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Top five Cheesesteaks in Baltimore

I want to know your top five favorite Cheesesteaks and chicken cheesesteaks in Downtown Baltimore and surrounding areas. My two favorites are Pasta Mista and Fortunados, and I couldnt think of any others. help.

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  1. My cheese-steak-loving-boy swears by the Butcher's Hill Cheesesteak at DiPasquales in Highlandtown.

    1. David and Dad's on Charles St. downtown does a decent cheese steak. The place in Broadway Market (Philly Gil's?) did a good Philly cheese steak complete with Amoroso roll but they seemed to be struggling and I'm not sure if they're still open.

      2 Replies
      1. re: ko1

        Thanks for the D&D rec -- not too far from my office. Anyone else have recommendations within walking distance of the downtown Baltimore Central Business District? I used to really enjoy the chicken cheesesteaks from Paolinis (?) on Lombard, but they closed. I haven't tried their other locale in the Bank of America "food court", since every lunchtime I've gone in it seems to be mobbed by conventioneers from across the street.

        1. re: ko1

          Had one of those recently at the Broadway Market. It was pretty rough.

        2. Best I've ever had - hands down - is the "fillet cheese steak" at Lulu's Off Broadway. Not in the least way like a Philly cheesesteak, Lulu's features hand cut fillet cooked to order, sliced thick, and topped with your choice of toppings. A meal in a bun!

          1 Reply
          1. re: mobtown999

            While I have eaten a few cheesesteaks at Pat's and Jim's in Philly one of my favorites here is right next to Philly Gil's defunct location. It is Theresa's in the Fell's Point Market. Her rolls are F & S Maranto. Not as great as Amoroso's. But fresh ingredients including diced green peppers make hers one of the best in town.

            1. re: bb7

              I've been there a couple of times and thought everything was atrocious. It seemed to be a place like Sip & Bite, where everything tastes far better the drunker you are.

              1. re: JonParker

                In my opinion, Maria D's has fallen from grace. At one time it actually used to be a lot better. I think the Maria D's lovers probably haven't been there in a while.

            2. It's gone downhill some..but for experience sake ya gotta try Capt. Harveys in Dundalk
              Logan Village SC

              1. I'm a fan of Pat's in Philly. That said, I think in looking for a great cheesesteak in Baltimore, one has to be open to non-Philly-esque cheesesteaks. My personal local favorite is the cheesesteak from Maria's Pizza in Timonium. The roll is probably the best part, lightly toasted and filled with frozen sliced steak, tomatoes, lettuce and topped with good 'ole American cheese.

                It's completely different than Pat's but very tasty and worthwhile in its' own right.

                I've tried Captain Harvey's and while I did find the portion to be more than generous, I found the meat itself to be quite lackluster in flavor and just "too much" that it overwhelmed everything else. This was several years ago and it's pretty out my way so I haven't been back since.

                A place I've been wanting to try is the Philly-style cheesesteak place in Severna Park, behind the shopping center. I've heard they have some tasty steaks.

                3 Replies
                1. re: onocoffee

                  You got it man.Jeno's on B&A boulevard in Severna Park.It is the only real deal cheesesteak I know of in the Baltimore area.The place is tiny,but they know how to make cheesesteaks,always ribeye.They have Wiz if you want it,but also provolone and American.Go there.

                  1. re: billfish

                    Jeno's is a terrific place, and has some great options. Personally, I wish their rolls were better, but there really are so few places that seem to get great rolls. However, the quality of their meat, their fries and their staff are all great. I'd just call it a terrific Maryland style cheesesteak, which in all honesty, is the best that you're going to do.

                    1. re: Jason1

                      Jeno's is my choice as well. Worth the drive or a great place to stop when heading to the beach or to Annapolis from Baltimore. Love the ribeye and different cheese options and I actually have found their rolls to be very similar to what you get at the famous Philly locations. It's my fav place to go when I have a greasy in a good way food craving.

                2. You're going about it all wrong. You need to get yourself a case of Natty Boh and then go get your cheesesteak. Sip and Bite, Captain Harvey's, The Oriole, The Real Thing are all top choices. Everything extra hots hon.

                  14 Replies
                  1. re: chipsahoy

                    Ok-the search is over.

                    As a Philadelphian who's been here for 7 years-and who basically grew up on Pat's, Geno's,D'allesandro's, Chubby's and Jim's-I've been on a never ending search to find a real Philadelphia cheesesteak.

