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, multi-time James Beard Finalist 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.