1640 Aliceanna St., (410) 342-6105, bpmarkets.com
A lot of folks don't want to tangle with tongue, but we're not here to debate which part of a cow you want to eat, because it's lunchtime and we're hungry. At Sophia's Place, they stick out their jellied tongue, sliced paper-thin, so it comes across as sort of a super-mild stop between brisket and corned beef, slipped between two slices of your choice of bread (we suggest rye), done up nicely with lettuce, tomato, and the perfect complementary condiment, a tart and tangy horseradish mustard. Don't get it twisted. Bite this tongue.