Now that The Fishmonger’s Daughter is serving folks for lunch and dinner in Catonsville, it was time to sit down with Damye Hahn and talk about her incredible vision and passion to get the Faidley’s family from Lexington Market to a full-service restaurant in their hometown on Frederick Road. Bill Cole joins Nestor to talk fresh seafood, local dining and the family touch that only four generations in Baltimore can bring.

The discussion highlighted Fishmongers Daughter as a distinct extension of Faidley’s, focusing on local seafood, current menu recommendations, and upcoming event programming.

Restaurant Focus

• Damye said the restaurant is positioned as a separate dining experience from Lexington Market, with a broader menu, in-house pastry work, and items that would not translate to the original market location.
• The restaurant is open for lunch, dinner, and brunch, and Damye said more fall programming is planned, including wine dinners and a gin-and-jazz event promoted through the website’s events page and in-house materials.

Seafood Discussion

• Damye, Nestor, and Bill discussed blue crab as an invasive species in parts of Italy and the Mediterranean, where handling, processing, and labor challenges are limiting a food-based response.
• They also discussed invasive catfish in the Chesapeake, with Damye noting that catfish were introduced for sport fishing and are harming local crab populations.
• Damye recommended signature dishes beyond crab cakes, especially the tempura soft crab, whole black sea bass, rockfish, and swordfish.

Open Questions

• How will Mediterranean markets scale blue crab handling and processing enough to reduce the invasive population?
• How quickly will the planned fall event schedule be finalized and posted for customers?

• Invite Catonsville Emergency Assistance to appear on a future Baltimore Positive radio segment and prepare questions/segment content focused on their community services. (@Nestor Aparicio)
• Update the Fishmonger’s Daughter website events page with detailed dates and descriptions for the planned wine dinners, gin and jazz night, tequila-related events, and other fall events before they occur.
• Prepare and place printed tabletop cards listing the upcoming gin and jazz night, wine dinners, tequila events, and related details for guests at the restaurant.
• Host a Baltimore Positive segment at Koco’s next Wednesday featuring Ron Cassie and Max Weiss, using Raven scratch-off giveaways and surprise props tied into the long losing streak theme. (@Nestor Aparicio)
• Plan and record a Baltimore Positive breakfast segment in Catonsville within the next couple of weeks, focusing on local businesses and community uplift similar to the recent State Fair coverage. (@Nestor Aparicio)

Restaurant Identity

• Damye described Fishmongers Daughter as a brand extension of Faidley’s rather than a duplicate location.
• She explained that the Catonsville concept supports a different menu, service style, and dessert program than Lexington Market.

Seafood and Invasive Species

• The group discussed blue crab overpopulation in Italy and the Mediterranean and the difficulty of building processing capacity there.
• They also discussed invasive catfish in the Chesapeake and their impact on crabs and other species.

Menu Highlights

• Damye recommended the gluten-free tempura soft crab with basil aioli.
• She also highlighted the whole black sea bass, pan-seared rockfish, and dayboat swordfish.

Operations and Events

• Damye reviewed current operating hours for weekdays and weekends.
• She said upcoming programming includes additional wine dinners, a gin-and-jazz night, and other beverage-pairing events.
• Event details will be shared on the website’s events page and in the restaurant.

Community Segment Setup

• Nestor proposed bringing in Catonsville Emergency Assistance for a future community-focused segment.
• Bill and Damye supported highlighting local needs alongside the restaurant conversation.

Nestor Aparicio 0:01
Welcome home. We are WNST. AM 1570 Taos Baltimore. We’re Baltimore positive. We’re positively here at the Fishmonger’s Daughter in Fayetteley’s. She’s quiet right now, but it won’t be in a couple of minutes. They’re about to open here for dinner. Damnie Hawn is here. She is the proprietor. She is the Fishmonger’s Daughter, and this is Bill Cole, not the guy from the city. This is Bill Cole roofing. Bill, they get you confused sometimes. The other Bill Cole, but

Bill Cole 0:25
it’s a problem sometimes.

Nestor Aparicio 0:27
You’re now considered my Bill Cole.

Bill Cole 0:29
I love that. I’ll own that. I’m glad one of us. I have to own that.

Nestor Aparicio 0:33
Bill Cole for Cole Roofing and Gordian Energy is out here and still admiring you. Yeah, lots of these kind of projects. Oh, absolutely.

