Traveling across the country in a small van

1. Two Boots Baltimore 1203 West Mount Royal Ave. The Fitzgerald (at The Fitzgerald), Baltimore, MD Pizza Place · Mid-Town Belvedere · 25 tips and reviews The Old Bay Beast is AMAZING with crawfish, crab, and andouille. The V for Vegan is also great with pesto topping!! Nathan Inks: Pizza by the slice is a great, quick way to get some food while waiting for the light rail. ‘The Bird’ was really good pizza, and the staff was very friendly. Judy Julien: Nice atmosphere and friendly staff. 2. Sotto Sopra 9.1 405 N Charles St, Baltimore, MD Italian Restaurant · Downtown Baltimore · 44 tips and reviews Vannie Gorospe: 2nd time here. Still the same quality of food. Very good service. Ribeye steak perfectly cooked the way you want it. Gelato is also good. We had lemon and salted caramel. Goes very well with coffee. Mark Scrimshire: Food so good you want to lick the plate clean! The Baltimore Sun: The Baltimore Sun ranked this as one of Baltimore’s 100 best restaurants. Read more: http://bsun.md/TwB8uC 3. Asahi Sushi 514 S Broadway (at Aliceanna St), Baltimore, MD Sushi Restaurant · Fells Point · 37 tips and reviews Greg S.: We really enjoy the cold seaweed soup (it’s spicy and vinegary) and the Red & White roll. Peter Robertson: the best place to have your conversation drowned out by self-important conversations and obnoxious laughter of WASPy yuppies and college students. Date night?! Only if you miss your HS cafeteria. Jaime Salmond: BYOB BABY THAT IS ALLLLLLLLLLLLLLLLLLL 4. The Rowhouse Grille 8.4 1400 Light St (at E. Gittings St.), Baltimore, MD Bar · SBIC – West Federal Hill · 39 tips and reviews Rachel L: Delicious Appetizers at The Rowhouse Grille in Federal Hill. We ordered buffalo chicken dip, frites, and the 4 cheese mac and cheese. Read more. kate rowe: Oh man the fish tacos are amazing!! So happy they added them to the permanent menu! Rachel L: Awesome vegetarian option – eggplant Parmesan. And it’s a huge portion ! The Baltimore Sun: From our review: The steam pots are the best things on the menu, especially the Maryland pot. Puffy crab-corn fritters and fried oysters are well-turned-out starters. Read more: http://bsun.md/KjSXfF The Baltimore Sun: In our review: A choice of 52 beers and a signature “Pirate Juice” cocktail that is as smooth as it is strong gives Plug Ugly’s an identity. Read more: http://bsun.md/NkQvCz Chad Novak: Try the plug ugly burger! Perfect! Staff is awesome too! 6. Bluegrass Tavern 1500 S Hanover St (W Fort Ave), Baltimore, MD Gastropub · SBIC – West Federal Hill · 46 tips and reviews Kristopher Green: Smoked fried chicken is awesome. My wife and I drive the 300 plus miles every year for our anniversary. This was trip number four. Found this place by accident when in town to go to Ravens game. MohawkTodd Hurley: Grits! Jess A: Try the spiced mac and cheese. Yum ! 7. Ale Mary’s 8.4 1939 Fleet St (at Washington St.), Baltimore, MD Bar · Fells Point · 58 tips and reviews Greg S.: Love the cozy atmosphere. If you can nab a seat at the bar it’s a nice place to take in a sporting event. Great beers on tap and large bottle list. Try the Steak Sandwich with blue cheese. Spike: A true Maryland Bar. Tater tots smothered in crab dip plus a $3 mimosa means a great day for all. Eileen Byrne: $3 bloody mary’s on Sunday’s and they are great! 8. Henninger’s Tavern 7.5 1812 Bank St (@ S Durham St), Baltimore, MD Seafood Restaurant · Upper Fells Point · 13 tips and reviews Al Bradley: The atmosphere is great and the people are nice. The seafood pasta is amazing and the bbq shrimp. A great local place away from the tourist areas. The Baltimore Sun: The Baltimore Sun ranks this restaurant No.29 on its Baltimore’s Best Restaurants list. Read more. The Baltimore Sun: The Baltimore Sun ranks this restaurant one of Baltimore’s Best 100 Restaurants. Read more. 9. Miss Shirley’s Cafe 9.1 513 W Cold Spring Ln (at Kittery Ln.), Baltimore, MD Breakfast Spot · Northern Baltimore · 123 tips and reviews Christine Kutys: Delicious breakfast food and breakfast cocktails! The crab Sammy and Baltimore crab omelette were fantastic. Definitely recommend. Robert M: get the very very good pancakes. Stacy Adam: I’ve never been disappointed here. Get breakfast, lunch, whatever, you won’t be sorry! It’s all so good! 10. Kona Grill 7.9 One East Pratt St Ste 103, Baltimore, MD American Restaurant · Inner Harbor · 114 tips and reviews David Tomasevich: Pepperoni pizza, clam cowder, and tomato basil were great! Great place with fire pit. 🎀Dayolikewhoa🎀: Get the Mango Margarita if you’re trying to get trunt up!! 😝😝😝 Desmon Newby: Ok food, bad service. I won’t be returning. 11. Brew House No.16 831 N Calvert St (at Read), Baltimore, MD Brewery · Mount Vernon · 16 tips and reviews Greg S.: Loved it here. People say service is bad; we had the opposite experience. Waiter friendly, attentive and knowledgable. Burger was delicious. Greg&Amy P: Creative menu and craft beers Rachel L: Great beer, but the food was meh. The dishes were not as described. Both the fish tacos and chicken sandwich were missing multiple components. 12. Clementine 5402 Harford Rd (Gibbons Ave.), Baltimore, MD American Restaurant · Lauraville · 63 tips and reviews David Berger: The meat and the cheese plates are awesome. The pork loin for dinner was amazing. The beer selection, while select and not expansive, will satisfy anyone. Great for date night. The Baltimore Sun: The Baltimore Sun ranks this restaurant No.17 on its Baltimore’s Best Restaurants list. Read more. Elena: Definitely go here. Delicious ever-changing menu and wonderful staff that make you feel like your at grandma’s for dinner. 13. Miss Shirley’s Cafe 8.5 750 E Pratt St (btwn Market & President), Baltimore, MD Breakfast Spot · Downtown Baltimore · 153 tips and reviews Linda Chow: To-die-for, food coma-inducing brunch food. Friends and I shared the crab cake eggs benedict, raspberry white chocolate pancakes, and coconut french toast. So so good! The Baltimore Sun: The Baltimore Sun ranks this restaurant as one of Baltimore’s Best 100 restaurants. Read more. Justin Thorp: Get shirleys affair with Oscar. It’s totally worth the hype.

