June 4, 2005 0 of
4 people found this review helpful
Charleston takes its name from the South Carolina seaport city
where hearty, flavorful dishes utilize what's readily
available -- lots of seafood and rice with African and Caribbean
influences. The menu changes seasonally to take advantage of
the freshest ingredients, but two prix fixe meals are offered
nightly. If your heart is set on a la carte, Charleston is more
than willing to oblige with tasty regional treats.
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Sample crispy cornmeal oysters with lemon-cayenne mayonnaise
or heads-on gulf shrimp served with andouille sausage, tasso
ham and creamy grits. Soups are delightful and salads are bountiful,
but don't overindulge before the main course. Beef, chicken,
pasta, seafood and wild game dishes are stirring forays into
the low country. Between courses, partake of a Charleston specialty
-- artisan cheeses are served tableside to cleanse the palate
and whet the appetite!
March 15, 2002 1 of
5 people found this review helpful
"Baltimore's uncontested world-class dining destination."
Robert Parker, Jr., The Wine Advocate
"Arguably the finest restaurant in the city." Bon Appetit magazine,
04/01
"Baltimore's Best Upscale Restaurant" Baltimore magazine,
02/02
