Wow. 270 dollars later for two of us, I'm still regretting that I didn't call the kitchen out for serving "risotto" made with Uncle Ben's - on two separate dishes! Or the "nicoise" olives that still had the taste of the tin can they came in. Or the sauces on some plates that you could see, but that produced no actual taste. Or countless other things - very nitpicky - like the service which may have been patient and overexplanatory in its zeal to inform, but was much more likely just condescending, or the ridiculously cold dining room - maybe there's temperature control to treat the wines (stored in the dining room) properly, but it makes for uncomfortable dining.
I went to Charleston with high expectations, I'll admit. But if you advertise yourself as the best restaurant in Baltimore and plaster your signature on the doors, menu, and even the plates, you'd better be able to withstand them.
Really, the sweetbreads, fried green tomatoes, and mascarpone mousse were shining examples of great ingredients and technique. But places like The Black Olive and Chameleon Cafe are doing that consistently across their menus in an atmosphere much more conducive to actual enjoyment of the food. Where did this place get its reputation?
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