Attman's matzo ball soup is not the traditional one my mom makes for Passover—because you can't eat noodles on Passover, schmuck—but it's awesome. The noodles are actually the best part. They're thick, kind of like udon noodles, but sorta rectangular, not quite like any noodles I've ever had. And they're dense and slightly al dente, making them kind of chewy. The balls themselves are fairly rudimentary, not especially flavorful, with a slightly grainy texture that most makers, except my mom, seem to produce. The broth is salty and delicious, brimming with carrots and a healthy amount of dill. Also—and this is subject for another food story, or possibly a novel—the cloak-and-dagger sandwich (traditionally, hot corned beef, coleslaw, and Russian dressing on rye, but I subbed in pastrami) might be the best sandwich I've ever eaten in Baltimore.