I left Charleston to visit Baltimore and dine at a restaurant named Charleston. Got all that?



Restaurateurs Tony Foreman and Chef Cindy Wolf opened award-winning and highly acclaimed Charleston in 1997 in Baltimore’s burgeoning waterfront neighborhood, Harbor East, reads the website.



A 2006, 2008, 2014, 2015, 2016, 2017, 2018 & 2019 James Beard Foundation finalist for Best Chef, Mid-Atlantic, Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.



Charleston is an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star Diamond Award recipient. The restaurant is recognized by Zagat for best food and service and has been rated the #1 restaurant in Baltimore by Baltimore Magazine year over year.



Chef Wolf’s cuisine has influences of Low Country cooking from South Carolina plus beautiful fresh, house-made breads and pastries. The 1100+ wine list selected by Tony Foreman was designed to complement Chef Wolf’s cuisine.



The restaurant is dimly lit, romantic, and attention is paid to every fine detail. it's clear that the service is as important as the food. It was flawless.



The menu is a bit daunting. There are many small plates ranging from bite-size to larger entrée size in descending order. I went with four courses (plus dessert) to create a full meal.



First, it was some fresh bread and warm butter that was divine. It was more like a breadstick, so slightly crisp on the exterior but fluffy inside.



Then, an amuse Bouche of soup and a cheese pastry bite. What a powerful, flavorful snack to start the meal.



I also was able to sample the housemade potato chips with truffle oil and cream. It is always these little snacks and gifts from the chef that I don't expect that are my favorite parts of a high-end dining experience. Super thin, crisp chips lathered in decadence.



Lobster & Mascarpone Agnolotti, Cognac Cream Bourgogne Blanc - this is what dreams are made of. Silky, creamy, luxurious.



Next was: Grilled Octopus, Roasted Cherry Tomatoes, Arugula Salad, Pickled Red Onion, Whole Grain Mustard Vinaigrette. I do feel guilty sometimes eating octopus because I know they are brilliant creatures, but why do they have to taste so good? It's a soft, supple protein with a little bit of give. The sweetness from the onion and tomatoes were a great foil for the tang in the vinaigrette.



Grilled Creekstone Farms Beef Tenderloin, Sweetbread Empanada, Wilted Baby Spinach, Argentine Chimichurri. sweetbreads are another ingredient that can be divisive, but when cooked well, they are so flavorful and satisfying. The tenderloin and chimichurri are a classic combo that adds an herbaceous note.



Pan Seared Hudson Valley Foie Gras, Rhubarb, Local Strawberry & Blackberry Compote, Onion Marmalade, Port Wine Reduction. Fagara is another controversial ingredient, but I am either hit or miss with it. I like if there is something seared or crunchy to go along with it because it's too soft in my opinion. I was obsessed with the pile of onion marmalade that was so sweet it could be paired with a dessert.

A dessert course comes included with every dinner, so I appreciate that dessert is expected. Strawberry Ice Cream & Pineapple Ice Cream, Candied Almonds, Salted Caramel Sauce. I will never turn down ice cream and caramel. Just softly sweet plus crunch equals a great way to end a delicious meal.



Grade: A