Charleston
Maryland
Chef Cindy Wolf brings French culinary foundations and the traditions of South Carolina's Lowcountry together at Charleston in Baltimore's Harbor East. Mid-Atlantic ingredients give the cooking a regional grounding, while the meal's structure allows diners to choose three to six courses. Dessert follows separately, leaving room to explore the savoury menu at your own pace. Wine is a substantial part of the experience: the cellar holds more than 1,100 labels, with wine director Lindsay Willey overseeing selections and pairings by the course. Alongside the main dining room, the lounge offers seats at the bar and four tables beside bay windows.