Charleston Restaurant

Dedicated Brilliance, World Class Wine Cellar


Authentic Italian on the Waterfront

Petit Louis Bistro

It’s Fun! It’s French!

Johnny's Roland Park

The Relaxed Roland Park Restaurant

Cindy Lou's Fish House

On the Water at Harbor Point

Bin 604 Wine & Spirits

Top Quality at Every Price Point

Bin 201 Wine & Spirits

Top Quality at Every Price Point

Our Story

Foreman Wolf is a Baltimore-based restaurant group composed of the restaurants and wine stores of hospitality pioneers Tony Foreman and Chef Cindy Wolf. Charleston, Petit Louis Bistro, Cinghiale, Johnny’s, Cindy Lou’s Fish House, The Milton Inn, Bin 604 Wine & Spirits and Bin 201 Wine & Spirits are their award-winning, world-class concepts located across Maryland. Foreman Wolf is recognized nationally for inventive, beautiful cuisine, exceptional service, treasured wine programs, and inviting décor. 

A culture of acceptance, diversity and growth

The Foreman Wolf Family


Charleston features world
class dining in Baltimore’s burgeoning waterfront neighborhood, Harbor East. Our cuisine is designed and executed by Chef Cindy Wolf.


Baltimore’s best Italian restaurant & wine bar in the Inner harbor featuring an award-winning wine list, handmade pasta, seafood,
local ingredients.

Cindy Lou's

Cindy Lou’s Fish House, Baltimore’s Breathtaking Waterfront Restaurant, Celebrating Seafood, Southern Cuisine, Cocktails and Wine.

Petit Louis Bistro

It’s Fun. It’s French. Petit Louis Bistro features classic French bistro cuisine and an extraordinary all-French wine list. Located in Baltimore’s Roland Park neighborhood.


Johnny’s is a Maryland seafood restaurant that centers around regional classics with a few modern twists.

The Milton Inn is an original 1740s structure that has been fully restored by the Foreman Wolf Restaurant Group.

Bin 604 Wine + Spirits

Bringing the best wine to Baltimore since 2001.

Bin 201 Wine + Spirits

Bringing the best wine to Annapolis since 2009.

Creativity, hard work, genuine hospitality

All leaders in our company begin as hourly employees. Perspective is often more important than technical skill. If you don’t know what it is to do the job, you will not be able to lead, direct or teach someone else how to do it properly, nor respect what they must do.

Foreman & Wolf
on Food & Wine

Every Sunday at noon on


Media/Public Relations

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