                    None of the places mentioned above come close

                    .Nor does South Street Steaks in College Park.

                    McGerk's definitely is a place to go, although it's become too loud as it's been turned into a place for the college crowd(at nights). The one in Bel Air is more family oriented and makes a great cheesesteak.

                    The new champ, though, is S'getti Eddie's on West Cold Spring Lane. Hands down.

                    From the menu, I knew the potential was there-hoagies were hoagies, not subs.

                    Cheese whiz was an option.

                    The meat was great(and plentiful), the bread was terrific(although not Amorrosso's) and the raw onions were perfect.Also, great wings, curly fries and pizza.

                    The best in the area.

                    And , while you're down there, you can check out Miss Shirley's for a great breakfast, and Alonso's(didn't go, but has a great bar menu). All owned by the same person and all within a block of each other.


                    1. re: willie 2

                      Do their cheesesteaks automatically come with lettuce, tomato and mayo? I've realized that this should be a pretty easy warning sign as to authenticity.

                      1. re: Jason1

                        If your question was directed to me, the answer is no.

                        And you're definitely correct in your assumption.

                        Other potential warning signs: 1) "Philly-style" and 2) "Steak and Cheese".

                        S'getti Eddie's violates both of these red flags, however, so nothing is foolproof.

                        1. re: Jason1

                          I noticed voodoohutch didn't specify "philly" cheesesteak. I think we've got to play the cards we're dealt. No Amoroso's, no high volume places like Pat's or Geno's. Local cheesesteaks are popular with LTM. S'ghetti Eddie's sounds worth trying. Another of those places "nearby not tried". (I've never been a fan of Loco Hombre but still enjoy Alonso's pizza.) Guess we all need to get over the fact we don't live in Philadelphia:)

                          1. re: baltimorejim

                            "Guess we all need to get over the fact we don't live in Philadelphia"

                            I was just in Philadelphia a couple or three weeks ago and had a cheesesteak from Pat's. I can't say I was terribly impressed. The better Maryland (or at least Baltimore) cheesesteaks can hold their own just fine in my opinion. No, wiz isn't available here, but wiz is terrible stuff, and anyone who insists on wiz for a good cheesesteak immediately loses my respect for their taste.

                            1. re: Hal Laurent

                              I personally think Tony Luke's in Philly is BY FAR the best cheesesteak in the city (and i've had them all; a best friend of mine lives on south street). Gotta get the cheesesteak from Tony Luke's with the Sharp Provolone for the full effect. The Roast Pork Italian is fantastic as well

                              1. re: MarcDC

                                I'll try to remember to look for Tony Luke's next time I'm in Philly. Do you know the address or approximate location?

                                1. re: Hal Laurent

                                  Tony Luke's is on Oregon Avenue,right under the exit you take off 95 to get to the Phillies or Eagles ballparks.Their cheesesteaks and roast pork are very good,comparable to the ones at John's Roast Pork which is also a local favorite.But usually at Tony Luke's I choose the chicken cutlet sub,which can also be gotten with the sharp provolone and the "rabb".
                                  Jason makes a good point above about the poor quality of the sub rolls used in the Baltimore area.Even tho Amoroso delivers there every day,most B-more sub shops choose to go with the undistinguished (actually pretty bad) H&S bread.It appears to me cost is the deciding factor,and thats a shame.I dont think most sub eaters would quit buying from a good sub shop if they had to pay an extra quarter for a high quality roll.Here in Delaware there is a highly-rated sub shop which uses top quality meat (Boars head) and excruciatingly fresh ingredients,but in the past year they stopped getting the Amoroso rolls,and started getting their bread from Ideal Bakery in Runnemede NJ.A fairly decent roll but not nearly as good as Amoroso.Its got to be a cheaper roll.The customers quickly noticed the difference and are staying away in droves.And the sub price has not changed.

                                  1. re: billfish

                                    It's all about the roll folks.

                                    IMHO, Jim's is the place to go in Philly. In Charm City, MaGerks has been solid, and as a bonus I can get my Eagles fix there on Sundays.

                                    For Roast Pork while in Philly, try Dinic's in the Reading Terminal Market. Oh yea - DC/Balt board. Sorry....

                                    I'll try S'getti Eddie's this week and post my findings.

                                    1. re: billfish

                                      Try John's Roast Pork in Philly, too. Maybe better than Tony Luke's (which I love).