Bill Cole 0:40
Yeah, and then

Nestor Aparicio 0:41
things go wrong, and Damian’s got to get floored. You are at some point this project’s going to be over, right? I mean, you’re still hanging stuff. I hope so,

Damye Hahn 0:50
but it’s 100-year-old building, so I’m not sure if it’s ever over.

Bill Cole 0:53
It’s never over,

Damye Hahn 0:54
and you know, because you don’t want it to be

Bill Cole 0:56
over, right? Like you’ll always be evolving and just changing, and you’ll look at that, and you’re like, “We could do this this way. No, it doesn’t always have to be broken. Right, right. I

Damye Hahn 1:05
want everything to be operating. Is this why I

Nestor Aparicio 1:07
remind you that it has good bones?

Damye Hahn 1:09
Yes, it has very good bones. It has very much of our

Nestor Aparicio 1:13
friends at the Maryland Lottery. I have these to give away next week. We’ll be at Koco’s on the 26. I swear we’re going back to Pizza John’s Casas. We’re going to get all over town, but we’re right here today, we’re gonna get back down to Fadley’s for that playoff game that we’ve talked about here in October as well. How things at Fadley’s? Everything good there?

Damye Hahn 1:27
Everything’s good there. We loved that. You know what was it that they had? No, the thing that last week.

Nestor Aparicio 1:33
Oh, oh, the Orioles.

Damye Hahn 1:34
No, the the B whatever day. It was crazy for us last week. It

Nestor Aparicio 1:42
was crazy for everybody. Apparently,

Damye Hahn 1:43
it was crazy, crazy, crazy busy. It was wonderful to see the city actually have something like that. It’s been it’s been a while.

Nestor Aparicio 1:51
I ate in your place too far. I had lunch here on Sunday at that table, and my buddy Hell’s was in from Little Rock, Arkansas. His niece is a BTSer dragged his wife and sister to BTS, and I sat there and I said, “All right. And they’re like, “No, it was unbelievable. They’re like, “It was a spectacle. It was incredible. And I

Bill Cole 2:12
can’t be the only person that’s listening to this that has no idea BTS. Oh yes, okay. Filled the stadium two nights. I did. I filled. I was not aware of it, and then I was aware it was a day. It’s a

Nestor Aparicio 2:24
huge Asian tourist thing, but it’s also an American kid K-pop thing, like in that way too. But more than that, these guys are foodie guys. Yes,

Damye Hahn 2:32
and I got to tell you, that’s one of the things that we have had a very a wonderful Asian following for years, we have been, you know, well, yes. So we’re serving seafood. We’ve been in, you know, top Asia, top Japan. We’re, you know, in Japanese, you know, newspapers and magazines. So a lot of people coming to the U.S. from Korea, from Japan, from China are actually coming to Phaley’s for an experience. Exactly.

Bill Cole 3:05
Ship crab cakes to Japan.

Damye Hahn 3:07
No.

Bill Cole 3:07
Okay.

Damye Hahn 3:07
No, we can’t. We can’t go out of the well. I could if I froze them, but we don’t freeze. Is this where you’re going to

Nestor Aparicio 3:12
teach him about the Italian thing? You want to tell him about this? Because my wife found out about. You been to Italy?

Bill Cole 3:17
No.

Nestor Aparicio 3:17
I have never been to Italy either. My wife went back in April. She went to Italy a couple years ago, and they have a crab invade blue crab problem. Yes,

Damye Hahn 3:27
our crab has been going to you know that that side of well all over the Mediterranean, but that side of the the the eastern side of Italy for years because of all of our ships going from Norfolk and dumping all their bilge waters over on the Bari side. So we have been dumping baby crabs into that area for years and years and years, and it’s an invasive species for them. And they’re the the literally you go along the coast up around Venice and the Venetian Bay there-it’s very similar to the Eastern Shore, and I mean, you wouldn’t, you could, if you didn’t see any buildings, you’d think you’re in the same place. Yes, and and the grass is everything, and they are just exploding, and they have been you and me. Next slide. The warmer it’s in the house

Nestor Aparicio 4:20
in Venice. You and me. The the

Damye Hahn 4:21
warmer it’s gotten, the the worse it’s gotten, and they’re eating all the crabs. All I mean, all the clams, all the mussels, all the sardines, and the the Italians are growing nuts because all the things they love-the mussels and the clams and the sardines-are being eaten by these crabs.

