What’s holding up the new Faidley’s? An important shipment from Portugal, for one thing

As the matriarch-in-charge of Faidley’s Seafood, Damye Devine Hahn, is a natural expert on Maryland crabs, and an expert, by necessity, of bureaucracy and logistics. “It’s more than complicated,” she said of the odyssey of opening their new restaurant. “It’s ridiculous.” On a recent afternoon, Hahn, who studied marine biology in college, stood at one of Faidley’s 1950s-era counters a few strides from her makeshift office, which is crammed into a corner by the entrance next to a pallet of saltine crackers used to make her restaurant’s famous crab cakes.