An iconic, blue-collar Baltimore dish has made its way to the hippest of all food havens: Brooklyn.
Yeah, there are men in skinny jeans and Buddy Holly glasses chomping into a Lake Trout sandwich as you are reading this.
Baltimore native Matt Lang opened Lake Trout in the Williamsburg neighborhood, along with area restaurateur Joe Carroll. The spot is decorated with Baltimore sports memorabilia.
"The semiotics get stickier at Lake Trout, whose name refers to a working-class Baltimore specialty that is neither lake in origin nor trout," the New York Times writes. "Mr. Lang purchases deboned fillets, contrary to tradition (crunching a few bones is supposed to be part of the fun), and coats them in cracker meal and flour."
You can read the entire review
here.