                                      1. re: ko1

                                        Johns Roast Pork is the best, although its close enough to Tony Lukes that you could do a taste test of your own, but bring a friend. John's roast pork sandwich with spinach or rabe and sharp provolone is pretty fabulous as well and now you can buy the pork by the pound and take it home with you, but its also a close tie with Tony Lukes. Stay away from Pat's and Geno's and Jims. No where near as good, particularly the quallity of meat. I've lived in Philly half my life and have tried them all. Chinks and Chubby's are good but harder for an out of towner to find.

                                2. re: Hal Laurent

                                  Well, you're right in that Pat's isn't particularly impressive. But it's more of a tourist attraction than a restaurant at this point. Kind of like Phillip's for crabcakes would be in Baltimore. There are a multitude of incredible cheesesteak place Philly that blow anything in Maryland away. Try Steve's Prince of Steaks in Northeast or (the unfortunately named) Chink's in Northeast next time you're up there.

                            2. re: willie 2

                              The problem with this place - and all their restaurants frankly - are the prices. A whole Cheesesteak at S'ghetti Eddie's is $14.95. What is going on in this world when something like this is allowed to happen? How do they stay in business? It's mind boggling.

                              And as I say, it's at all their restaurants. At Miss Shirley's, across the street, the cheapest omelette is $11.99, the priciest is $17.99. For an omelette. A Hot Dog is $8.99. A beef sandwich is $15.99. Is there some different economy operating around this area that are I'm unaware of, because I live in Manhattan and have NEVER seen these sorts of prices for this kind of food. Can someone please explain what's going on?

                              1. re: willie 2

                                I went to South Street yesterday and it sucked! Even the fries had some sort of coating on them not good at all.

                            3. I think the cheese steak at Angelo's in Hampden is pretty good - it's cheap and greasy, just like everything else at Angelos (in a good way).

                              It's not "authentic" because of the lack of cheeze wiz. I think they use provolone at Angelos - you know, stuff that actually looks like food people can eat.

                              4 Replies
                              1. re: baltolaura

                                Welcome to the boards. Where is Angelo's?

                                They sell an "authentic" steak at Magerk's, Cheez Whiz and all, but I don't have the nerve to try it. I got mine with American, which isn't real food either but it's got that growing up in suburbia comfort food factor.

                                1. re: JonParker

                                  What is the big deal re "Philly cheesesteak" If S-getti Eddie's come close who cares. It's a decent sandwich (and get the half-price portion) which is neither good nor bad (and forget the Chee Whiz stuff--yuck!) It must be a comfort food type of thing. There are many good spots to eat in Philly--I LOVE Alma de Cuba, so I would never waste my calories at Pat's

                                  1. re: tartuffe

                                    LOVE Alma de Cuba in Philly! Also love Jim's steaks in Philly for a great cheesesteak~!

                                  2. re: JonParker

                                    Angelo's is at the corner of Keswick & 36th St (about a block past 'the Avenue') it's one of the things I really miss about living in Hamden...their World's Biggest Slice is great for a hangover :) And don't be afraid to try the Whiz at Magerk's...it's excellent.

                                2. Captain Harvey's in Dundalk is #1. Magerk's makes a great and consitent cheesesteak and No Idea Tavern, down the road, makes a traditional Philly cheesesteak with the Amoroso roll and whiz.

                                  1 Reply
                                  1. re: jrz

                                    Tony Lukes makes their own bread daily which scores major points and is my favorite by far. Steve's Prince of Steaks is worth trying as well. Completely different style. It looks like thin sliced filet rounds. You get about 6 of them on a sandwich.

                                    I am also a fan of Magerk's steaks and Eagles watching experience. Their wings are pretty good too.

                                    I will try S-getti Eddies this week.

                                  2. Cafe Hon has the best hangover cheesesteaks in the world!

                                    2 Replies
                                    1. re: hotdoghog

                                      Magerk's in Fed. Hill, unfortunately, tho, you have to endure the crowd that hangs out there.

                                      1. re: kelarry

                                        DiPasquales Butcher's Hill Cheesesteak is fantastic, my favorite by far.

                                    2. Fascinating thread for someone who saw Johnny Unitas play and rmembers Amechi's Powerhouse. I would never consider eating a cheesesteak in Baltimore. Perhaps Philly (yes, I've been to everyplace mentioned in this thread from Tony Luke's to Jim's to Pat's and the best of all, the White House in Atlantic City). My question for people on here is why don't you like Baltimore's signature sub, the steak and cheese?

