The Park South is your oasis in Manhattan. Special o;er to Arrive readers: Show your Amtrak ticket at check-in and your cab ride from the station is on us.
New York City • 800-315-4642 parksouthhotel.com
The Strand
The Strand, Midtown’s newest hotel, was designed as a modern NYC classic, o;ering exceptional accommodations in comfortable luxury. This Atlantic Stars Property features custom furnishings with vintage fashion photography from the Condé Nast archives. Unique amenities include a stylish rooftop bar, award-winning restaurant, skyline views, and an extensive conference and meeting facility with capacity for up to 350 guests. The Strand’s extensive complimentary guest services include a fitness center, Atlantic Star’s signature European Breakfast, business center, and Wi-Fi throughout the hotel and guest rooms.
New York City • 212-448-1024 atlanticstars.com
Taj Boston
Stay in Boston’s premier location—the corner of fashionable Arlington and Newbury streets. Take advantage of convenient access to the downtown business community and the city’s best shopping and dining. All Taj Club guests enjoy access to the exclusive Taj Boston Club Lounge with dedicated concierge, five complimentary artistic food presentations and beverages throughout the day.
Boston • 617-536-5700 tajhotels.com
continued from page 57
that she met Foreman. They were
soon married, and in 1997 they
opened Charleston in Baltimore’s
Harbor East, then an undeveloped
warehouse district.
While Foreman oversees Charles-
ton’s 600-plus-label wine list, Wolf
reigns in the kitchen. The restaurant
offers a prix fixe tasting menu, but Wolf
hastens to add, “It’s not what you may
initially think. I don’t believe in bites of
food.” Diners enjoy between three and
six courses served in any order, or they
seek guidance from the chef’s “menu
of the moment.” Bonuses include
an amuse-bouche to start (because
customers “deserve something fun”)
and a dessert finale, compliments of
the kitchen.
When cooking, Wolf
has a simple product
wish list: “seasonal,
local and great.” Her
ever-evolving menu
highlights fresh seafood
such as oysters, shrimp,
blue crabs and Atlantic
fish plus such Southern
and local products as
cornmeal, beans, quail,
venison and cured
meats. Wolf takes advan-
tage of her customers’ adventurous
palates while working with birds, foie
gras, truffles and soups. For fear of
inciting a riot, however, Wolf won’t
drop certain menu favorites, such
as the cornmeal-fried oysters or the
shellfish bisque.
Travels to France
have greatly influ-
enced Wolf’s cooking
and respect for dining.
“They don’t rush
there,” Wolf says, ad-
miring the attention
given to everything
from dinner conversa-
tion to the tabletop.
“Yes, eating is some-
thing we have to do,
but it is truly an art.”
Wolf maintains this mentality in her
restaurant by hiring “nice people” who
are meticulously trained. Whatever
they may be celebrating, customers
should “feel as important as they can.”
Because, at Charleston, “the guest is
the star of the show.”
References:
Archives