Bill Cole 4:35
So they don’t. So we don’t want to open a crab house there. What we want to do is take it over here and bring it and bring it over here. There are people.

Nestor Aparicio 4:44
We’re trying to get. We can work. This is

Bill Cole 4:46
doable. This is doable.

Damye Hahn 4:48
Yeah. Well, some of the problems have been the FDA, but but we we got we got to get the sub. Let me tell you something. The government for for about five years was paying the water. Two euro a pound to throw them away, and I’m talking about crabs as big as a you know nine inch plate,

Nestor Aparicio 5:08
$20 crab on a plate here. Yeah,

Damye Hahn 5:09
exactly, exactly. And they’re dumping them and throwing them out. And now there’s there’s a couple people over there trying to process, not so much Italy because the the labor cost is way too high to get anything done, so but there’s other, you know, Croatian, a couple of other countries that they’re even even Turkey that they’re sending the crabs to. To my Venezuelan brothers have

Nestor Aparicio 5:30
figured it out down there in Lake Maracaibo, where my family’s from.

Damye Hahn 5:32
Yep, yep,

Nestor Aparicio 5:33
whole family’s in Maracaibo, and it’s the same crab. It’s the

Damye Hahn 5:36
same crab, and I knew that.

Nestor Aparicio 5:37
See, all my Venezuelan relatives would come here in the 70s, and I think I’ve told you guys this when when Louis played for the Red Sox in ’72, ’73. I was a little boy. I remember going to my uncle Omar’s house in Timonium, right above where Padonia Station is, and Louis Tiant, Orlando Sepeda, I think George Scott was on that. There was a bunch of players in my uncle’s house eating crabs because when they came to Baltimore, you know they played at Memorial Stadium, and that night my uncle got a bushel of crabs and had all the players to his house, which was cool. And I remember going to Venezuela that year. My uncle we ate crabs in Maracaibo, Venezuela, because they’re the same crabs. And all these years later, it is a huge part of importing crab. Not here. You’re you’re true blue. Every crab cake here is Maryland, right? Yes, but it is the same crab, which is different than places that are serving Asian crab here, which is much more inexpensive. But this Italian thing, this is I find this

Damye Hahn 6:32
is our crab.

Nestor Aparicio 6:33
Jen took pictures in the market in Italy of the crabs,

Bill Cole 6:36
yeah,

Nestor Aparicio 6:37
and it didn’t look like those crappy crab cakes. I took pictures up up in New York. I saw a crab cake in a in a window in New York, and it looks like gruel. And I said, “I’ll pass. You know, I put that on social media last week. But these are the real, real thing. The real blue crab.

Damye Hahn 6:49
They’re the real blue crab. They’re they’re they’re a lot of places don’t know how to handle them yet. You know, they’re putting them upside down and backwards. You know, crab will fight until it it flips itself over, so they’re dying. And you know you the you don’t want to cook a dead crab, so there there’s still things that they’re trying to learn, but they’ll they’ll get there they’ll get there. I mean they’ve got to eat their way out of this problem. We all have to eat their way out of this problem because it’s not one that you you know now they’re talking about putting this another invasive octopus out there to eat the crab, but I’m not sure that that’s the wisest thing to do because that octopus is going to go through the crabs and want to eat something else too. So you got to be careful when you’re in introducing other invasive species. Well, speaking

Nestor Aparicio 7:34
of that, you have your catfish on the menu here, right? Absolutely, invasive catfish thing, right? You know this problem?

Bill Cole 7:39
Maybe, sort of.

Damye Hahn 7:42
Oh, so we have the problem. We have the problem. The opposite problem. We have the invasive catfish that we’re putting

Nestor Aparicio 7:47
by the Virginia that brought these fish catfish up here.

Bill Cole 7:50
Yeah. You know about this? Yeah. They’re now in

Nestor Aparicio 7:52
our water.

Bill Cole 7:52
Sure.

Damye Hahn 7:53
They

Nestor Aparicio 7:54
Sam Tudor is pulling these giant. I’m pretty familiar

Bill Cole 7:57
with the what are the red bug things? You know what I’m talking about? Yes. Yes. There’s yeah. White calls. Yeah. That was all like COVID, and like that that came like because we had jobs where like we had to not we had to like clean the trucks on the way out because we were in you know Northern Maryland and they didn’t want to pull. So we were very familiar with the bug problem. Yes, but not so much a catfish problem. Well, the catfish is is

Damye Hahn 8:21
invasive in the Chesapeake. It actually was introduced by the Department of Natural Resources for for sport fishing. Oops. Oops. Yeah, that’s why I say you know.

