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&pizza: This D.C.-based pie chain hit the ground running at its newest location in Federal Hill on Thursday, offering free pizza and tattoos. (Yes, real tattoos.) Patrons formed lines around the block to snag their complimentary pies, and the brand gave away free pizza for an entire year to five gutsy foodies who got its trademark ampersand tattooed on their bodies at nearby Brightside Tattoo Shop. Known for its unique interior designs that reflect each store’s location, &pizza serves up signature creations—like the Pineapple Jack pizza topped with salami and pineapple—as well as DIY options. The shop also offers salads, craft sodas, and artisanal teas. 1201 S. Charles St., 443-341-1016

BrickNFire Pizza Company: After winning a Shark Tank-style restaurant contest hosted by the Marriott, this Catonsville-based mobile pizza kitchen is opening its first brick-and-mortar shop inside the Marriott Inner Harbor at Camden Yards. In addition to its signature wood-fired pies cooked in an 800-degree oven, the new 30-seat restaurant will offer salads and a few sandwich options when it cuts the ribbon in July. 110 S. Eutaw St.

Two Boots Pizza: Named after the geographical shapes of Italy and Louisiana, this funky pizza parlor is opening its second Baltimore shop on the bottom floor of an off-campus student housing building near Johns Hopkins Hospital. Slated to debut this summer, the restaurant—which also operates an eatery on Mt. Royal Avenue in Midtown—serves inventive pizzas named after pop culture icons. The “Cleopatra Jones,” for example, (an homage to the Tamara Dobson crime films from the ’70s) is topped with sweet Italian sausage, roasted peppers, red onions, and mozzarella. 929 N. Wolfe St.

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Gunther & Co: Former D.C.-area restaurateurs Jerry Trice and Nancy Hart Mola revealed their long-awaited Brewers Hill brainchild last weekend. The 7,000-square-foot space encompasses a front bar, 150-seat main dining room, mezzanine level with a live “green wall”, soon-to-be-open outdoor patio, and an exposed kitchen with a wood-burning oven. Whether you’re hoping to stop by for lunch, hang out at the bar, or enjoy a multi-course meal, Mola says that the concept is meant to provide an experience fit for any occasion. Trice, who is the executive chef, highlights globally inspired dishes such as tea-smoked duck breast, wood-roasted leg of lamb, a Thai seafood hot pot, and local pan-seared rockfish. 3650 Toone St.443-869-6874

COMING SOON:

BeBim: Yet-to-open communal food hall R. House has been sporadically announcing its tenants over the past few weeks, introducing micro-restaurants such as Ground & Griddled, Stall 11, and Arba. The latest chefs joining the pack in the 50,000-square-foot converted automobile showroom are sisters Heather Chung and Mimi Kim, the duo behind Brown Rice in Charles Village. They are opening BeBim, a causal Korean barbecue spot that will serve grilled meats on top of bibimbap (rice bowls) or inside buckwheat wraps that customers can fill with vegetables and house-made sauces. The stall will also offer from-scratch mandu dumplings stuffed with braised short-rib, sweet potato noodles, and sautéed peppers, as well as drinks like green tea and cinnamon punch. 301 W. 29th St., 443-347-3570

Black Forest Taphouse:: Fallston mainstay Josef’s Country Inn, which was best known for its German delicacies, shuttered its doors in March 2015 after 30 years in business. Now, new owners Alex and Dana Theodoropoulos plan to transform the space into a taphouse featuring pub grub and 20-30 craft brews. Though the new owners are orchestrating a massive interior overhaul, they plan to honor the building’s previous inhabitant by adding German-influenced dishes to the menu. The tavern’s name, Black Forest Taphouse, is also a nod to the restaurant’s previous owner Josef Gohring, who grew up in the Black Forest region of Germany. The new concept is expected to debut in early fall. 2410 Pleasantville Road, Fallston

Gnocco: Chef Brian Lavin, formerly of Salt and Fork & Wrench, announced this week that he is transforming the former Brewers Hill Pub & Grill space into a home for this new Italian and Spanish-influenced concept. Inspired by his travels through Europe, Gnocco (the Italian word for dumpling also commonly used as a term of endearment) will serve dishes such as lamb tartare, house-made ricotta cavatelli, and razor clams with grapefruit, tarragon salsa, and prosecco. Headed up by Lavin’s friend Sam White who most recently worked at Cinghiale, the restaurant also plans to offer a next-level beverage program featuring regional wines and an array of amaro and vermouth options. 3734 Fleet St.

