are some of the restaurant's hallmarks.



The menu has everything from fried appetizers and fresh salads to hot sandwiches and home-cooked dinners. Plus in between, there is pasta, fish and shrimp baskets, breakfast and dessert. I chose from two sections of the menu: appetizers and homecooked dinners.



I started with the hot pepper cheeseballs as an appetizer, which were a bit overdone because some of them popped open and the cheese had already oozed out. Otherwise, I enjoyed the bit of heat, bit of crunch combo.

My entrée was turkey and dressing with a side of mashed potatoes. I drizzled gravy over the whole thing because it was a bit dry, but that was just what was needed. It was like a little Thanksgiving Dinner treat in the middle of summer.



Grade: B

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