What is the best month to buy crawfish?

When To Buy Crawfish? – Crawfish season can last from November to July, especially during an exceptionally warm and wet winter. Still, the most reliable months—and the time you’ll find the best crawfish —are in the springtime and early summer, from late February through May.

How many people will 30 pounds of crawfish feed?

How many pounds of crawfish are in a sack? – Each bag on average weighs between 28 to 35 lbs and is typically enough crayfish for 12 or less people, depending on how many other fixings you may have with your crayfish boil.

How many pounds of crawfish do you need per person?

A good guideline for any crawfish boil is 3 pounds per person. However, it is important to take your guests into consideration when you place your order. For example, if your guests are big eaters, you may want to order 5 pounds for those individuals.

What seafood is Maryland best known for?

A prominent producer and processor of seafood, Maryland is a national leader in supplying blue crabs and soft clams. Indeed, fifty percent of the total blue crab harvest in the United States is provided by the Chesapeake Bay, Besides blue crabs, important commercial species in Maryland include striped bass, oysters, soft clams, flounder, perch, spot, croaker, catfish, sea trout, and bluefish.

What kind of crawfish are best to eat?

What Are the Most Common Types of Crawfish?: Our Guide If you have ever lived in the South or even just visited, you have probably enjoyed some crawfish. Who could resist those delectable, incredibly tasty crustaceans? They’re popular in Louisiana, the biggest producer of crawfish, but a visit to Houston, Texas, and you’ll find some of the best crawfish restaurants that can compete with those from other cities! Unless you have taken a keen interest in crawfish, you probably don’t know much about it except that it looks spectacular plated and tastes even better.

1. One of the most interesting things about crawfishes is that of them in the world––400 of which live in the North American waters, and about 353 are found in the bodies of water in the US.
2. Let’s get to know some of the most popular members of the very large family of crawfishes: What Are the Most Recognizable Species of Crawfish? Red swamp crawfish and white river crawfish are perhaps the two most popular species of crawfish.

In fact, roughly 90% of the harvest from Louisiana is made up of red swamp crawfish, while the white river crawfish makes up the rest. Red swamp crawfish is distinguishable from white river crawfish if you look closely. The former has two halves of their deep maroon carapace meeting and forming a thin line.

Other Types of Crawfish While it’s not possible to talk about all the different species of crawfish, here are some of the other common types of crawfish that you might encounter: Signal Crawfish

The only native crawfish species found in Washington is the signal crawfish. It is identifiable by its uniform brown or blue-tinged color as adults. They also have a white band right at their claw’s joint or what is called the chelae. Juvenile signal crawfish have a drab brown shade, and their band is less noticeable.

Also, the shell is quite smooth compared to other crawfish species. Northern Crawfish This type of crawfish is medium to large in size and can be distinguished from both the red swamp crawfish and the signal crawfish by their broad but flat tuberculate and claws. They even have an olive-brown coloring with some gradient dark brown, and their abdominal segments are spotted brown.

Crayfish Laws of Maryland

Rusty Crawfish Rusty crawfish were found in the John Day River in Oregon in 2009, and it is not yet known to exist in other Pacific Northwest sites. Rusty crawfish has a rust-tinted spot on either side of its carapace close to its joint and abdomen. They also usually have black-tipped claws.

