Local Search

From a USA Today survey:
"In Baltimore's restaurant-abundant Federal Hill neighborhood, The Abbey Burger Bistro has a patty for every taste: Black Angus beef, bison, lamb, ostrich and turkey. The build-a-burger menu offers cheese (including brie, Swiss, blue, American), avocado, peanut butter, truffle oil, a fried egg - along with the usual suspects. Bread is an English muffin, toast, pita or a good old bun. If you'd like a shake, try the one with vanilla ice cream, vodka and Godiva liqueur."

Nah (aunt) "Tuey" as she is fondly called by family and friends alike says:

"My formal training under the guidance of a 'Master Thai Chef' was at a Thai University where I earned a Bachelor Degree which was presented to me by His Royal Highness, King Bhumibol of Thailand. My expertise has been greatly enhanced by many carefully guarded secret recipes that have been handed down to me from generation to generation by my ancestors."

Kincaid's hamburgers are made from the very best U.S.D.A. Choice chuck available. The natural vegetarian-fed, hormone, antibiotic and preservative free beef is cut and ground fresh daily. The beef is then handmade into patties weighing one-half pound each.

The single largest day in Kincaid's history (3,300 hamburgers) occurred on the Saturday after being chosen as making the best hamburger in the U.S.A.

A favorite of many locals. Burgers, hand-cut fries, shakes and much more.