Dinner at the Charleston is always a celebration of the best in food and wine. Chef Cindy Wolf uses local seafood, meat, and produce to create tantalizing Southern dishes. You have a choice of three- to six- courses—but don't worry. Charleston serves smallish portions—enough to enjoy but not enough to be too full for dessert. Here you want to taste every morsel, every course, from the she-crab soup to the grilled rockfish to buffalo with poblano-pepper cream.  You'll want to leave room for something sweet, as Charleston serves up tasty tarts, gateaus, and brulees. Wine is key here. Every course has a wine suggestion and 800 choices await you in the cellar. Service is smooth, quiet, and polished as a diamond. The dining room is elegantly turned out in shades of melon and cream. New in 2014: co-owner and wine director Tony Foreman are opening some of the rare vintages from their vast wine cellar for a wine-by-the-glass program. With dinner this elegant, you may want to slip on your coat and tie but they aren't required. If you're in a slightly more casual mood, swing by the wood-paneled bar for a drink and one course or three.  Wolf and Foreman also run the excellent small plates restaurant Pazo, 1425 Aliceanna St. (410/534-7296); wine bar and modern Italian eatery Cinghiale, 822 Lancaster St. (410/547-8282); and in northern Baltimore City Johnny's and Petit Louis.