Bill Cole 8:31
Right. We’re trying to tell the tell

Damye Hahn 8:33
the Italians do not enter another something else in there.

Nestor Aparicio 8:37
People not listening to the scientists. Yeah, and some of these

Damye Hahn 8:41
scientists were the ones who said it was okay. So I mean, why they make mistakes too? Right.

Bill Cole 8:45
Why are we smarter than the ecosystem?

Nestor Aparicio 8:47
Correct. Like you know, it’s playing God. Right. You know, and Mother Nature will get this figured out. So these catfish are eating the baby crabs, which is why crabs are as expensive as they are. Correct. Correct. And and

Damye Hahn 8:59
they are, they have voracious appetites. They literally-they’re not a bottom feeder. They are a swimmer, and they swim. They will swim to the surface and eat a damn duck.

Bill Cole 9:09
I got it. So now we’re going to get a boat here, put the catfish on the boat, drive over to Italy, drop the catfish off, pick up the crabs, and come back.

Damye Hahn 9:17
Yeah, we do that like five times. We like solve this problem. You do, you do, you do not want that catfish because it’s going to eat the glands of the mussels too. Let’s

Nestor Aparicio 9:28
get to the menu a little bit here because you talk so much in the previous segment about local fish and all of that. I I came for brunch. I’ve been here once for dinner, and I got a little messed up at brunch, and I ordered the banana bread. I admitted that to you, but dinner for what do you recommend? Recommend me. Be my waitress tonight and say, “All right, here’s what’s on the menu tonight. Because I, I’m not getting a crab cake here. I’m sorry, I’m not. I mean, okay, I know what I know. That’s fine.

Damye Hahn 9:58
Do you know the crab cake? We’ve got. A

Nestor Aparicio 10:00
million crab cakes at Lexington Market. I will get a crab. I love you. I love your crab cakes. My wife really loves your crab cakes. I I’m gonna get something different here. I just am. Okay. So what am I getting?

Damye Hahn 10:11
Well, my favorite things. I I love the our soft crab. Our soft crab is a tempura fried soft crab, and it’s actually a gluten free tempura, and we have a basil aioli underneath of it, and we have this wonderful salad with with a lot of kind of baby fresh greens, but it’s got a lemon vinaigrette and a house made pork lardon on top of it, and it’s absolutely fantastic. It’s a lighter side.

Bill Cole 10:39
I can confirm that because the last time I was here, that’s what I had.

Damye Hahn 10:42
You had the soft crab,

Bill Cole 10:43
yeah. Yeah, dynamite. The soft crab was nobody else

Damye Hahn 10:46
has soft crab like that. So the soft crab was really good. The other thing is, I love the whole black sea bass. So the black sea bass is indigenous to the, you know, this region, and they’re catching them right, right down near the mouth of the bay and off of Ocean City, it’s a it’s a whole black sea bass, and it is we we we deep fry it. It’s set up on a plate. You get the whole fish head on, and it’s got a bitter green chimichurri on top of it, and comes with the little tiny fries. Oh my gosh, it’s so good! It is so good. And if you like fish and you don’t mind, you know, taking off the bones. I mean, people will sit there, and they are just like it’s like picking crabs. They want to get that whole fish and get everything off of it. So the the fish is one. Our rockfish is a is a is a dynamite rockfish with the with the corn and the tomatoes. It’s like a creamed curry and and fresh Maryland corn and then sautéed vegetables, tomatoes. It’s it’s also got some some beans and some other things in there underneath of vegetables underneath the rockfish. The rockfish is pan-seared, and then it’s got a a really fresh fresh herbs and and roasted tomato and peppers like a cold coulee on top. It’s delicious, and then we have a a swordfish, dayboat swordfish. They go out Ocean City every day. They catch these on a on a dayboat longline, and and they’re bringing these beautiful swordfish in. So it’s a nice piece of seared swordfish, and it’s over grilled vegetables, the grilled Maryland squash, and it’s squash, cauliflower, and I forget what the other vegetable is. But it’s not only crab cake here.

