If you ask The Gourmet owner Craig Rinkerman what a first-timer should order at his new restaurant in Towson’s Kenilworth Mall, he can’t limit himself to one or two items.

“Start with a nice craft cocktail or beer,” he says, “then move on to the Chesapeake fried green tomatoes topped with crabmeat and béarnaise sauce or the French onion soup with a roasted onion that lines the bowl…or maybe order the spicy Louisiana gumbo, then get some nachos or fresh seared tuna or one of our six fresh fishes.”

If Rinkerman sounds enthusiastic, that’s because he’s worked in hospitality for nearly 50 years, still rising early each day to do what he loves. And he now shares his passion with his family. His wife, Cristina, recently became the day manager at his other property, The Catonsville Gourmet, and his son, Mateo (pictured with his father), is his general manager in Kenilworth.

“I have no regrets other than being told I’ll be working weekends and holidays for the rest of my life,” says Rinkerman, “but at least I work with my family.”

Why did you decide to open a second spot in Towson?
When the property at Kenilworth was offered to us by [developers] Greenberg Gibbons, they said that they wanted a Baltimore-based family business—they didn’t want to do a chain or something commercial, and they thought of The Catonsville Gourmet. I originally wasn’t interested—you know, heavy is the head that wears the crown, and I didn’t need another project.

What made you change your mind?
I am surrounded by a lot of good people—I have a great chef, Rob Rehmert. My son, Mateo, is very active in the business, and my wife wanted to grow in the business after doing mortgages for many years. I figured that expanding was the right thing to do for all of us, something for everyone to participate in for the next 10 or so years.

Are there differences in the menus between the two locations?
It’s the same exact menu, with a few more house specialties that we made permanent at Kenilworth. We mirrored the menu because that’s our success. We also have a full lounge bar at Kenilworth and piano music on Friday and Saturday nights. We have a liquor license at Catonsville, but it’s more of a table service license to serve drinks and bottles of wine at the table.

How did you get your start in hospitality?
I got a job as a busboy at the Marquis de Lafayette in Cape May. I always admired what was going on in the kitchen. There was a European chef there, and he said to me, “Do you want to work in the kitchen, young man?” And I said, “Chef Paul, I’d love to—I want to learn how to make soup.” The first two or three weeks, all I did was mise en place and cut vegetables. I had calluses on my hands from peeling potatoes, but he taught me the right way. I didn’t go to school for it, but I’m a trained chef.

(RE)OPEN

Bmore Licks: As temperatures continue to climb this week, locals are hyped that this Patterson Park scoop shop has made its return for the season. Bmore Licks started its fourth year out strong by giving away free soft-serve cones to customers earlier this week. (With plenty of no-additional-charge rainbow sprinkles, of course.) Now, the dessert destination is officially back in action with all of its fan-favorite treats including homemade hard ice cream, snowballs, sundaes, milkshakes, and even ice cream tacos and nachos made with waffle cones. Celebrate St. Patrick’s Day this month with the “Magically Delicious” flavor that mixes in Lucky Charms marshmallows.

COMING SOON

The Gourmet: Catonsville Gourmet owners Craig and Cristina Rinkerman have been serving up the restaurant’s specialty seafood, sushi, and prime cuts of meat to the community for the past 12 years. Come fall, they will expand their reach to Towson with a second location at The Shops at Kenilworth. Located in the mall’s new expansion alongside the forthcoming Felipe’s Mexican Taqueria, the 5,450-square-foot sister-spot will boast a large dining room, a separate raw bar and lounge, and an outdoor patio that can accommodate more than 180 people. Much like the flagship, The Gourmet will offer a comfortable setting highlighting fresh fish, oysters, steaks, and signature cocktails.

BEER BULLETIN

DuClaw and Wockenfuss to Launch “PastryArchy Carmallow”: We love it when two Baltimore food-and-drink brands join forces—and that’s exactly what DuClaw Brewing Co. and 104-year-old Charm City staple Wockenfuss Candies are doing later this month. Just in time for Easter, DuClaw will launch the cleverly named “PastryArchy Carmallow”—an 8.5-percent ABV imperial stout made with 100 pounds of caramel and marshmallows. The idea, of course, is for the beer to mimic the flavor profile of Wokenfuss’ famous Carmallow candies. As Wockenfuss candy manufacturing manager Greg Butler points out: “There are a lot of similarities between candy-making and brewing. It’ll be fun to taste the final result.” The beer is expected to hit taps and shelves in Maryland and all of DuClaw’s territories by late March.

Key Brewing and RoFo Release Cold Rolled Breakfast Stout: Speaking of collaborations with iconic Baltimore brands, Dundalk’s Key Brewing Co. is celebrating the official release of its new stout made with Royal Farms’ Colombian coffee at a launch party at Five & Dime Ale House tonight. The breakfast beer clocks in at a 5.5 percent ABV and hits shelves at local liquor stores this week.

Suspended Brewing Turns Two: Pigtown’s neighborhood brewery known for its sustainable focus is pulling out all of the stops to ring in its two-year anniversary this weekend. The festivities kick off with Baltimore trivia and eats by Ekiben on Thursday night, followed by Filipino fare from the Masarap pop-up and draft cocktails Friday, more draft cocktails and steamed buns by Ekiben Saturday, and a Sunday afternoon drag brunch. Swing by the community hangout to down some of its signature pints while enjoying all of the fun.

SHUT

Gordon Biersch: Happy hours in Harbor East won’t be the same now that this brewpub has closed its doors for good. A sign posted to the front door earlier this week thanked diners for seven years of patronage, and confirmed that the spot had closed for good on March 1. Though the Annapolis location remains open, the chain restaurant closed many of its regional restaurants—including one in Rockville and one in Washington, D.C.—after parent company CraftWorks Holdings filed for Chapter 11 bankruptcy earlier this week. There’s no word yet on what will become of the abandoned space, which is equipped with brewing tanks and a large patio overlooking Lancaster Street.