The past year has been a banner one for chef Jay Rohlfing. He took first place on the Food Network’s Chopped in June. His son, August, joined the family, including big sister, Scarlett, in October. And earlier this week it was announced that Rohlfing would take on a leadership role and spearhead the rebranding of Towson’s now-closed Cunningham’s, as well as overseeing the sister spot Cunningham’s Café and the operation’s wholesale bread business.

“It’s a major responsibility to represent something,” he says, “but it’s also a great blessing.” And just in case the always humble chef gets less humble with each accomplishment, his family keeps him in check.

“People ask me how it’s going, and I’ll say, ‘Scarlett is screaming for ice cream, Gus is drooling, and my wife, Lisa, is yelling about how I load the dishwasher. In other words, it’s business as usual.’” Between working on menu development and meetings with Patrick Sutton to discuss the restaurant’s redesign, we caught up with the chef.

What led to the decision to close Cunningham’s and rebrand?
One of the things that put the timing into perspective was seeing the huge cranes outside the building and the fact that Towson is starting to change. The high-rise, high-end condos that are going up hit our demographics perfectly, and we want to be the go-spot for the people living there. Every restaurant has to reinvent itself at some point, and we’ve been in Towson for seven years. We figured it was time to be a part of that renaissance.

What can you tell us about the new space?
We’ve seen such a great bar business, we’re busy on weekends and weekdays. We want to create a more open, larger bar area and then have a smaller intimate dining space. We’re still in the creative process of planning that, but we’re hoping that the restaurant will be more like 80 seats than the 150 seats we had at Cunningham’s. As much as we enjoyed the space, what we want to do is design a space that creates a buzz and a vibe that’s is more intimate and social. We are hoping to double size of the bar that we have now. We will still have around 30 seats with some lounge area, as well.

I know you’re still in the planning stages, but what can you tell us about what the concept will be?
We really want to tell a story. When people go out to eat, they want to be taken away to an experience. Patrick Sutton, who will design the space, is so good at telling stories. Good food is good food, and people will return for that. But for longevity, you have to have a clear vision and a clear story.

Now that you’re running operations, will we still see you in the kitchen?
I’m heading the leadership team, but I will still be the restaurant’s executive chef—that’s where my heart is.

Are there any specifics you can share about the menu?
We’re going to continue to source locally. One thing that really attracted me about being at Cunningham’s was not just the role, but how we became a member of the community using local products and keeping those vendors involved here. What I can say is that the menu will be classic American.

What will happen to Cunningham’s Café during the renovation?

The café will stay open. The fun thing is that, during the renovation, we will have extended hours in the café and be open for dinner every night until 9 p.m., starting next week. I’m going to use that kitchen as a great R&D kitchen to test dishes for the restaurant.

Depending on what we see, most likely, the café will stick to its new hours. The café has turned into this spot where Towson students like to go and do their studying. Instead of getting eggs over easy at the Towson Diner, they’re getting more artisan-created food and free Wi-Fi. We are seeing this great influx of students and people who work remotely. We are also going to enclose the outdoor dining area, which will add about 40 seats.

Please tell me that you’re still going to have that wonderful bread and baked goods.
Upstairs, the restaurant kitchen will become the total kitchen that we use for the café and restaurant. Downstairs, the bakery, where there was a shared kitchen space, will double in size.

How is the county diner different that the city diner?
It’s a different dynamic for sure. We had an amazing New Year’s Eve this year, the best in the history of Cunningham’s, but at the same time, the restaurant emptied out at 10 p.m. There’s also a difference in some of the foods that sell. Octopus, for example has performed really well here, foie gras is a hard sell.

I know you’ve had to let some of your staff go during the transition. That must be emotional.
Monday was a hard day. How do I explain to the employees that this is just a transition? But it was received well by the staff. [Dining room manager] Laura organized a great list for them to find work in the interim with restaurateurs like Linwood Dame and Alex Smith—and some of them are working already. There’s no playbook on having to shut a restaurant down for renovation—it has been a learning process for me. I care about people, and I wanted to make sure that people are taken care of. How can you expect someone to come back and work for you in the future if you don’t care about them in the present?

You won $10,000 in prize money when you came in first place on Chopped. What did you do with the money?
We are currently living in a Cape Cod-style house in Parkville. The goal is to purchase some land a little bit further north in Baltimore County, so we are saving for that.

So, if we don’t see you working in the new restaurant, will we get to see you on the Food Network again?
I’m excited for next opportunity—I’ve been contacted multiple times.

