Charleston Restaurant

Baltimore Weekend

2017

Charleston Restaurant

|≤ <<< Thursday, July 06, 2017 >>> ≥|

The water taxis did not appear to be running, so we took a cab to Charleston Restaurant, arriving at a little after 1800 as the driver got lost and only found the place when I employed the GPS and map function on my phone. We started in the bar. Lew had a Purist Martini (14) of “Bombay Sapphire Gin with a rumor of Noilly Pratt Dry Vermouth, chilled to perfection, and blessed with housemade blue cheese stuffed olives.” I picked A Penthouse in Manhattan (17) of “Basil Hayden’s Straight Bourbon & an aspect of aged port.” We were soon seated in the wine room dining room, a small room of only 6 tables and walls of wine racks. Charleston offer a prix-fixe menu with 24 choices. For the faint-at-heart, any 3 selections (79) may be paired with the recommended wines (+135). Four selections (94+160) would be considered a normal meal. The truly hungry might choose 5 (109+187) and the ravenous and/or adventurous could go for 6 selected courses (124+212). There is probably a price for more, but we didn’t ask, opting for 4 with wine. Chef Cindy Wolf visited and soon after we were presented with a Broccoli soup accompanied by a gruyere puff amuse bouche. This was followed by a small Crab cake amuse bouche. Lew’s first course was Rich Lobster Soup with Curry. An intense lobster stock reduction finished with cream was added, table-side, to butter-poached lobster and curry oil. It was served with a glass of Amontillado Jerez V.O.R.S., Byass “Del Duque” 30 Year. My first course was an excellent Scottish Salmon Tartare with Cucumber, Chives, Lemon, Crème Fraîche, Crispy Potato paired with Sancerre, Jean-Max Roger “Cuvée C.M.” (Loire Valley) 2014. For Lew’s 2nd course, she took the off-menu suggestion of Beet-cured Salmon and the preferred wine. I chose the Grilled Calamari Salad of Arugula, French Coco Beans, Lime Suprême, Crispy Tomato, Mustard Vinaigrette with the glass of Sancerre, Jean-Max Roger “Cuvée C.M.” (Loire Valley) 2014. Lew went off-menu again for a Soft-shelled crab, but I picked a favorite Pan-Seared Hudson Valley Foie Gras over Raspberry & Local Sweet Cherry Compote, & Vanilla Bean Brioche Toast, accompanied by a glass of Château Guiraud (Sauternes) 2009. We could have and should have stopped at that point, but, whereas we had ordered 4 courses, we moved on to Lew’s Grilled Creekstone Farms Prime Beef Tenderloin with Yukon Gold Potato Purée, Madeira & Fresh Black Winter Australian Truffle Sauce accompanied by a glass of Château Joanin Bécot (Côtes de Castillon) 2008. My fourth was Pan-Roasted Magret of Duck with Local Collard Greens Slow-Cooked in Smoked Ham Hock Stock, Creamy Polenta, and Vidalia Onion Beignets, served with a glass of Priorat, Lo Tros (Spain) 2013. Next time, 3 courses each, for sure. Lew finished with an Irish coffee (8); while I had White Chocolate Mousse over Orange & Olive Oil Cake, Local Blueberries, & Lavender Gelée. The experience ended with house-made Macaroons. When we paid the check, we asked for a cab.