This outpost of the popular urban fast food chain is usually busy from the time it opens until doors are locked for the night. The specialty, as the name implies, is lake trout, the Baltimore favorite that is strangely neither from a lake nor is actually trout—it's made with a variety of inexpensive, white, flaky, mild fish. The fish is deep fried and usually served with mustard and french fries. This particular location offers three types of mustard and bottles of malt vinegar as the preferred condiments. There's no eat-in area, but the space is clean, and forgoes the glaring florescent lighting of other fast food chains in favor of soft pendant lamps over the condiment station and the ordering area.