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Drinks at the Charleston bar before dinner, with complimentary truffle potato chips.

L and I went to Charleston’s last night for our anniversary. Last time we were there was nearly a decade ago. Charlestons —owned and operated by the Charleston Group with renown chef Cindy Wolf at the helm and her husband, Tony Foreman, running all operations— is a good mix for us: southern cuisine for L, upscale southern cuisine for me. We had an amazing time.

We started the evening in their polished bar, a perfect, Maker’s Mark manhattan for me and a cosmopolitan for L. Complimentary truffle potato chips with reggiano cheese and a truffle sauce were provided (all pictured above). Woo boy… I haven’t had a MMM in years and years. It nearly felled me from my barstool, but somehow we made it to the dining room. It was L’s first cosmopolitan, and she was quite pleased.

The menu was a cross between traditional style dining and tapas dining. Essentially, the menu is created daily and the meal is your choice of 3 to 6 courses. We chose the 3 course option, with each course consisting of one dish of whatever is on the menu for $89 per person. Adding a wine paired for each course brought it to $114; we gladly “upgraded”. Prices increase for the 4 course, 5 course, etc. Dessert is complementary and chosen from an extensive list. Optional cheese course between dinner and desert. Lastly, there is a five course “chef’s pick” that one can order “as is” for not much more than the 3 course “choose your own” option.

The portions are smaller than “normal” portions, specifically so that one can taste more without overeating or being overly filled. How reserved! And refreshing. The wine list was over an inch thick, small type, front and back of each page. Tony, Cindy’s husband who has won multiple awards for his incredible palette, pairs the wines to each course. It was amazing. All of it. I wish I could remember in detail what we had eaten and what we drank with it. What I can recall is an arugula salad with reggiano cheese that was to die for, and a lobster bisque with curry oil. I think my entree’ was buffalo tenderloin, medium rare of course. I’ve no idea what L ate, so enthralled was I with the circus in my own palette. Maybe there was salmon in there somewhere…

Decor was understated high class. Every inch of the restaurant was immaculate, from the folds in the tapestry hovering around the chandeliers, to gold embossed signature of the chef on the china, to the gold flecks sprinkled on the petit fours served just after the main course (L and I joked that we had more money in our stomachs than in our bank account after those petit fours!). My friend-of-a-friend Andrew and his pals would be impressed.

The service was outstanding with a team of people providing water, bread, food, wine, explanations, smiles and the like. The waitstaff were all in suits and ties, which was quite fitting. Our server, Ashly, was seen and not seen as required, which is not an easy skill to master. She explained why the wine we were drinking was chosen for each of the courses, how it complimented the course, etc. when asked. Quite a knowledge base the Charleston staff must possess! But having worked for Cindy previously, and thus seen her husband reign over the front of the house, I was not the least surprised at the veritable perfection that encompassed every last inch of the entire experience.

Chef Cindy remembered me from the 14 years ago when I worked for her. I was surprised! She came to our table twice during the evening —a Friday evening at that— and sent a complimentary dish at least once (food that we neither ordered nor paid for arrived throughout the night). It was a gracious gesture to say the least, and completely in keeping her character as I remember it. We were deeply appreciative.

We’re hoping to save up the money to take a group of friends to Charleston’s for L’s 40th next summer. It appears that most couples enjoying an evening at this venerable establishment can do so for around two and a half bills. Affording multiple couples enjoying an evening at this venerable establishment seems a bit daunting. But we’ve got nearly a year and a half to save for it, which should mitigate the expense in the end. I’m looking forward to it!

Comments

[Ian]

Many, many years to you both!

And what a joy and delight to read; writing, particularly describing in enchanting and captivating detail, is a skill both you and Laura possess in abundance: and you take a great photo too. Thanks for sharing; dinner time has just passed here and my appetite is now stronger than it was before I started reading. :)

[Dave]

Many years to you both!

I can hardly do more than echo Ian's comments. It makes me want to eat there, even if it is a bit too far away.

[Jim]

Thanks Ian and David. A quick flight to Baltimore isn't doable? ;)