                                      I had my first one in the mid '60's at Moravia and Sinclair and, after dropping my girl friend off then, would always stop off and pick one up before driving back to Silver Spring. Every week.

                                      I am making the argument that a great steak and cheese (with lettuce, tomato, mayonnaise, grilled onions, hot peppers and pickles) is either better or at least as good as any cheesesteak I have had in Philly. There are great "beef" sandwiches around the U. S. from beef on weck in Buffalo to a roast beef po'boy to an Italian Beef; Baltimore's (and later D. C.'s) steak and cheese are included in this. With all due respect to Philly I believe that city has a better publicist.

                                      I'm surprised that people don't have a bit more loyalty to a great Baltimore tradition.

                                      7 Replies
                                      1. re: Joe H

                                        "My question for people on here is why don't you like Baltimore's signature sub, the steak and cheese?"

                                        My answer would be the roll. Too many places use the H&S sub rolls, which must have a self life of about 5 minutes. I've yet to find a place that can consistently overcome the short comings of the H&S sub roll.

                                        1. re: KAZ

                                          I was thinking the exact same thing. While I actually prefer the Baltimore version of actual cheese over the wiz & the L,T,O. and mayo, the rolls used here just aren't up to the filling.

                                          I think that's why people like McGerk's version, and why folks tolerate a place that otherwise doesn't have a lot else to offer those of us who aren't drunken post-frat boys.

                                          But, in general, I have to say that I agree with Joe H's premise that it's just sort of surprising that we aren't thinking about the local cheesesteak/steak & cheese as it's own entity, rather than comparing it to the overrated, IMHO, "Philly" cheesesteak.

                                          1. re: baltoellen

                                            I agree about the rolls 100% but I have to say I too much prefer a baltimore "steak and provolone" to anything slathered with "wiz" anyday.

                                            1. re: hon

                                              IMO, the best Philly places are the ones that offer provolone.

                                              1. re: hon

                                                me too...wiz, to me, is what I tell my dog to do in a hurry when it is raining :-}

                                              2. re: baltoellen

                                                Couldn't agree more. In DC/Baltimore, it's the steak and cheese--with real steak and real cheese. To those who prefer that flapmeat and whiz abomination so dear to our Philly neighbors, have at it. I won't be elbowing my way to the front of the line.

                                                1. re: flavrmeistr

                                                  I had a Captain Harvey's steak today. I could barely finish it! It was huge. If you are looking for bang for buck, go there, you'll get so much, that you don't know what to do with it.

                                                  As far as taste, I didn't enjoy it that much. Meat was kind of dry and unseasoned.

                                          2. Try Bouillabaisse Cafe at 316 Park Ave. Really cheap and really good. They use real amoroso bread and chip their own top round. On Monday's you get a huge 10 inch sub with a soda for $4.95. They must be fairly new because there usally is not a crowd.

                                            1. Hands down I found the best cheesesteak in Baltimore and believe it or not it beats the philly cheesesteaks. The place is called Phillips Pizza in Deer Park Plaza, Randallstown. The cheesesteak is made from shaved rib eye brought in from philly served on freshly baked H&S rolls. This is an awesome cheesesteak much better than Pats and Genos. Check em out.

                                              2 Replies
                                              1. re: mangamangah

                                                Real Thing. Towson Maryland. 412 York Road. EAT it There. Don't plan to Eat It on the Drive Home. OR if you are OCD/Picky about the neatness of your sandwich. it will Fall Apart, but it is DELICIOUS. And Big. Has been named Best Cheesesteak in Baltimore too. http://realthingtowson.com/

                                                1. re: Woof Woof Woof

                                                  this is my first post....and thanks to this thread I just tried the Real Thing in Towson. Ordered a 9 inch with L,T,M, Provolone....loved it! I won't get into the whole "true" Philly (Geno's, Pat's etc.) and all that but if you are in the area its worth a try. Tony the owner was also extremely nice....gave me a free coke!

                                              2. I had a cheesesteak from magerks a few weeks ago and I have to say it was very good. I do believe they get the amarosa rolls from philly which goes a long way (also whiz is the original and best cheese).

                                                1. With all due respect to the industrious, hardworking people in Baltimore, I've come to the conclusion that you simply can not obtain a true, Phily-grade cheesesteak (that is not a fluke) outside the greater Philadelphia area. The southern-most place I've been able to confirm the existence of said cheesesteak is Claymont, Delaware. (The Claymont Sub Shop).

