About three weeks into the quiet reopening of Annie's Parlour, the Dinkytown burgers-and-malts institution, Tony Rimarcik was entrenched in the intricacies of ice cream scooping. "We have a lot of people that have cooked in many kitchens for quite a few years, hamburgers and French fries and salads," said Rimarcik, who co-owns the Minneapolis diner with his brother, Tom. "But somehow, malts ...