Private Dining spaces available for intimate celebrations, highlighted by the exquisite cuisine of award winning chef, Cindy Wolf. The cuisine is complemented by an 800+ label global wine cellar. Beautifully appointed rooms, some with water views.View Private Dining Details
Wednesday, July 22, 2015
Intense lobster stock reduction finished with cream, butter poached lobster, curry oil. Wine pairing: amontillado muy viejo, byass"del duque"
Spanish chorizo, fresh fava beans. Wine pairing: chardonnay, matanzas creek (sonoma coast) 2013
Fresh lime, cucumber, chive, crispy potato. Wine pairing: sylvaner, domaine weinbach "réservé (alsace) 2013
Lemon-cayenne mayonnaise, upland cress. Wine pairing: champagne, deutz "classic" brut nv
Vermont goat's cheese mousse, spanish olive oil, balsamic reduction. Wine pairing: pinot noirrosé, dehlinger (russian river valley) 2014
Frisée, arugula, lardons, fennel croutons, red wine vinaigrette. Wine pairing: gewürztraminer, j. Hofstätter (alto adige) 2013
Romaine, aged reggiano, spiced pecans, blackberry vinaigrette. Wine pairing: riesling, sipp mack "vieilles vignes" (alsace) 2011
Baby carrots, brussels sprouts, cipollini onions, upland cress. Wine pairing: soave classico, pra "monte grande" (veneto) 2013
Tasso ham, andouille sausage, fresh chives. Wine pairing: chardonnay, brittan vineyards (willamette valley) 2013
Red beet risotto, fresh summer truffle butter. Wine pairing: pinot noir rosé , dehlinger (russian river valley) 2014
Caramelized cauliflower, walnuts, tiny capers, lemon brown butter. Wine pairing: bouzeron, domaine a. & P. Villaine (burgundy) 2012
Argentine chimichurri, local cherry tomatoes. Wine pairing: albariño, granbazán "etiqueta ámbar"(rías baixas) 2013
Oyster & button mushroom fricasée, lemon beurre blanc. Wine pairing: vino bianco, ermanno costa "balin" (piedmont) 2013
Fried green tomato, summer truffle butter, french green lentil cream. Wine pairing: crozes-hermitage, dom. Des remiziéres (n. Rhône valley) 2012
Plum & strawberry puff pastry tart, bual madeira sauce. Wine pairing: château guiraud (sauternes) 2005
Grilled local peaches, cornmeal cake, orange beurre blanc. Wine pairing: châteauneuf-du-pape, dom. La consonniere (s. Rhône valley) 2010
Carrot purée, crispy grit cake, pomegranate reduction. Wine pairing: toro, numanthia "termes" (spain)2012
Creamy polenta, roasted local cherry tomatoes & zucchini; crispy shallots, parsley oil. Wine pairing: rosso di montalcino, san giorgio "ciampoleto" (italy) 2010
caramel, bourbon vanilla bean, cocoa mocha
goat's cheese cream, black pepper meringue, blackberry & port sauce
local cantaloupe sorbet, elderflower gel, compressed melon
mint mousse, crunchy craquants, dark chocolate espresso sauce
local yellow peaches, whipped bual madeira cream, brown sugar pecans
Bombay Sapphire Gin with a rumor of Noilly Pratt Dry Vermouth, chilled to perfection, and blessed with housemade blue cheese stuffed olives.
Bombay Sapphire Gin chilled and shaken with pomegranate, fresh lime and egg white.
Grey Goose L'Orange Vodka with a mélange of Cointreau, Grand Marnier, fresh orange, peach and lime juices - and a playful splash of sparkling wine.
Stolichnaya Razberri Vodka teased by Chambord liqueur, embellished with fresh berries.
Grey Goose Vodka infused with peach nectar.
Booker's Straight Bourbon&an aspect of Vintage Port.
Knob Creek 9 Year Old Bourbon & passion fruit juice spiked with a hint of vanilla bean sugar.
Ketel One, Uncle Val's BotanicalGin & Lillet muddled with fresh orange, mint & lime, finished with a splash of sparkling wine.
classic, firm, mediumbodied, chardonnay-driven style. Long & nutty with clean minerals.
Classic wine with an assertive mouth feel; perfect for first course & beyond.
Every moment of our visit to Charleston was perfect. From the initial greeting to the service to the food and wine to our interaction with Chef Wolf, there were no discordant notes.
Staff was very attentive, making sure everything was perfect. They even took care of calling the valet as we were leaving.
Charleston has always been my go to for special occasions as it is a high dining venue that is very expensive - and in the past worth the price. However, considering my meal last night, not so much.