                                                  Any further south, it's touch and go.

                                                  Yes, I will confirm that there is nothing (in theory) that can not be copied down here. The sandwich-cut of beef (which they commonly call "cut steak") is available in many Philly grocery stores and sub shops. The bread is a type of Italian roll that is not too soft, not too crunchy, with a medium, absorbent crumb. It's not rocket science fry onions and understand the need for sweet peppers. Nor, is it difficult to comprehend that Cheez Whiz isn't an abomination, if you're intention is to make a cheesesteak.

                                                  But, somehow...we tend to botch it up down here. I have NEVER had a consistently good Philly cheesesteak from any place down here, over time. (Same for Buffalo wings, Chicago pizza, and Boston-grade Caesar salad.)

                                                  5 Replies
                                                  1. re: Sean D

                                                    For wings try Bungalow BIlliards - very consistent.

                                                    1. re: Sean D

                                                      Sorry, but Cheez Whiz *is* an abomination. You lose all credibility with me if you insist a cheesesteak must have Whiz.

                                                      A Philly cheesesteak with provolone is perfectly acceptable, but it's not necessarily better (just different) than a good Baltimore-Washington style steak and cheese with fried onions, lettuce, and tomato.

                                                      1. re: Hal Laurent

                                                        With all due respect, Hal...neither you (assuming that you are a local) nor I are qualified to make that kind of categorical statement about another region's cuisine. The people of Philadelphia have overwhelmingly embraced Cheez Whiz as an authentic component of their namesake sandwich. I sympathize with your visceral reaction. (I never liked or used Cheez Whiz, prior to having it on Philly Cheesesteak.) However, it works on the authentic sandwich.

                                                        I will cede to your opinion that provolone is preferable to some people. (Personally, I like yellow American cheese, as well.) But, authentic Philly cheesesteak has certain ingredients, in order to be called authentic.

                                                        1. re: Sean D

                                                          White American is one of the three approved cheeses, right?

                                                          That, Prov and Whiz, right?

                                                          1. re: Dennis S

                                                            As a near Philly native, I grew up with white American as the cheese of choice, and provolone was always considered an option as well, but the usual standard was white American. I'm pretty sure that the Whiz origin was the people at Pat's being too impatient with the huge crowds they were drawing to take the time to melt the cheese on the griddle. It's much faster to slop on some whiz. Somehow this spread and is now known as "traditional", but not in my mind. I think one thing that most Maryland restaurants miss, in addition to bread with the wrong attrubutes, is the cheese to meat ratio. Most Maryland cheesesteaks are too dry, with overcooked meat and not enough cheese melted until bubbling.

                                                    2. I'm surprised that most "hounds don't give credit to the sub rolls from F.S. Marantos. This local Baltimore institution supplies outstanding bread to many Baltimore sub and pizza shops....would match their roll up to anything Philly has to offer. The bread makes the sandwich!

                                                      7 Replies
                                                      1. re: MDicecreamguy

                                                        I eat bread baked by the F.S. Maranto bakery at least once or twice a week, have been doing so for about thirty years, and believe that Marantos matches up well to bread baked in Philly or anywhere else.

                                                        1. re: MDicecreamguy

                                                          Is F&S Maranto bread available at any local grocery stores for regular consumers to purchase?

                                                          1. re: bmorecupcake

                                                            I used to see the Italian bread at the Giant,,,,just the bread. I've only seen the sub rolls at restaurants and sub shops

                                                            1. re: MDicecreamguy

                                                              Can you be specific about which sub shops use them?

                                                              1. re: KAZ

                                                                Pastores in Pasadena sells the F&S Maranto rolls, both Kaiser and Sub rolls along with their Italian bread

                                                              2. re: MDicecreamguy

                                                                I've had them, MDicecreamguy. Giant's Italian rolls don't even come close to the Philly standard. They're just the same kind of bland white bread used for all of the white bread products. Very little yeast taste. Lots of preservatives. None of the resilient mouth feel. Though, I'll say that they're about the best mass-produced rolls you'll get around here.

                                                                1. re: Sean D

                                                                  I believe MDicecreamguy was saying the F&S Italian Bread used to be available at Giant. I don't think he was endorsing the Giant-brand Italian rolls.

