We remember it like it was yesterday. It was a 1980-ish hot summer’s evening, and we were 10 years old standing in a very long line outside Baltimore’s favorite lake trout restaurant, the Roost. The air was ripe with the threat of rain that Friday night, and we were so sure we were going to get soaked any second. But one glance back at our parents (who were sitting in the car, their mouths watering with anticipation for the not too heavy, not too light, seasoned-just-right fish cradled by gummy white bread), told us that getting out of line was not an option. Well, at least we weren’t alone. Every other kid old enough to stand was out there, too, representing the seemingly thousands of families in Baltimore that had the same idea for dinner. Now it’s 25 years later, and we’re still willing to stand outside the Roost for well-worth-it lake trout. In fact, the Roost has been cooking that finger-licking trout for over 30 years. And in all those years, though many have tried, no other restaurant in Baltimore has been able to make fish that can compare. So this Friday night, you might see us in a queue looping around the Roost’s small building that looked a lot larger back then. Oh, wait, we’ve got kids now. We’ll make them stand on line.

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