A few dishes were excellent, but the rest were mediocre. Many of the dishes were under seasoned or lacking flavor complexities expected from this type of restaurant. Concepts were great - execution was a fail. It seemed to me that the kitchen was going through the motions without the passion.
Some catastrophic errors included very tough lobster in the Rich Lobster Soup with Curry, fishy and off-putting Black Sea Bass and the Grilled Elk Tenderloin (correctly served rare but too chewy with a sauce not bold enough to make up for the meat). I ordered an off menu seared diver scallops - which was excellent except for the topping of fired leek strands that got stuck in my throat because the were not chewable so the strands just went down whole. Keep a glass of water close by if you order this dish.
We ordered wine and decided on a Chateauneuf du Pape because that was recommended by the chef and waiter. In the wine list the Chef recommended a 2006. They had two on the menu. One was $450 and the other $1,095 per bottle. There should be a variety of recommendations at all price points. The sommelier was pleasant and we settled on a bottle for around $125.
What was clearly bothersome was that we ordered bottled still water, and when finished it was quickly replaced with another bottle - without asking if we wished to purchase another one. It was just charged on the check. I didn't make an issue because when your spending that much money - what's another $6 - and we stayed until we finished the bottle.
Where the food seems to have declined since my last visit to Charleston - the service remains excellent. Andrew, our waiter was very knowledgeable about the menu and food and wine pairings. The service staff was also pleasant, efficient and professional.
It's hard to say anything new about Charleston that hasn't already been said. The service and food were impeccable. It's great to see Cindy Wolf in her natural environment doing what she does so well. A beautiful space, wait staff with well curated manners and gorgeous presentation.
Fabulous outstanding service
Hands down the best restaurant in Baltimore and the entirety of the state. There is not another restaurant I can recommend unless you are willing to travel to New York City. But even then I would recommend you go to Charleston. Phenomenal food and word class service. Ask for Andrew when you are seated; his knowledge of the food, drinks, ingredients, everything is top notch. We are always extremely happy whenever we can visit Charleston and we are looking forward to the next time we get to go.
Incredible, food, service and ambiance for our Valentine Dinner!
The Charleston is the perfection of fine dining. Incredible food, incredible atmosphere, and incredible service. It is an expensive evening, but they make the experience worth it.
Did not feel rushed all evening. Food was terrific. Service friendly and engaging. Reception impressive.
The food was amazing. I highly recommend the scallops and the lobster soup. I get the lobster soup every time we are there. My husband looks forward to the shrimp and grits. We spend every wedding anniversary there and plan to keep doing so.
I read a lot about Charleston and heard all very good reviews. Add mine to the list. My wife and I enjoyed every aspect of our dining experience here. Loved the food quality and variety to select. Felt special with the attention both in service and communication that we received from the head captain and entire staff. Loved the frequent changing of the silverware. Look forward to returning there. Maintain what you are doing here. Thank you.
I think it is absolutely one of the best restaurants in the US. Its the combination of the fresh ingredients, the excellent preparation and superb service that deliveries a special evening on every visit. Chef Wolf is always in the kitchen preparing something new and interesting. This time it was her sweetbreads and elk. Everything is always top notch. A fantastic memorable experience at the Charleston is to be expected. The highlights on this visit was the oysters, Foie Gras and Truffle soup, sweetbread pastry, sea scallops and elk...and the sticky toffee pudding for dessert. So good! The service was exceptional as the staff is always very attentive.
Not just a meal, but a food experience! Waitstaff was awesome. The overall dining experience including the view into the kitchen made it almost as much a viewing experience as an eating experience..
The service is always exquisite at Charleston. The food is superb. The ambiance is wonderful. My wife and I will return frequently.
This place was beautiful. Upscale and grandiose. The portions were larger than expected but so incredibly delicious. I wish it was more laidback, definitely “must-sit up-straight” vibe! Food was elegant and elevated.
We have loved Charleston! Never disappoints us. So delicious! The lamb chops were stunning
Just one word...superb! Chef Cindy Wolf should have a Michelin Star, for sure.
This is our favorite restaurant. It is elegant, quiet enough for conversation, the service is top notch and the food is delicious. I can’t wait to go back again,
We celebrated an early Valentine's Day at Charleston, and it was lovely. The three course choice, with cheese and dessert, was perfect and we left quite satisfied. Definitely leave yourself enough time to have a leisurely dinner (though when we mentioned theater tickets they got us out of there right away). The food was beautifully prepared and perfectly proportioned. I'd highly recommend it for a date night or special occasion.
Another fantastic Meal Chef Wolf, your food never disappoints!