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Charleston’s cuisine is designed and executed by Chef Cindy Wolf, an 9-time James Beard Finalist for best chef, Mid-Atlantic. Chef Wolf’s cuisine is rooted in French fundamentals and the Low Country cooking of South Carolina, engaging both regional and international influences.
Celebrated pick for New American plates & a well-curated wine list in white-tablecloth environs.
Address and Contact Information
Address: 1000 Lancaster St, Baltimore, MD 21202
Phone: (410) 332-7373
Website: https://charlestonrestaurant.com/
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Order and Reservations
Reservations: charlestonrestaurant.comtripleseat.comresy.com
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Charleston Restaurant – Fine Dining in Baltimore
Charleston is an award-winning fine dining restaurant in Baltimore’s Harbor East, led by Chef Cindy Wolf. Experience world-class cuisine and our 2025 James …
Charleston | Baltimore MD – Facebook
Enjoy a six course prix fixe menu, thoughtfully curated to showcase black truffle at its finest! Call to reserve at 410.332.7373 | $950 per person, all …
Book Your Charleston Restaurant Reservation Now on Resy
Charleston Restaurant. Gonet-Medeville Champagne Dinner. Thu, Mar 26, 2026 6:00 PM. Harbor East. Charleston Restaurant. 1000 Lancaster St. Baltimore, MD 21202.
Reviews
Marilou Yap
Exceptional dining experience. The food has incredible balance, with flavors and textures that play perfectly with each other throughout each course. We celebrated our anniversary and were congratulated multiple times by the staff, which made the night feel personal and unforgettable.
The complimentary amuse bouche and dessert were a lovely surprise. Service is polished yet warm. Complimentary valet was extremely convenient, and they somehow recognized us without a coat check ticket. Our car was waiting at the door the moment we stepped outside. Definitely one of Baltimore’s finest restaurants.
… moreThe complimentary amuse bouche and dessert were a lovely surprise. Service is polished yet warm. Complimentary valet was extremely convenient, and they somehow recognized us without a coat check ticket. Our car was waiting at the door the moment we stepped outside. Definitely one of Baltimore’s finest restaurants.
Jacqueline Heler
Had an 8:30pm reservation and didn’t get seated until 8:50pm…which normally isn’t a huge deal, but we got there at 8:20pm and couldn’t get a drink from the bar for the 30 minutes we waited, and it was literally 8 degrees outside. We needed a drink. Once seated, service was slow but good once our waiter came around. They made a few too many “friendly attempts” at pushing a bottle sale on us, but also, wine list was excellent.
I got the 3-courser and chose the foie gras, the pasta with truffles, and the filet. The foie gras portion was too big for me and the wine pairing was a smidge too sweet, but the foie gras itself with the pear compote was delicious. The pasta was good; they were generous with the black truffles. Pairing with a mineral Chardonnay was excellent. The filet was just good.
The other 3-courser was fried oysters (B-), duck cassoulet (B), and fried fish (B+)…his rating not mine. He is also a sommelier, was impressed by the wine list, and gave the pairings with our food a B grade overall.
The host was friendly and knowledgeable. We appreciated the check in at the end of our meal and the brief but intelligent conversation on the choice of pairings. Very professional.
In conclusion, it was a very good meal. Not an experience we will be rushing back for, but not one we’ll never return to either!
… moreI got the 3-courser and chose the foie gras, the pasta with truffles, and the filet. The foie gras portion was too big for me and the wine pairing was a smidge too sweet, but the foie gras itself with the pear compote was delicious. The pasta was good; they were generous with the black truffles. Pairing with a mineral Chardonnay was excellent. The filet was just good.
The other 3-courser was fried oysters (B-), duck cassoulet (B), and fried fish (B+)…his rating not mine. He is also a sommelier, was impressed by the wine list, and gave the pairings with our food a B grade overall.
The host was friendly and knowledgeable. We appreciated the check in at the end of our meal and the brief but intelligent conversation on the choice of pairings. Very professional.
In conclusion, it was a very good meal. Not an experience we will be rushing back for, but not one we’ll never return to either!
Jenny Nagel
We had an amazing experience with our dinner tonight. There were 5 of us and 2 had dined there before. Our waiter was Bryan. He was so knowledge and good about explaining the dishes. We ordered some of our favorite types of food and some new items. The selection made it hard to choose. Everyone was so friendly and the valet parking was wonderful. The sommelier was helpful, definitely ask questions, and make sure you get a wine you like. One person did the wine pairing with dinner and it was perfect! Save room for dessert. The espresso martinis are fabulous and so is the coffee. If you are in Baltimore, this is a fabulous dining experience!
