LP Steamers Canton

Charleston Restaurant at 1000 Lancaster Street in Baltimore's Harbor East neighbourhood is one of the city's most acclaimed fine-dining establishments, operating under the culinary direction of chef Cindy Wolf, who has received multiple James Beard Award nominations for Best Chef Mid-Atlantic. The restaurant opened in 1997 and has maintained a position at the pinnacle of Baltimore's dining scene through a sustained commitment to southern French and Low Country cooking elevated to a contemporary fine-dining standard. Wolf's menus draw on the traditions of coastal South Carolina and the broader coastal South—incorporating ingredients such as she-crab, quail, Carolina rice, and foie gras within a framework of classical French technique. The tasting menu, priced at $98 per person, is the most thorough way to experience the kitchen's range, though a full à la carte menu is also available for those who prefer to choose individually. Seared foie gras prepared with a house-made fruit accompaniment and South Carolina quail with stone-ground grits are among the kitchen's most celebrated signature preparations. The wine programme is one of the most extensive in Maryland, curated by sommelier and co-owner Tony Foreman, who has assembled a cellar with significant depth in Burgundy and Rhône appellations. Reservations at charlestonrestaurant.com are essential and should be made two to four weeks in advance for weekend evenings.