OPEN

Trinacria Cafe: Mt. Vernon locals no longer need to flock to Trinacria’s flagship on West Paca Street to get their fix of overstuffed sandwiches, antipasti, and old-school Italian pastas. After an eight-month hiatus (owner Vince Fava abruptly closed the shop with little explanation back in March), the Centre Street location across from Mount Vernon Marketplace has made its return to the neighborhood. Operating in soft-opening mode this weekend, the spot is expected to be officially back up and running next week featuring all of its signatures. Look out for plump chicken parm subs, filling red-sauce dishes, and, of course, plenty of wine pairings.

NEWS

Esquire Praises Baltimore in Best New Restaurants List: The national acclaim keeps on coming for the Charm City dining scene. Earlier this week, Esquire released its picks for the 21 Best New Restaurants in America, and, not surprisingly, a few familiar names were included on the list. Le Comptoir du Vin—which was also ranked among Bon Appetit magazine’s national selections this year—came in at No. 18, with shoutouts given to its house-baked sourdough and celery salad with pistachios and dates. Additionally, industry veteran Chelsea Gregoire, general manager at True Chesapeake Oyster Co., was named Beverage Director of the Year for her top-notch bartending programs and her “generous-spirited approach to inclusiveness,” according to food and drinks editor Jeff Gordinier. And we’d be remiss without mentioning Enrique Limardo, former executive chef of Alma Cocina Latina, whose new Washington, D.C. hotspot Seven Reasons took the No. 1 spot on Esquire’s list.

DuClaw’s Sour Me Unicorn Farts Returning This Summer: In perhaps the most clever promotional campaign we’ve seen in quite some time, DuClaw Brewing and Diablo Doughnuts recently announced that their collaborative ale, Sour Me Unicorn Farts, will be back on shelves and taps in June 2020. Taking inspiration from Lizzo’s viral Instagram in a Skittles-filled bathtub, head brewer Brandon Stanko and Diablo owner Michael Roslan climbed into a tub filled with Fruity Pebbles in the middle of Graffiti Alley to plug the return of the glittered sour—which is brewed with mashed fruity cereal. Inspired by the local LGBTQ community, the beer is part of DuClaw’s “Sour Me” series and gets its name from Diablo’s cereal-crusted rainbow doughnut. We’re looking forward to its return just in time for the city’s annual Pride festivities this summer.

EPICUREAN EVENTS

11/16: Tire Shop Pop-Up: Burn and Churn BBQ Part II

Bark BBQ is setting up shop inside the former home of Parts & Labor in Remington yet again for this afternoon pop-up highlighting smoked brisket, al pastor pork belly, spare ribs, beef ribs, and scrumptious sides. To wash down all of the eats, there will be plenty of Diamondback beers, as well as seasonal cocktails from the shop’s neighbors at R. Bar. The pop-up is part of a recurring series aimed at activating the space while the property managers at Seawall Development continue their search for a permanent tenant.

11/19: Make Your Own Genever Class at Gunther & Co.

Learn the ins and outs of Genever—a predecessor to gin that is ultra-popular in the Netherlands—at this DIY cocktail class with Frederick-based McClintock Distilling. Settle in at Gunther & Co. to learn about the production process, make your own custom gin blend, and snack on light bites throughout the evening. In addition to a bottle of whiskey and your own botanical jar, the $45 price of admission also includes a complimentary cocktail.

SHUT

Points South Latin Kitchen: Though details are still unknown, this Fells Point destination lauded for its traditional South American dishes and recurring Sunday drag brunches remains closed. Brooklyn Heights, the host of the weekly shows in the restaurant’s downstairs bar, confirmed to Baltimore last week that the restaurant had shuttered suddenly earlier this month. Luckily, with the help of Points South co-owner and managing partner Bryson Keens, Brooklyn has found a new home for the Sunday performances at Bookmakers Cocktail Club in Federal Hill. There’s no word yet on what will become of Thames Street spot, but, rest assured, the show will go on. As Keens told Brooklyn: “It’s not the end [of the brunch]. It’s just the end of an era.”

When helping customers choose the perfect gift at Bin 604 in Harbor East, general manager Matt Anderson suggests abiding by one golden rule: “Try to get somebody something that they wouldn’t get for themselves,” he says. This philosophy certainly applies to whiskey, which is always a popular choice at the wine and spirits shop around Father’s Day.

“The versatility and range of whiskies out there right now allows you to get something really unique,” adds assistant manager Elizabeth Samolis. “The stories behind the people who are making these products are what really grab you.”

Though they admit it is a bit easier to do with wine, the team at Bin 604 has gotten quite good at being able to pair a bottle of whiskey to a customer’s personality. For example, they suggest a fruit-forward bottle, like the Koval single-barrel bourbon, for someone whose tastes are a bit more outside of the box.

“Some people like very tough, aggressive, rustic whiskies,” Anderson says. “And some like something with a little more curves. It’s been a lot of fun to discover what it is people like and how they match themselves to their whiskey preference.”

Aside from the flavor versatility, cocktail professionals agree that the production stories behind most whiskies make it a thoughtful gift.

“Whiskey is such an expressive spirit,” says Max Lents, co-owner of The Baltimore Whiskey Company (BWC), which will soon debut its new facility at Union Collective. “There are so many decisions put into it, and there’s such a wide breadth of brands and stories behind it.”

Locally, the BWC—which will soon officially change to The Baltimore Spirits Company to better reflect the range of its products—has one of the most compelling success stories. After a five-year aging process, the distillery recently released its new Epoch Rye Whiskey. The spirit marks the first of its kind to be distilled in Baltimore in more than 50 years, and last month, Epoch took home the coveted double gold medal (all judges gave it a unanimous gold rating) at the prestigious San Francisco World Spirits Competition.

“We’re thrilled about the response,” Lents says. “With Epoch, all of the decisions we made ended up being very quality-oriented rather than efficiency-oriented. That lead to a lot of long days and nights, but it all paid off.”

Lents attributes Epoch’s uniqueness to its mash bill with more than 30 percent malted rye, open-top fermentation method, and double distillation process through a copper pot still—which is similar to what many early-American distillers used.

Bin 604 is highlighting other locally made bottles like the white whiskey from McClintock Distilling in Frederick for Father’s Day gifting. Anderson and Somalis also suggest the Belle Meade sour mash bourbon from Nelson’s Green Brier Distillery in Nashville, and the Longmorn Distillery’s single-malt scotch—a spirit that was introduced to Anderson by Bin 604 owner Tony Foreman.

“You think about how people say, ‘Oh I’ve found my person.’ When I first tasted this is was like, ‘I’ve found my whiskey,’” Anderson quips. “It’s so mature, and has a way of revealing itself that other whiskies just miss.”

Above all, experts agree whiskey has a metaphorical quality that makes it a great gift for dads. (And many moms enjoy it just as much.)

“Great whiskey takes a lot of time, patience, and attention to detail,” Lents explains. “These are all things that parents put into raising kids. Making whiskey requires the same sort of dedication.”