                                                          2. go to severna park, theres a place called Jeno's Steaks. The chicken cheese steak is delicious, and their french fries are amazing as well

                                                            1. Best cheese steak shop in maryland hands down goes undiscovered. Maybe because people dont feel like being harrassed by bums, thugs and deliquents or maybe people just dont realize that there is a diamond in the rough inside of Lexington Market. All are good reasons to admit why you've never eaten a cheese steak from Andy's Best. Ever since my Dad took me on the 20 min. drive from the safety of the county i became a junky for their cheese steaks. It's a little difficult to find in the sea of vendors but once you smell/find it, you'll know you have arrived. These subs are made with freshly sliced ribeye, sweet onions, seasoning and alot of love. You know its good when it's made 20 lbs at a time on the multi decade old grill. Theres something unique about the flavor that just makes the sub amazing. The meat/onion mix is crammed into the fresh sub roll and topped with the usual toppings (LMO for me). First timers i would suggest ordering just a half which comes with a fair amount of fries and a soda. Only true fans will attempt a whole sub with fries. So my advice would be to take the drive, pay to park, fight the crowd and grab yourself a chees steak and head upstairs for a lunch made for the gods.

                                                              Just my 2 cents,

                                                              P.S. who remembers Nick's on washington blvd near martin luther king blvd. 60 years of cheese steaks can out of that joint. Another favorite my father took me to that his father took him to (Mom never came and boy did she not know what she missed). 60 years with the same griddle with 60 years of cheese steak flavor soaked into it. I cried when the original owner sold the business to some fly by night owners. Place was never the same. Even the pictures of the old and new locals were stripped off the walls.

                                                              3 Replies
                                                              1. re: k140db

                                                                Funny you mention Andy's.....it too was my favorite cheesesteak while in college in the late 70s. It cost something like 1.99 and it included fries with every order. You are so right about how it tasted and the place was mobbed every day. I too infrequent Lexington Market these days from my extremely safe haven in the burbs.....but in those days it was first slurp a few at Faidley's with a beer and then head to Andy's for a sub & fries. If still thirsty, there was a greek diner type of place inside market that sold draft beer for next to nothing....ah, the good old days. I was last at the market 2 years ago and I was overwhelmed with food I craved like Pollock Johnny's sausage w/ the works, some Park's fried chicken, fish sammy at Faidley's......that I barely gave a glance at Andy's. I believe that I will be heading down to the market very soon and this time I think I might have to stop at Andy's and get a sub and fries......mmm, I will need to diet til then. Thanks for the memories..jck

                                                                1. re: k140db

                                                                  Kevin, you are an extremely expressive writer. Regardless of your opinions I really enjoyed reading your post. Welcome to Chowhound!!

                                                                  1. re: Joe H

                                                                    Thanks jck and Joe H for the comments and warm welcome.

                                                                    As a former chef turned Professional Firefighter i really can appreciate the history and love that was and continues to be poured into those establishments which churns out good food. Anybody can slap a product on a plate and call it food but the people that give it their all are the ones that get my respect and business.

                                                                2. There ia a little place in Rising Sun, Md., BIG FOOT sub shop, they have a very good cheesesteak sub, real cheesey, NOT CHEESE WIZ. One of the best around, if you are up in that part of the country, it is worth the ride.

                                                                  2 Replies
                                                                  1. re: funfoodmood


                                                                    1. re: JamesPapa

                                                                      Thank you for suggesting RealThing. Hopefully I will get a chance to check it out. While Rising Sun is a bit of stretch, OTOH some Baltimoreans travel by there and IMO funfoodmood's post was within bounds.

                                                                  2. Dino's at the corner of Orleans and Washington Streets. Cheesesteaks are decent, no "super special" Italian roll but it does what its supposed to do. They have a pretty big variety of food. I'm not a big fan of their fries and onion rings though. The restaurant is basically Silver Moon. Most of the people employed here worked at Silver Moon, and the food tastes similar. Not all will feel safe going here at night but I haven't had any problems. Parking shouldn't be too much of a headache. BTW---> I like Baltimore cheesesteaks from a handful of places including Dino's. I always get provolone..L..T..M..O..sometimes pickles and hots..a lil salt and pepper.

                                                                    1. *UPDATE*

                                                                      Just went to Captain Harvey's yesterday for lunch. It has been many years since I last visited. I can say that the subs are still packed full. You get a monstrous helping if I must say so. The flavor left me disappointed. There was no flavor whatsoever. The onions were just thrown on top of the sub like a afterthought. I would still go back just because it was a childhood favorite or mine but good lord, throw some S&P on the meat.