"Splendid" - The New York Times
Restaurateurs Tony Foreman and Chef Cindy Wolf opened award-winning and highly acclaimed Charleston in 1997 in Baltimore's burgeoning waterfront neighborhood, Harbor East.
Charleston's cuisine is designed and executed by Chef Cindy Wolf, a 2006 and 2008 James Beard Finalist nominee for best chef, Mid-Atlantic. Chef Wolf's cuisine is rooted in French fundamentals and the Low Country cooking of South Carolina, engaging both regional and international influences.
The restaurant offers an extensive prix fixe tasting menu from which guests choose between three and up to six courses. Chef Wolf's constantly changing menu focuses on natural preparation of the very best products, purity of flavor and visual presentations that are elegant and uncluttered.
Service is experienced, informed, and intuitive. The entire service team is focused on the complete guest experience and the cultivation of a long- term, client relationship.
The extensive, award winning wine list is selected by Tony Foreman and was designed to complement Chef Wolf's cuisine. The 800+ label wine list showcases some of the very finest wines, with excellent wine values from all over the world in a continually evolving list. Foreman's careful selections boast a depth and range that can serve as the starting point for a guest's menu selections or as an accompaniment to the dining experience.
A note from Wine Director
— Tony Foreman
With more than 800 selections, Charleston's wine list is as vital as the menu.
Selecting wines for our list is a never-ending process. Typically, the list changes once or twice every week. From rare "trophy" wines like Guigal Single-Vineyard Cote Rotie and mature, classified growth Bordeaux to the finest recent releases such as superb 2002 Oregon Pinot Noir, I choose wines for many reasons: hedonistic pleasure; intellectual interest; price/value relationship; seasonal menu changes, among other considerations. Each wine chosen is considered to be the best of its type within its cost parameters. I am always pleased, as are the members of my staff, to assist you with your wine choices.
Our new wine lists have been reformatted to include tasting notes pointing out lesser known labels, offering general vintage information and suggesting ideal pairings with Chef's seasonal dishes.
Our Wine Service
As our guest, you should expect certain standards of service:
We only serve wine in Riedel crystal as often as varietally appropriate.
We make every effort to serve wines at the proper temperature for maximum intensity of flavor.
(Please note that due to constant revisions, the list on this site is representational of our collection but not completely current. Please contact us directly if you have any specific needs or to verify availability.)
"Stunning" — Baltimore Magazine
Charleston Benefit Dinner
Monday, July 13, 2015
In support of the Maryland Food Bank's School Pantry Program . Inclusive of cocktail hour...
Reservations can be made online or by calling the restaurant at 410/332-7373.
For information on private dining contact:
Charleston, Cindy Wolf's...
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Charleston's private dining features the culinary talents of award winning chef, Cindy Wolf.
The restaurant is available for intimate dining to groups of up to 100 every day of the week with varying hours.
Charleston offers two exclusive dining rooms, both equipped with built in projection screens, in addition to the entire restaurant.
The Wine Library, featuring the restaurant's wine collection, can seat up to 36 guests and is ideal for celebrations, business dinners and formal presentations.
The Palm Room can seat up to 20 guests and is beautifully appointed with Italian silk walls.
For availability and menu selections, please contact email@example.com or 410.982.0145
A PDF of our private dining room options is available for download here.
Hours of Operation:
Monday - Saturday: 5:30 - 10:00 PM
Monday - Saturday: 5:00 PM - Midnight
(410) 982-0831 office direct
A jacket and tie are most comfortable but not required.
Complimentary valet parking available to every guest.