It's small, with a row of formica tabled booths down one side and the counter behind which the food is prepared on the other. You could say, "It was Canton when Canton wasn't cool." I wondered how much it had changed since my last visit in the mid-70's and was relieved to see it still looked like a neighborhood place and the sign still said "homemade cooking". As many Baltimoreans know, the Sip and Bite has been a staple diner-type corner restaurant in East Baltimore since the 1940's. A friend and I were running an errand in the city today and decided to lunch at the Sip and Bite. Even when I have emptied half a shaker of Old Bay on them, they seem rather tasteless, and I have longed for the crab cakes of my youth. They seem to be made of nothing except huge pieces of crab meat (often imported, though the menu doesn't tell you that)and a little mayonnaise. In recent years, I have eaten many of the "new fangled" LUMP crab cakes, usually at restaurants purporting to have "Maryland's best". You got pretty much the same thing at Maryland restaurants way back then. The meat used in the crab cakes was a mixture of everything worth eating that came from the crabs, mushed together with soda crackers, egg, mayonnaise, a little milk, and Old Bay to give the cakes a well-blended, slightly hot, well-spiced taste. The next day, we "picked" crabs that were left and Mom turned the meat into crab soup, crab dip, and crab cakes. Dad steamed them with beer and Old Bay and we ate our fill directly from the pot.
We usually when to the "shore" with string and a few chicken necks and caught our own. Crabs or crab cakes in a restaurant were a rare luxury. I grew up outside of Baltimore in a working class family. Join them.I am not sure when "lump" crab cakes became the standard in Maryland restaurants. Mixed crowd black, white, yellow, young, old, with money and without, locals, tourists. Crab cake with eggs, hash browns, bread $14 egg whites, veggies, veggie cream cheese, hash browns on bagel $9 buttermilk pancakes $9 Cream chipped beef on toast $7.95.
Refilled the cups, Asked for a few more blueberries she returned with a heap.įour of us for Sunday breakfast. Our friendly waitress supplied mugs of hot tea with a dish of lemons, a bottle of honey, half and half. He said the staff has been with him a long time, and they work their butts off, but with a smile. He told me he loves what he’s doing, feeding people and keeping a tradition alive. You can tell the owner, he's hustling around doing everything - bussing and cleaning tables, taking orders, minding supplies, pouring coffee joshing with friends, happy. This isn’t the too common manufactured history. How many eateries are left to remind us of old Baltimore - Haussner’s gone, Marconi's gone, Oriole gone, Chesapeake gone… Canton was ethnic working class, the harbor industrial, factories, quiet. When this opened John Waters was two, Nancy d’Alesandro was eight, her father the mayor.
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