Bill Cole 12:29
I’m a big swordfish guy. I had a I had a piece of swordfish down Ocean City last week when we were down there, and man, I swordfish is delicious right now. It’s so good. I haven’t had it. Swordfish in 20 years, and

Damye Hahn 12:38
it’s got like a kind of Like a Japanese sauce over top of it, and it’s absolutely delicious. So those would be the things that I would recommend today, and that I would eat. But you know, with that,

Nestor Aparicio 12:51
turn me on to stuff that I wouldn’t get otherwise. You know, like in a general sense.

Bill Cole 12:56
I’m such a goof for chimichurri that I would be the guy who’s like, I would like swordfish, but can I just get the chimichurri on the side? Yeah, because I really do love I love chimichurri. Yeah, and this is this is

Damye Hahn 13:07
like like literally we make the chimichurri with collard greens instead of you know the the during COVID during COVID yeah during COVID we grew the garden and we were well I did wait a minute I got I do have a couple of these here. Yeah, you got to take one of them. Oh, these are the brown butter cookies.

Nestor Aparicio 13:25
I sold two of these at her party. I asked first. I asked your sister. We were talking about rush out on the. What’s your deck called back here? You have a name. The rooftop. The rooftop. We were. I was showing her my rush videos. You know about this, right? So I came in, and the party was busting up. It was upstairs in the Plymouth Room, which, by the way, is available. Beautiful room. Yes, yes,

Damye Hahn 13:43
yes, yes. Have you been all the way up to 400 people?

Bill Cole 13:45
I’ve been up. I

Nestor Aparicio 13:45
took Dennis and and Zach up there earlier, and you were having a meeting, and I was like, I saw Will. I’m like, oh my god, I ran in the meeting. But I want to show your. I’m proud of your place. Oh yeah, next next

Damye Hahn 13:55
next thing you come in here, you’re going to have to be up there.

Nestor Aparicio 13:58
But the cookies are right here along the wall where you had your grand opening night where we had a lot of people here, and Denise Koch and I had an interesting conversation upstairs as well. I took to her. I put them in. That’s all right. I could give you cookies any day. And then the next two mornings, I had them with coffee. Yeah. So I know that little circle. So you you didn’t

Bill Cole 14:16
just take you like put them in your pocket.

Damye Hahn 14:18
Yeah. Yeah. Yeah. He took them out. Oh yeah. Look at that. I didn’t have a jacket to put

Nestor Aparicio 14:21
them in.

Bill Cole 14:22
Sticking them in the pockets. So

Damye Hahn 14:23
we got the we got pocket

Bill Cole 14:24
cookies. These are

Nestor Aparicio 14:25
pockets. They’re cookies. That’s where you put them.

Bill Cole 14:28
I got it. I understand. What are

Nestor Aparicio 14:29
you all uptown from Kingsville?

Bill Cole 14:31
Not at all. Just loving you, Nestor. And

Nestor Aparicio 14:34
I have a Dundalk admission for you. All right, and I came in with some Dundalk people, and we ordered some food, and everybody ordered something different. Somebody had some soup. Somebody else had like a breakfast sandwich with some eggs and some stuff. Everybody had the side potatoes and they’re like new potatoes and they they taste like they’re in some sort of duck. Some I don’t know what they are, but I looked at them and I said I don’t really want the crab. I wasn’t in the mood. But I want the potatoes, and everybody at the table were like, and this is silly. You just went through this fish this and this fish that and this delicate line caught the potatoes, dude. I mean, I’m just being honest with you. I sat here and like, God, I don’t want to say they have the best potatoes at Fishman coming over for brunch.

Bill Cole 15:21
You’re trying to get

Nestor Aparicio 15:22
me cookies.

Damye Hahn 15:23
You know what? Well, we have it’s a damn good cookie. So we have we have a couple of pastry chefs here in house, and so they make all of our breads, all of our rolls. Our pretzel rolls are like to die for. Yes, you can have a couple of these today. You don’t even have to put them in your pocket today. Yes, I can get you as many.

Nestor Aparicio 15:41
Before I took them, I’m not from I’m not from Essex. That was good. I don’t

Bill Cole 15:48
know what that means. Throwing his neighbors under the bus. Staying out of that.