OPEN

The Brewer’s Art Tavern: A few months ago, we told you about the Howard County spinoff of Mt. Vernon’s beloved brewpub, The Brewer’s Art. Now, Howard County locals can finally enjoy the craft drafts and upscale pub grub that diners have come to know and love in Charm City. The tavern officially opened last week, offering eats like massive charcuterie boards, soft pretzels, grilled cheese with bacon-onion jam, local bratwurst with Resurrection beer mustard, and the classic Brewer’s Art rosemary-garlic fries. Of course, there’s also 13 taps (including the likes of Beazly and Birdhouse), and a lengthy wine and cocktail list. Boasting more of a rustic feel than the dimly lit flagship, the Highland hangout features stained woods, exposed stone, colorful paintings, and its own outdoor patio. 13380 Clarksville Pike, Highland. 301-854-1000

Ceremony Coffee Roasters: Revelers in Federal Hill will be happy to hear that the ultimate hangover cure has landed inside Cross Street Market. The newest Ceremony location (others are stationed in Mt. Vernon and Harbor Point) is now officially up and running inside the newly renovated property. Stop by to grab an espresso, cortado, mocha, or seasonal sip like the Tokyo Spring matcha latte with elderflower and almond milk. There’s also spicy avocado toast and plenty of pastries to quell morning cravings. The next vendor on deck to open inside Cross Street this week is Vietnamese soup-and-sub shop, Phubs. 1065 S. Charles St. 443-708-5284

Saffron Grill: Fells Point is really becoming a choose-your-own-dining-adventure destination. On the heels of Broadway Market’s debut, the waterfront locale has also welcomed this new American-Pakistani kitchen. Neighboring yet-to-open boutique Mint + Major on South Broadway, the yellow storefront is home to authentic samosas, kebabs, gyros, and tikka dishes. But there is also a bountiful burger menu that lists options like the Strogonoff Burger (sour cream, grilled onions, and Swiss cheese) and the “Cowboy” topped with grilled mushrooms and bacon. The 2,300-square-foot space is decorated with neutral tones, comfy booth seating, spiral-shaped light fixtures, and a semi-open kitchen. 616 S. Broadway. 410-558-1234

Serenity Wine Bar and Cafe: In keeping with its name, this new Locust Point cafe is ready to help neighbors feel relaxed with glasses of self-serve wine. Now open in the former home of Our House on Hull Street, the spot is equipped with 16 pour-yourself taps that guests can access using a prepaid swipe card. To pair with the vino, owner Nneka Bilial has rolled out a menu of thin-crust pizzas (think veggie, grilled chicken, and BBQ toppings), baked pastas, subs, salads, and desserts. The casual spot features exposed brick and artsy wine-bottle decor. “I wanted to highlight the city, but also make it feel really cozy,” she told us in April. “I want it to feel like a home away from home.” 1211 Hull St. 443-708-0392

COMING SOON

Landshark Bar & Grill: Get pumped, Parrotheads. Soon, locals strolling past the Light Street Pavilion at Harborplace will be enticed by a local iteration of Jimmy Buffet’s famed restaurant, which will most likely have “Margaritaville” perpetually blaring through the speakers on its outdoor patio. Landshark Bar & Grill operates locations everywhere from New Jersey to Florida, and it’s slated to open in the Inner Harbor later this year. Locals are hoping that the spot—which features island-inspired fare, tropical drinks, and plenty of hearty nods to “Cheeseburger in Paradise”—will be the first of many new tenants that help to revitalize Harborplace, which was plagued with closures last year. The development was officially put into receivership last week after its former owner defaulted on a $76 million loan. 301 Light St., Ste. 1645

NEWS

Chef David Thomas Heads to the Beard House: Our own David Thomas of Ida B’s Table is one of seven African-American chefs from across the country who have been invited to prepare a special Juneteenth celebration dinner at the hallowed James Beard House in New York City next week. “This has been a dream of mine for quite some time,” Thomas posted to Instagram. “To be doing it for an event like this is a gift that I will cherish for the rest of my life.” Alongside chefs including Chris Williams of Lucille’s in Houston and Shannon Mustipher of Glady’s in Brooklyn, Thomas will assist in cooking soul food dishes like catfish with grits and shrimp gravy, barbecued quail with smoked watermelon, and butter beans with crispy okra and pork cracklings.

Chef Jay Rohlfing Competing on Chopped: Another local chef making us proud this week is Jay Rohlfing of Cunningham’s in Towson, who announced that he will appear on an episode of Food Network’s Chopped this Tuesday, June 18 at 9 p.m. For fans who want to cheer on the chef at the restaurant, Cunningham’s will host a viewing party at its bar starting at 8 p.m. We’re feeling hopeful that we will add Rohlfing to our list of local Chopped champions, which also includes Thomas of Ida B’s and chef Johntay Bedingfield of La Food Marketa. 1 Olympic Pl., Towson. 410-339-7730

SHUT

DuClaw Brewing Co.: Earlier this week, DuClaw Brewing’s longtime restaurant inside Arundel Mills Mall announced that it would pour its final pints—and serve its last crab pretzels—on Wednesday, June 12. “Unfortunately, the mall is no longer a place we can call home,” reads a message posted to Facebook. “For a variety of circumstances, most outside of our control, this will be our last week.” Mall officials recently confirmed to the Baltimore Business Journal that the spot will be replaced by another beer bar, Yard House, later this year. 7000 Arundel Mills Circle. 410-799-1166