NEWS:

The Charmery:: Just in time for the blazing hot weather, this fan-favorite ice cream shop in Hampden recently released its new lineup of summer flavors. Returning favorites such as lemon stick, summer strawberry, cantaloupe ginger, and backyard mint with figgy lime swirl will be joined by a slew of new creations like basil watermelon, chocolate mint, and verbena with lemon, all made with locally foraged herbs. 801 W. 36th St., 410-814-0493

Mt. Royal Tavern: This one-of-a-kind dive bar scored a win as it was named one of the 18 best bars in America by Esquire magazine. The publication’s editors praised the Bolton Hill watering hole, known for its old-school jukebox and Sistine Chapel ceiling mural—saying that patrons often stay for the “Natty Boh, Pikesville Rye, and religious thoughts.” Though Mt. Royal Tavern was the only local spot to make the cut this year, previous editions have given love to beloved Baltimore bars Rye, The Brewer’s Art, and Bad Decisions. 1204 W. Mt. Royal Ave., 410-669-6686

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Mother’s North: Federal Hill favorite Mother’s Grill brought its signature burgers and Crushes to the ‘burbs last week with the grand opening of this spinoff in Timonium. The family-friendly space, which formerly housed an Applebee’s, features 195 seats and the brand’s signature dark-wood aesthetic. Diners can choose from a lengthy menu that lists sandwiches, burgers, flatbreads, wings, crab cakes, and fish tacos. 2450 Broad Avenue, Timonium, 443-991-5256

No Way Jose Cafe: The owners of Blue Agave quickly stepped in to take over this beloved Federal Hill taqueria after it unexpectedly shut its doors late last month. Blue Agave owner Brian Acquavella recently told us that No Way Jose has reopened, and will remain open offering its original menu until details regarding a new concept are fleshed out. Although the fare might change slightly under new ownership, Acquavella assures that the spirit of the neighborhood haunt will remain the same as changes are implemented. Stay tuned for updates. 38 E. Cross St., 410-752-2837

COMING SOON:

At Light’s End: Former Tark’s Grill chef Jeff Keeney recently announced his plans to open this new restaurant on the bottom floor of the 2 East Wells apartment complex in Riverside. The culinary-driven concept, which will feature custom whiskey lockers and an open kitchen, will incorporate fare such as coffee-rubbed veal short ribs, rainbow carrots, Swiss chard, and in-house pickled vegetables. An opening date is slated for August 2015. 2 E. Wells St.

Eggspectation: This International breakfast and lunch chain, which operates locations everywhere from Canada to Qatar, is opening its newest eatery in the Owings Mills Metro Center later this month. The restaurant, which will join the likes of Fractured Prune and Times Square Kitchen in the mixed-use development, will feature egg sandwiches, specialty omelets, sweet and savory crepes, and a juice bar. The new cafe will mark the company’s third in Maryland, as it also boasts locations in Ellicott City and Silver Spring. 10209 Grand Central Ave, Stes. 122-126, Owings Mills

Surf House MD: This new Island cantina, which has a grand opening scheduled for March 18, is debuting in Frederick just in time for the return of outdoor dining. The new hangout will emphasize beach-inspired coastal cuisine, with offerings ranging from coconut mussels and Hawaiian shrimp to $5 fish tacos and pork burgers topped with grilled pineapple.As the temperatures continue to rise, diners can look forward to sipping cocktails while lounging on the spacious outdoor deck. 8925 Fingerboard Rd., Urbana, 240-341-7155

&pizza: The owners of this D.C.-based pizza chain are making their mark on Charm City with a new shop slated to open this summer in Federal Hill. Known for its trademark ampersand and unique interior designs that reflect each store’s location, &pizza serves up signature creations—like the Farmer’s Daughter pizza topped with spicy tomato, spinach, fresh mozzarella, Italian sausage, and red pepper chili oil—as well as DIY options. The shop also offers salads, craft sodas, and artisanal teas. 1201 S. Charles St.

West Madison Craft Beer & Wine Bar: Mt. Vernon locals will be happy to hear that Lisa Markiewicz, the original owner of Waterstone Bar & Grill, has regained control of the space after taking some time off to pursue a master’s degree in global business. But instead of keeping her original concept, Markiewicz is rebranding the restaurant as West Madison Craft Beer & Wine Bar, which will debut with a soft opening on March 17. Adam Moss, previously of 13.5% Wine Bar, has been brought on as executive chef at the new spot, and will serve a menu of small plates like tuna tacos, duck sliders, and lemongrass chicken dumplings. The official opening date is slated for April 1. 311 W. Madison, 410-949-6609

CH-CH-CHANGES:

Johnny’s: Chef David Garcia Reyes joined the Foreman Wolf Restaurant Group as a line cook in 2006, and has since climbed the ranks, working as chef de cuisine at Charleston for the past six years. Recently, Reyes was appointed executive chef and co-owner of Johnny’s, Foreman Wolf’s West Coast-inspired tavern in Roland Park. The menu will see slight changes (like the omission of sushi) this spring, as Reyes finds his footing in his new position. 4800 Roland Ave., 410-773-0777

Mason’s Restaurant: Husband-and-wife owners Robert and Caroline Pascal will soon debut this historic Easton restaurant as Pascal’s Chophouse, a reimagined concept that will incorporate a fresh design and revamped menu. The restaurant, which is currently closed for renovations, will re-open on March 18, revealing refinished floors, updated wall treatments, new furniture, and a state-of-the-art steak oven. Executive chef David Hayes has developed a brand new menu, which includes surf and turf ravioli, pan-seared scallops, and whole-roasted rainbow trout. 22 S. Harrison St., Easton, 410-822-3204

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