Nestor Aparicio 15:52
That’s because he does roofs. Everywhere. Staying out of that. Alcohol is here. He is called Roofing and Gordian Energy. Damian is here. She is the proprietor. She is the fishmonger’s daughter. All right, open for lunch, open for brunch. What do we need to know? And you’re open, open. We are open. We’re open lunch and dinner. So

Damye Hahn 16:10
we are open from 11 a.m. till 9 p.m. Sunday through Thursday, and then Friday and Saturday we’re open. Well, Friday we’re open 11 to 10, and Saturday we’re open 10 to 10. Sunday we’re open 10 to nine, so we’re we’re open either 10 or 1110. on the weekend. Saturday, Sunday is 1011. the rest of the week, and we’re open till nine Sunday through Thursday, and 10 on Saturday Sunday. And we’re getting ready on the we’re we’re getting ready to to add in a whole bunch more events. We had a a fantastic champagne dinner that we we sold by the ticket, you know, and it was a a food pairing. You had a five course meal with we had Colette Wineries out in Champagne, France, come in and literally pair a champagne with each of our dishes, and it was phenomenal. We’re going to have more wine dinners coming up this fall. We’ve got a gin and jazz night coming up this fall. We’ve had we have McClintock Gin making us two different profiles of gin. So you’ll have a cocktail making, and and and food pairing with the gin. She’s having her best life. Is this like a is this

Bill Cole 17:17
like a mailing list that we need to get on to get? You’ll you’ll be able to find

Damye Hahn 17:20
it on our events page, and we’ll be we’ll be posting dates for all these things in the fall soon. But we’ll have them on the tabletops, so you’ll be able to to find them here, and there will be under our events website on on the on the on our website. There’s an events tab, but we’ve got a we’ve got a tequila being made.

Nestor Aparicio 17:44
I like tequila

Damye Hahn 17:44
with our and and they’re coming up with bottle engravers, so you’ll get you can get the the drink. It’s made by Kodo’s

Nestor Aparicio 17:51
that first night. Yes, you like that

Damye Hahn 17:53
mezcal.

Nestor Aparicio 17:54
What is it? That was the thing called the the the the

Damye Hahn 17:57
spring showers.

Nestor Aparicio 17:58
No, no, it was a different drink. No, I don’t know. Now I I gotta get a freaking menu. In fact, I’ll get a menu. I gotta learn your menu. Here’s what we’re gonna do. We’ve got great coffee. Great wine segment. You’re good before. I’m good because, and I want to say this. I mean, you’ve been such an incredible supporter of a couple Super Bowl. I began a couple Super Bowl with you the very first day at Faithley’s about five years ago when the Ravens threw me out of the Super Bowl. It’s not a big secret that I’m going to do something good. And Bill was the first person after my wife survived the first time and said, you know, she did more of this community stuff. You’ve done all this stuff for cancer. This was 12 years ago, and Cole Roofing was the first sponsor of what became Baltimore Positive, really, right? And these February things now. I’m about to bring a couple new big sponsors on. Hopefully, fingers crossed. Talking to you, Shuler. I’m just kidding. In regard to community services, and I had an empty segment here. And Caitlyn and I become friends. She’s Facebook friend. She’s right around the corner. My wife and I have dropped stuff off at her place. Every one of these communities has needs, right? As much as we’re in here talking about beautiful meal and being able to afford it, being able to do all that. There’s so many people in need. I know it touches your heart. I know it eats at you. Being down in the city and where your original business was and where it’s been since 1886. I’m learning the number here. What generation are you? Fourth.

Bill Cole 19:14
Yeah.

Nestor Aparicio 19:15
And you’re

Damye Hahn 19:15
fourth.

Bill Cole 19:16
Yep.

Speaker 1 19:17
Wow. But she’s

Bill Cole 19:17
got

Nestor Aparicio 19:18
what a cool town, Baltimore. We did

Bill Cole 19:20
33 years on me, so you know, just 33 now. Just 33. Just

Nestor Aparicio 19:25
33.

Bill Cole 19:25
Well, I mean, at that point, we’re so old, you know, you don’t really worry about it. You kind of count in decades. When was

Nestor Aparicio 19:30
this building built? This

Damye Hahn 19:31
1925.

Nestor Aparicio 19:32
All right, so older than that. So I, you know, I do all of this, but there are people in need. We don’t talk about it sometimes, and and and Caitlin does great work out here. So Catonsville emergency assistance, they’re around the corner. We’re going to bring them on and talk to them. So little summer thing here. All right, can we do that? Yes, good.

