2 0 1 7 T A P T R A V E L G U I D E
Baltimore as the home to have steamed crab because of Chesapeake
Bay," she said. Phillips Seafood is a long-standing go-to for fresh
fish, and Faidley's Seafood is famous for its jumbo lump crab
cakes, the secret recipe for which "they won't tell you even if you
ask," Calvert said.
Faidley's is located in Lexington Market, which dates back
to 1782 and is one of the longest continuously operated mar-
kets in the world. Inside, food stalls house butchers, bakers and
candy-makers, and food vendors dish up barbecue, soul food
and international far e. Lexington Market is a genuine version
of what the "food-hall movement" is trying to re-create, Calvert
said. "There are purveyors who have been in there and established
in their community for generations."
Although Baltimore has plenty of tried-and-true staples, James
Beard Award-winning and -nominated chefs are leading the city's
emerging food scene at pioneering restaurants tucked away in hip
neighborhoods. Woodberry Kitchen focuses on traditional fare that
highlights seasonal ingredients from the Chesapeake region, and
Charleston serves cuisine that's rooted in French fundamentals and
South Carolina low-country cooking.
DESSER T AT
CHARLES T ON
Courtesy Visit Baltimore
Convention & Visitors Bureau, Inc.