Forbes Best US Restaurant – Charleston – Baltimore, MD

Forbes Best US Restaurant – Charleston – Baltimore, MD

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Forbes Best US Restaurant –  Charleston – Baltimore, MD

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1000 Lancaster St
Fl 6
Baltimore, MD 21202
Neighborhood: Inner Harbor

(410) 332-7373

Hours:
Mon-Sat 5:30 pm – 12 am
Good for Kids:

 NoAccepts Credit Cards:

YesParking:

ValetAttire:

DressyGood for Groups:

Yes

Price Range:

 $$$$ Takes Reservations:

YesDelivery:

NoTake-out:

NoWaiter Service:

YesOutdoor Seating:

NoWi-Fi:

No

Good For:

 DinnerAlcohol:

Full BarNoise Level:

QuietAmbience:

Classy, UpscaleHas TV:

NoCaters:

NoWheelchair Accessible:

Yes

Menu for Charleston Restaurant

Main

3 courses $76, 4 courses $88, 5 courses $100, 6 courses $111

RICH LOBSTER SOUP WITH CURRY

Intense lobster stock reduction finished with cream, poached lobster, arugula oil & curry oil

ARTICHOKE SOUP WITH FRESH BLACK WINTER TRUFFLE

Aged reggiano

BUTTERNUT SQUASH, ANDOUILLE SAUSAGE & WHITE BEAN SOUP

Arbequina extra virgin olive oil, toasted walnuts

CORNMEAL-FRIED OYSTERS

Lemon cayenne mayonnaise

PAN-ROASTED SEA SCALLOPS

Romanesco cauliflower, toasted walnuts, tiny caper, lemon brown butter

SHRIMP & STONE-GROUND CREAMY GRITS

Tasso ham, andouille sausage, fresh chives

BABY ARUGULA SALAD

Aged reggiano, lemon vinaigrette

BABY SPINACH & BARTLETT PEAR SALAD

Spicy pecans, frisée, raspberry vinaigrette

ROASTED RED BEET SALAD

Goat cheese, fresh pomegranate, aged balsamico

FINGERLING POTATO SALAD

Fresh black winter truffle, parsley oil, micro celery

BURGUNDY SNAIL PUFF PASTRY TART

Butter poached garlic & shallot, crispy bacon

PAN-ROASTED WILD ROCKFISH

Oyster & button mushroom fricassée, lemon beurre blanc

PAN-ROASTED TURBOT

Carrot purée, pan-seared foie gras

GRILLED VEAL SWEETBREADS

Potato purée, toasted pecans, chanterelle mushrooms

GRILLED LAMB TENDERLOIN

Housemade pork sausage & saffron risotto, fava beans

PAN-SEARED PISTACHIO ENCRUSTED HUDSON VALLEY FOIE GRAS

Local bartlett pear “doughnuts”, cranberry gastrique

GRILLED NEW YORK STATE SQUAB

Potato “risotto”, grilled zucchini, vermouth reduction

BRAISED BEEF SHORTRIBS

Roasted carrots & parsnips, tournéed yukon gold potato, red wine sauce

GRILLED GUNPOWDER FARM BUFFALO TENDERLOIN

Creamy polenta, crispy shallots, oyster mushrooms

The Season Menu

$88 for menu

BUTTERNUT SQUASH

Andouille sausage & white bean soup

FINGERLING POTATO SALAD

BRAISED BEEF SHORTRIBS

GINGERBREAD MACARON

Sweets

 

GINGERBREAD MACARON

Buckwheat honey crème légère, pear sorbet, cranberry compote

PECAN FINANCIER

Fairytale pumpkin ice cream, cinnamon-spiced oranges

MILK CHOCOLATE ESPRESSO MOUSSE

Cardamom-espresso milk sherbet, espresso bean brittle, warm chocolate sauce

APPLE TOFFEE PUDDING CAKE

Roasted cinnamon ice cream, toffee sauce

CALVADOS CREME BRULEE

Almond sablé, cider-poached apples

 

 

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A word from Charleston

Tony Foreman & Cindy Wolf’s Charleston is located on the waterfront in the burgeoning Harbor East neighborhood. Chef Cindy Wolf is a two-time nominee for Best-Chef, Mid-Atlantic by The James Beard Foundation (2006 & 2008). Her award-winning, contemporary cuisine is rooted in the regional cuisine of France and traditions of the “Low Country” area of South Carolina. Chef Wolf’s commitment to fresh, local, seasonal products is reflected in the prix fixe tasting menu, which changes daily. The menu is complemented by an award winning wine list of more than 700 fine wines, which are displayed in the wine library and are chosen by co-owner and wine director, Tony Foreman. An elegant yet comfortable ambiance & luxurious service complete the extraordinary dining experience.