… moreRose Experience
We visited Baltimore to celebrate our birthdays, and were excited to try the tasting menu at Charleston after reading positive things and discussing the show The Bear and the movie The Menu. I rarely write negative reviews, as I know the impact on restaurants and I have friends in the industry, but I believe honest feedback helps both future guests and the restaurant itself.
Unfortunately, our experience at Charleston was deeply disappointing. The menu lacked cohesion and refinement, feeling more like a collection of inconsistent, ill-prepared dishes than a thoughtfully crafted culinary journey. As a millennial foodie accustomed to tasting menus that highlight creativity and storytelling, I found the offerings uninspired and dated.
The amuse-bouche immediately set the tone—evoking the taste of canned soup rather than scratch-made stock. The much-praised crab corn salad was weighed down by what tasted like jarred or day old mayonnaise, leaving it flat and flavorless. The “build-your-own” style tasting menu only added to the sense of confusion—when I visit a fine dining restaurant, I expect the chef’s expertise to guide me through pairings and progression, not a “choose your own adventure” format.
Course after course continued to underwhelm. The fettuccine, advertised as house-made, lacked the delicate texture of fresh pasta, while its cheese sauce tasted tired and heavy. The lobster bisque, a dish so often recommended by others, was disappointing as well—the lobster overcooked, the broth lacking freshness or depth. The fish courses, both red snapper and pompano, arrived overdone and bland. The beef tenderloin was okay, but not great. Even dessert, a vegan cheesecake touted as a highlight, was dense, bitter, and not even sweet. The macarons were pretty good – and I have had bad ones and excellent ones – these were a solid 7/10. Lastly, the presentation also fell short—nearly every plate decorated with the same sprig of watercress, a shortcut rather than a creative touch.
To their credit, the staff was gracious and attentive throughout, and the wine program—supported by knowledgeable sommeliers—was the strongest part of the experience. The corn tasted fresh, but that alone hardly justifies the steep price point. Oh and the heirloom tomato was excellent. It was a part of one dish but it made me regret not ordering the heirloom tomato salad (one of my favorite salads).
Charleston would benefit from focusing less on volume and more on precision, elevating a smaller number of dishes to true excellence. Also updating and modernizing – it’s 2025. Until that happens, I cannot recommend this as a fine dining destination. For guests seeking refined, modern, and inventive cuisine, there are far better options.
… moreUnfortunately, our experience at Charleston was deeply disappointing. The menu lacked cohesion and refinement, feeling more like a collection of inconsistent, ill-prepared dishes than a thoughtfully crafted culinary journey. As a millennial foodie accustomed to tasting menus that highlight creativity and storytelling, I found the offerings uninspired and dated.
The amuse-bouche immediately set the tone—evoking the taste of canned soup rather than scratch-made stock. The much-praised crab corn salad was weighed down by what tasted like jarred or day old mayonnaise, leaving it flat and flavorless. The “build-your-own” style tasting menu only added to the sense of confusion—when I visit a fine dining restaurant, I expect the chef’s expertise to guide me through pairings and progression, not a “choose your own adventure” format.
Course after course continued to underwhelm. The fettuccine, advertised as house-made, lacked the delicate texture of fresh pasta, while its cheese sauce tasted tired and heavy. The lobster bisque, a dish so often recommended by others, was disappointing as well—the lobster overcooked, the broth lacking freshness or depth. The fish courses, both red snapper and pompano, arrived overdone and bland. The beef tenderloin was okay, but not great. Even dessert, a vegan cheesecake touted as a highlight, was dense, bitter, and not even sweet. The macarons were pretty good – and I have had bad ones and excellent ones – these were a solid 7/10. Lastly, the presentation also fell short—nearly every plate decorated with the same sprig of watercress, a shortcut rather than a creative touch.
To their credit, the staff was gracious and attentive throughout, and the wine program—supported by knowledgeable sommeliers—was the strongest part of the experience. The corn tasted fresh, but that alone hardly justifies the steep price point. Oh and the heirloom tomato was excellent. It was a part of one dish but it made me regret not ordering the heirloom tomato salad (one of my favorite salads).
Charleston would benefit from focusing less on volume and more on precision, elevating a smaller number of dishes to true excellence. Also updating and modernizing – it’s 2025. Until that happens, I cannot recommend this as a fine dining destination. For guests seeking refined, modern, and inventive cuisine, there are far better options.