1. Devil Crawfish Also known as thunder crawfish, coffin cutter, and the American mound-building crawfish, this species is found in burrows in low wet areas where the soil is of the clay variety.
2. Some say the devil crawfish spends its life in burrows and leaves only to find a mate or release its young.
3. They are typically found in the Mississippi River, in the waters of Ontario, Canada, and in the central Atlantic states.

The Louisiana variety is often a dark-blue green with three red-orange stripes through the length of their tail. Their head also has some reddish highlights. Conclusion At this point, you now know four common varieties of crawfish, though there are still many more.

Although you don’t need to know about them to enjoy a platter of crawfish in a crawfish café, it sure is good to learn something about the crustaceans you love so much! If all that talk about crawfish got you hungry and you are looking for a good spot, visit Crawfish Café. We have been voted as the and have been featured in various publications.

Get in touch with us today to have a taste of our Viet-Cajun crawfish! : What Are the Most Common Types of Crawfish?: Our Guide

Can you eat the yellow stuff in crawfish?

Can I eat the yellow stuff in the crawfish’s head? – Absolutely! The juice in the head is totally edible and has a briny, sweet taste that many consider a delicacy—and the best part of the crawfish eating experience. Simply suck it out of the shell with your mouth once you’ve separated the head from the tail.

What is yellow stuff in crawfish?

This time of year may bring the city’s best weather and baseball season, but the most beautiful part of spring in Houston is the beginning of crawfish season. Used by fishermen as live bait to snag everything from catfish to bass, these tiny red crustaceans are a Louisiana and East Texas delicacy.

Pretty much everyone has accepted the deliciousness of boiled crawfish steeped in Cajun spices and butter, but one controversial question remains: Should you suck the heads? The tiny morsel of edible meat that a crawfish produces is located in its tail. When you’re attending a crawfish boil or eating a pile of mudbugs at a restaurant, many people just pinch off the tail, squeeze out the meat, and eat it, leaving the crawfish head behind.

Most people also don’t eat shrimp or lobster heads, for example, which puts crawfish in the same boat as their similarly-shaped cousins. But those in the know, who really want to get the most out of their mudbugs, put the newly-dismembered crustacean’s head to their lips and take a long slow suck. Ellie Sharp/EHOU At first glance, this culinary curiosity seems a little off-putting — why would you want to suck out the brains of a sea creature? — but disgust directed at people who suck crawfish heads is totally misplaced. First, crawfish don’t actually have “brains,” or at least the way we think of a brain as humans.

Crawfish don’t have central nervous systems, which means that their “brains” are actually a series of receptor cells on their antennae and legs. These receptor cells tell crawfish when predators are near, but don’t produce complex thoughts. But for anyone that’s ever peeked inside a crawfish, there is an organ inside that is frequently mistaken as a brain or a big glob of crawfish fat.

That mysterious blob is actually the crawfish’s hepatopancreas, which according to the Louisiana State University Agricultural Service, functions somewhat like the human liver, filtering out toxins and other substances that could potentially harm the crawfish,

In terms of flavor, the hepatopancreas (often called “crawfish butter”) is sort of like what foie gras would taste like if it came from the sea. As such, it’s a poor man’s delicacy. The flavor of the hepatopancreas is further amplified when you add the piquant combination of cayenne pepper, paprika, oregano and other herbs that go into a traditional crawfish boil.

Those spices pool in the heads of the crawfish as they are boiled, which is why many experienced crawfish cooks leave their mudbugs to soak in the warm bath of spicy water for a few minutes to intensify the spiciness after cooking. Bryan Davis, who oversees the weekly crawfish boils at Agricole Hospitality’s Eight Row Flint, suggests that sucking the heads is the only true way to experience the actual flavor of the crawfish. “Go to any backyard crawfish boil, and you will find a ring of people around the pot, debating the best way to cook crawfish,” Davis tells Eater. “However, there is no question that the best way to taste a cook’s style is to rip off the tail, and suck all the flavor from the head of the crawfish. It’s like a chef dipping a spoon into their favorite dish and saying, ‘Here, try this!'” For those who are still not convinced, crawfish enthusiasts on the Gulf Coast aren’t the only ones who enjoy eating the spiced hepatopancreas of crustaceans. On the East Coast, the same organ in lobsters and crabs is called “tomalley.” According to Cook’s Illustrated, tomalley is prized for its creamy texture and intense, concentrated lobster or crab flavor, The organ is eaten on its own as crabs are picked, or spread on toast like foie gras. There is, though, a real technique to sucking the heads, and it definitely requires a little practice to refine your personal technique. A first-time head sucker might be tempted to inhale deeply, which can result in a gnarly spray of spices that will leave them coughing and sputtering. To get it right, one must suck slowly — definitely don’t inhale — and make sure to savor the rich flavor of the crawfish butter and the spicy juices. As you suck, give the head a little pinch to ensure that the juices don’t come rushing out all at once. If you’ve been eating crawfish all this time and leaving the heads behind, you’ve sadly been missing out. Now that crawfish season is in full swing, you’ve still got a few months to perfect your sucking technique and enjoy plenty of hepatopancreas at Houston’s best crawfish haunts before the mudbugs are done for the year.

Irving S. Martin