What is the menu like at Charleston?

Answers from Our Experts (1)

Chef Cindy Fox has made a name for herself and Charleston restaurant in Baltimore by producing a consistently superb menu of smaller sized plates that can be part of a three, four, five or six course meal. These plates also include a dessert course and the option to add on selections from the cheese trolley. The first section of the menu includes a daily, changing selection of French-influenced fare championing American and low country flavors, so expect items like rich lobster soup with curry, pan-roasted sea scallops with nectarines and favas, jumbo lump crab gratinée, and seared Hudson Valley foie gras with a thyme crepe and roasted apricots. 
The menu's second section showcases the “The Classics” offering Fox’s tried-and-true favorites like cornmeal fried oysters with lemon cayenne aioli and a superb pan-roasted wild rockfish with mushrooms and a lemon beurre blanc that most certainly does not skimp on the butter. Finally, the vegetable section of the menu includes seasonal, fresh produce-based dishes (think heirloom tomato gazpacho or poached artichokes with basil come summer). You can mix and match from all three, making Charleston a wonderful option for vegetarians, picky eaters, pescatarians and bon vivants alike since there’s ample variety.
Desserts, meanwhile, might highlight the bounty from local farms, like a blackberry tart with raspberry-peach-rose sorbet, or something a little richer, like guanaja chocolate mousse with roasted apricots. If you’re headed down to B’more, make sure to put Charleston on your list of restaurants to visit, and especially if you’re staying at the Four Seasons Hotel Baltimore, which is just a two minute walk away.

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