David Mayberg
I thoroughly enjoyed dining at this landmark restaurant, an experience that felt both special and memorable from the moment I arrived.
While the restaurant and staff are undeniably refined and polished, the menu structure felt somewhat chaotic. Guests first choose the number of courses (3, 4, 5, or 6), then mix and match from several different categories leading to a flurry of dish explanations from the servers and a wide variety of course combinations across the table. It’s a playful and interactive approach, but I found myself missing the assurance that comes from a chef-curated tasting menu, where each dish represents the kitchen’s most refined work.
The true standout, however, is the exceptional wine list and the staff’s enthusiasm in sharing their deep knowledge an experience that elevates the meal beyond the plate.
… moreWhile the restaurant and staff are undeniably refined and polished, the menu structure felt somewhat chaotic. Guests first choose the number of courses (3, 4, 5, or 6), then mix and match from several different categories leading to a flurry of dish explanations from the servers and a wide variety of course combinations across the table. It’s a playful and interactive approach, but I found myself missing the assurance that comes from a chef-curated tasting menu, where each dish represents the kitchen’s most refined work.
The true standout, however, is the exceptional wine list and the staff’s enthusiasm in sharing their deep knowledge an experience that elevates the meal beyond the plate.
Perry Cocke
Superb food, Superb service, Superb experience. 9pm reservation for our first visit on our anniversary 2/12. Four courses ($129 each), no wine, had to skip cheese table to leave room for complimentary deserts. We shares everything. Lobster soup, and fried oysters; roasted squab risotto, and white truffle fettuccine; shrimp and grits, and halibut; venison, and lamb chop. Followed by cheesecake and napoleon. Every dish was wonderful. If I had to rank them, all I could say is the two third course dishes (halibut, and shrimp and grits) were not quite as wonderful for us as the others; the chocolate cheesecake (vegan and gluten free) was a little too dense. The service was smooth and timely; my water glass was never empty. We arrived early and were made comfortable in the lounge while we waited, and someone went out to my car to fetch my phone. We always felt welcome and comfortable. We are neither foodies nor fine diners but we know what we like, and we liked this a lot.
… moreKevin Dykeman
The Charleston is fixated on being “classic” that they fail to excite. The biscuit which started the meal was probably the worst biscuit I’ve ever had, hard to eat it was so dry. Other than that, The food is all fine but it you have had it a hundred times before and to be honest, probably better prepared.
They gave me the butt end of the duck so it was chewy and the fat was not properly rendered. It was served with port wine and figs like every duck dish from 1986.
The service was fine and the restaurant was nice with classic fine dining vibes.
The worst part of my meal was that there was some sort of twig or stick in my pasta. I brought this up to the girl that took my plate but she just giggled and said “maybe they thought it would be a nice garnish.” Seriously?
… moreThey gave me the butt end of the duck so it was chewy and the fat was not properly rendered. It was served with port wine and figs like every duck dish from 1986.
The service was fine and the restaurant was nice with classic fine dining vibes.
The worst part of my meal was that there was some sort of twig or stick in my pasta. I brought this up to the girl that took my plate but she just giggled and said “maybe they thought it would be a nice garnish.” Seriously?
Eric Luper
Everything about our experience at Charleston was top-notch. The food was stellar and the service was exceptional. Our server was so knowledgeable about every little detail. Little complimentary surprises along the way made the night a real treat. We got the prix fixe menu with the wine pairings. Four dishes was a lot of food for us. We will definitely be back!
… moreMATTHEW CROW
Wonderful experience. Started with a tour of the restaurant. We sat at the bar. GREAT EXPERIENCE. Probably best service possible and also way more social-able at the bar! These people know their food and wine and service. We will be back. Oh, and try the Lobster Ravioli.
… moreVic Snow
Brought my wife here on 2/13 for a nice Valentines Day dinner, and to say that we were impressed was an understatement. Neither of us had experienced a fine dining restaurant like this (especially after a specifically poor experience at The Prime Rib). Everyone was so kind and attentive, the food was excellent, and overall it was so worth the money. I also appreciated seeing several visibly queer staff members working there, and the free valet (and pulling your car right up to the entrance) was so nice. I’m truly surprised that Charleston doesn’t have a Michelin star yet. The dessert was one of the best things I’ve ever eaten. We’ll definitely be back for future celebrations.
… more