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Charleston

By |  December 1 2020

 

With five-time James Beard nominee Cindy Wolf at the helm in the kitchen, Charleston has been a standout restaurant in Baltimore since 1997.

Describing the cuisine on offer as “rooted in French fundamentals and the Low Country cooking of South Carolina, engaging both regional and international influences,” the menu at Charleston is backed by a wine list that is designed with the complex dishes in mind.

That’s immediately apparent on the dinner menu, where each dish is described alongside a potential wine match. It features such delectable-sounding combinations as rich lobster soup with curry and Gonzalez Byass Del Duque Amontillado Muy Viejo; grilled pomegranate-marinated Colorado lamb tenderloin with Domaine la Consonnière Châteauneuf-du-Pape 2010; and grilled veal sweetbreads with Thibault Liger-Belair Moulin-à-Vent Vieilles Vignes 2010.

But it’s true throughout a fine list that mixes up mature big-name European classics with emerging regions and American classics, and makes use of Coravin for a range of fine wines by the glass.

 

 

 

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