Tony Foreman and Cindy Wolf's Charleston has been synonymous with elegant dining since its debut in November of 1997. Tom Sietsema of the Washington Post hailed the restaurant as “a beacon of grace in Baltimore” when he inducted Charleston into the paper’s Restaurant Hall of Fame. Chef Cindy Wolf is an eight-time finalist for Best Chef, Mid-Atlantic by the James Beard Foundation. Her dynamic, soulful menu incorporates regional ingredients, Southern tradition, and classic French techniques resulting in a style that is uniquely her own. She offers a prix fixe tasting menu from which guests choose three, four, five, six (or more!) courses for dinner. Or guests can have drinks and dine at the bar for a more relaxed format. The menu is complemented by an extensive, award-winning wine list that is curated by co-owner and wine director, Tony Foreman. The restaurant is available for intimate dining to groups of up to 100 every day of the week with varying hours. Charleston offers two exclusive dining rooms, both equipped with built in projection screens, in addition to the entire restaurant.