With the end of Prohibition, Morris Friedman remakes his Charles Street delicatessen into a full-scale restaurant he names the Chesapeake Restaurant. It would evolve into one of Baltimore's best-known seafood restaurants for 50 years but was also famed for its charcoal broiled steaks, introduced to Baltimore by Morris' son Sidney in the 1930s. "Cut your steak with a fork, else tear up your check and walk out," becomes a well-known slogan. This is how the restaurant appeared in 2003.
Baltimore Sun photo
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