Bill Cole 19:50
Love it.

Nestor Aparicio 19:51
All right, Bill Cole’s here from Cole Roofing. Damnie Han, they sponsor us. They’re the reason Baltimore Positive exists. Go see her. Do I call it your sister business? Your other. Your primary, your how do we say this the right way? Just so I do it the right way. What do I say about Fadley’s? The other place, the originator.

Damye Hahn 20:08
We we call this a brand extension.

Nestor Aparicio 20:11
So what do you call that? You call it Lexington? Do you call it Fadley’s?

Damye Hahn 20:15
I I call it Lexington. I refer to Alexei’s.

Nestor Aparicio 20:17
Can I ask you that?

Damye Hahn 20:19
Because we had done that before when we had Fadley’s Belvedere and we had the Fadleys downtown. Every time that one or the other place did something different than the other, people would say, “Well, why didn’t you have it at the other store? Why didn’t you have it up there? I need. I came down here to get this, and this this is a completely different experience. I can’t sell a seared swordfish in Lexington Market, and I’m not going to be able to sell the same fried shrimp there as I do here. So it’s it makes it difficult. So this is a brand extension of the original brand. There are some things that I’m bringing from downtown that I have here, but not everything here will be downtown. Like there’s no pastry chef downtown to make you a a hot brown butter cookie, or you know a brie cheesecake, or or or or the handler’s ice cream, you know, which is the other brand that we’re we’re trying to to to get started here. So we’re and and because I can’t put it in both places, we hence a different. So that’s why it says the fishmonger’s daughter fadedly established 1886.

Nestor Aparicio 21:29
You’re living your best life because I’ve known you long enough to know of what this dream and this vision was going to be, and now you’re in here. It’s like me wanting to do radio all my life, and now you know I do everything, and AI’S helping me. But like there are days I wake up and say, “Who signed up for this nasty Nestor shit? You know, like who wanted to do this? And I’m thinking, you had your days here, but man, I see the gleam in your eye of we got a new tequila, we got a drink, and we’re throwing a party, we’re making people. Yes, and we’re gonna have all these other wine dinners. Everyone’s happy, and we’re the community, and people come in, and it’s just you know being alive. You know this guy does roofs and makes it sound exciting. I don’t

Bill Cole 22:06
know about that, but I appreciate that. I like getting out of bed. I like what I do. Yeah, yeah, it’s an honest day’s work. Absolutely.

Nestor Aparicio 22:13
I don’t know what the hell this is, but it’s award winning now. We’ve reinvented ourselves here with fourth generation local businesses. Home Roofing and Gordian Energy-they take care of you as well as our friends at Fate Lease and Fishmonger’s Daughter. It’s all brought to you by our friends at the Maryland Lottery. I have Raven scratch-offs to give away. We’re going to be at Koco’s next Wednesday. Ron Cassie and Max Weiss-it’s going to be one of the greatest segments that I’ve ever done because I’m bringing props that they don’t know about that are going to tie together how I didn’t win the last 35 years because that’s all I’m really focused on, Bill. That I won this year. I’m focused on these years I didn’t win.

Bill Cole 22:49
Okay. And why I didn’t win. That’s pretty depressing. But you know, you can attack that.

Nestor Aparicio 22:55
You know my how much how much stick I’ve gotten out of not winning, and now I win. What do I say?

Bill Cole 23:01
I think you’re working. You say it pretty good right now. But

Nestor Aparicio 23:03
then, like, I can’t complain anymore.

Bill Cole 23:08
We should probably stop this segment because that’s an interesting comment that you just made there. We’ll

Nestor Aparicio 23:14
drop the mic. We’re going to come back and talk, Caton. We’re going to talk about Catonsville, lifting Catonsville up, as we’re doing here at Fishmonger’s Daughter, as I did at State Fair earlier. We’re going to be over there in a couple weeks doing some breakfast as well. It’s all in the family here in beautiful Catonsville, which, by the way, is the music capital of Maryland. Did you know that?

Damye Hahn 23:29
Yes, I did. We’re having

Nestor Aparicio 23:32
jazz here, gin and jazz. Yes,

Damye Hahn 23:33
I am. I am. It

Nestor Aparicio 23:35
sounds like a Snoop Dogg album to me. That does sound very good. Back for more. We’re Fishmonger’s daughter. Stay with us. We’re Baltimore positive.