The Charmery will open a second ice cream shop in the new Union Collective.

The Charmery in Hampden, my fave ice cream spot, is moving all production of its handcrafted ice cream and opening a second retail collection in Union Collective in Medfield. It will be called The Ice Cream Factory.

It’s going to be a blend of ice cream production, events, catering and a retail location. Owners David and Laura Alima are locals; David grew up in Pikesville and went to Beth Tfiloh Community High School, while Laura went to Columbia Jewish Congregation. And they met at Camp Moshava!

The Charmery will join Union Craft Brewing and Earth Treks Climbing and Fitness at Union Collective.

What a Week

There’s still time! Baltimore Restaurant Week continues through Aug. 6, although a bunch of places will extend the dates. “Baltimore County Restaurant Weektakes place from Aug. 4 to 19.

Ahoy, Matey!

The Mutiny Pirate Bar and Island Grille in Glen Burnie, home of Caribbean food and island cocktails, has relocated to 33 Magothy Beach Road in Pasadena. They’re taking over the space previously occupied by The BBQ Joint.

Owners Steve and Rob Wecker are opening another Mutiny at 7190 Troy Hill Drive in Elkridge in October. Ye Brothers Wecker also own The Iron Bridge Wine Co. in Columbia and are opening Cured, a 125-seat restaurant, and 18th & 21st, a speakeasy lounge, in Columbia later this year.

Here’s The Beef

Horseshoe Casino Baltimore and multi-Michelin star chef/TV personality Gordon Ramsay are joining forces to open the first Gordon Ramsay Steak on the East Coast. Ramsay — star of Fox’s “Hell’s Kitchen,” “The F Word with Gordon Ramsay” and “MasterChef” — is bringing his dining concept to the casino in downtown B-more!

It’s slated to open by the end of the year in the space currently occupied by Jack Binion’s Steak on the casino’s first level. Look for prime beef dry-aged for a minimum of 28 days and cuts such as the 32-ounce Royal Long-bone Chop for two, as well as American Kobe. Ramsay’s Beef Wellington and Sticky Toffee Pudding dishes, which have been popular items at Gordon Ramsay Steak in Las Vegas, will be signature items on the Baltimore menu.

And they’ll offer hundreds of labels in their extensive wine collection and feature barrel-aged cocktail classics with a twist.

What’s Going On?

Avenue Kitchen

The Golden Beet Salad from Avenue Kitchen & Bar. (Handout photo)

The new Avenue Kitchen & Bar will open in the spot where Le Garage used to be, at 911 W. 36th St. in Hampden. Bill Irvin from La Folie Steak Frites & Wine Bar in Canton is partnering with Patrick Dahlgren from The Rowhouse Grille in Federal Hill. The menu is traditional American fare with everything from salmon to steak to Thursday night lobster night. And they have a cool, roll-up garage door for carryout food and drinks.

The Mexican restaurant chain La Tolteca is taking over the space previously occupied by Fuddruckers at 11515 Reisterstown Road in Owings Mills. They’re opening this month soooo if you like burritos, fajitas and Mexican street food, you just might enjoy this place.  


Clavel, a family-owned taqueria and mezcaleria in Remington, is expanding. They’re going to transform a garage that’s attached to the building into a Sinaloan-inspired cevicheria with additional seating and a dance floor.

Plantbar, the fab juice bar and raw foods café at Belvedere Square Market, is opening a second location in Harbor Point’s Central Plaza. It’s scheduled to open this fall. The brainchild of Daniela Troia, who also owns Zia’s Café in Towson, Plantbar will feature raw, vegan and paleo ingredients in making fresh juices, smoothies and food items including salads and noodle dishes.

A new 1920s speakeasy-inspired cocktail bar, The Elk Room, is slated to open this month at 1010 Fleet St. in the spot formerly occupied by Ten Ten American Bistro.

Top photo: The Charmery owners David and Laura Alima (Photo by by Clinton Brandhagen)

Randi Rom is the president of RJ Rom & Associates, a marketing, branding, events and public relations firm specializing in the hospitality and entertainment industries. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at

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