Persian food? I love Persian food, but am not familiar with a Persian restaurant in Baltimore. Where is it? Please tell me.

The Orchard Market & Cafe in Towson

Nice list, Elizabeth. And while we are giving thanks, may I chime in and express my gratitude for Dining@Large?
It's a great antidote to the doom and gloom of the news, and it's nice to know there are other foodies out there in B'more.

Thanks! And thanks to all of you who add your comments. I know it can sometimes be uncomfortable to put your opinions out there.

"(or Eddie's if I want to saute them myself). "

how can we trust your opinion on food if you think you need to "saute" a crab cake? especially an eddie's one?

I dunno. If you're not going to try it, you'll have to take it on faith. Get the uncooked ones, put a little butter in the pan, and just heat them through. They should be golden on the outside. Yum. :-)

Paul, huh? Sautéing is the proper, traditional preparation. Some today prefer their cakes to be broiled, but that is a newfangled health conscious invention. I love that Faidley’s insist that their customers pay more if they want to commit sacrilege and have their cake broiled.

Yes, I must piggyback on thanking you and your blog as well. Glad to know that there is a one stop shop for eating and eating out in Baltimore.

Hmm. How much is the Foreman/Wolf duo paying you per month for lip service? You seem to absolutely twitter as you again remind us of their 'culinary magnificence' or 'how they have saved the Baltimore dining scene'. Ugh. Enough, already.

I have to agree with Mike - the Foreman/Wolf duo -Their egos are big enough already -

I can't disagree with you there. :-)

Even though Foreman/Wolf are turning into the annoying team that wins the Superbowl year after year or the kid that always comes in first, they have certainly raised the bar in Baltimore dining. I think that Charleston is their best and the other restaurants are their little pet projects that are easily matched in the Baltimore area. Either way, it's time for them to stop. They're on the verge of jumping the shark and reaching into obnoxious, chain restaurant territory. Cinghiale's atmosphere recalls an upscale Maggiano's or Macaroni Grill. And, even though I've had wonderful meals at Petit Louis, they were late on both the French bistro concept and small plates at Pazo. What's next? An upscale pub or gourmet burger joint? Oh, oh! I know! Put a truffle on the burger and charge $60. Boo!!!

We just can't stop talking about crab cakes, can we? I'm with you, Elizabeth, on sauteeing Eddie's uncooked crab cakes with just a little butter--hard to beat. I recently tried Wegman's version and was instructed in no uncertain terms to bake for 10 minutes at 400 degrees. I'll go back to Eddie's next time the urge strikes.

I'm glad to know that there are others who are equally sick of the Wolf dynasty.

It appears to me that really do get more bang for the buck by advertising in the Sun.

For Persian try the House of Kabob on Harford Road in Parkville.

Wow. And I just complimented their pr, something I didn't think could be argued with.

Ditto on the nouvelle and the stacked foods. But, I am truly grateful for this wonderful blog where folks who enjoy eating, thinking and talking about food can share their thoughts and opinions. Even on days when I do not post, you can believe that I often access the site several times a day. Thanks to you and the Sun.

As far as the "new" Goldberg's bagels is concerned, I've had some and was, sadly, unimpressed. I am definitely fussy about my bagels. Coming from the New York area I am NYbagel-centric. I welcomed Goldberg's move north since it's now closer to where I live. But the thrill is gone. I'm hoping this is due to growing pains and that they will recover in time, but, for now, what was once a great bagel, is painfully ordinary. I am a fussy, but forgiving man. I'll try again in a couple of weeks.

Eddies and Wegmans!!!!! They don't have crab cakes, its processed crab from Indonesia, just like Phillips. There is a world of difference between them and true Maryland lumb crab cakes, in taste, texture, and overall quality. Please do not blur the lines and for everyone thats over the crab cakes ask yourself; have you had a good Maryland lump lately?

For the large numbers of chocolate shops in Baltimore...from Glaubers to Wockenfuss...it's always amazing

I am an American, a Baltimorean to be specific, working in Ethiopia to improve their hospitals. As I sat in the internet cafe (you have not had a macchioto until you have had one in Addis Ababa using Harar coffee), I brought up baltimoresun.com, and there was a picture of injera, with tibs and wot and other great Ethiopian dishes! I showed all my Habesha friends and told them it was from America, and they loved it! Thanks for getting my Thanksgiving, away from home, off on the best possible foot.

Timothy - A very Happy Thnaksgiving to you, so far away, doing such important work.

I specifically asked the Wegman's man where the crab in their crab cake came from and he lifted an eyebrow and assured me it was from the Chesapeake Bay. Is there any way to verify this, apart from sneaking behind the scenes?
It was a bit bland, but he did ask if I wanted him to sprinkle on some Old Bay, which I declined.

he lifted an eyebrow and assured me it was from the Chesapeake Bay. Is there any way to verify this

That's why I buy the crab meat and make the crab cakes myself. Buy fresh crab meat, not pasteurized. I don't think any of the Asian crab meat is sent here fresh (at least I haven't seen any).

Which Eddie's are you speaking of? I need to try this crab cake, be it from Thailand or Tilghman Island!!

I go to the Roland Park Eddie's. The crab cakes are made with fresh, not frozen, U.S. crab meat.

It is my understanding that all seafood sold in the U.S. must be labeled with its place of orgin.