I once asked the late-great chef Bernard Perrier (brother of the famed Georges Perrier, the culinary icon behind the legendary and deeply missed Le Bec Fin in Philadelphia) with whom my wife and I were friends, “Bernard, where do you go to eat when you...want a spectacular dinner?” His answer without hesitate or equivocation was “Cindy Wolf’s Charleston”. Over the more than ten years since Bernard recommended Charleston to us, my wife and I have enjoyed many exceptional dinners there; our most recent visit for Valentine’s dinner was no exception. First, the ambiance is very refined. We began our evening with a glass of Champagne complimented by some decadently addictive white truffle chips in the modern, elegant, and comfortable bar area. Once finished with our aperitif, we adjourned to our table. The restaurant has three beautifully appointed dining rooms, each with a slightly different motif. On this visit, we were seated at a sweetheart booth table in the newly renovated main dining room (it was gorgeous before, even better now). Second, the service team – all super friendly, knowledgeable, attentive, and excellent. Turning to the food, we were treated to a special Valentine’s menu offering a choice between an “X” (seafood leaning) or an “O” (more land-based leaning) menu. We decided to try one of each and to share bites. Before commencing the menu proper, an amuse bouche consisting of a petite cup of very tasty asparagus bisque served with a gruyere puff was presented. My “X” menu began with Chef Wolf’s famous lobster curry soup (likely the best lobster bisque I’ve ever eaten with succulent pieces of lobster meat in a rich, savory lobster curry). Next I enjoyed the chilled shrimp salad (large shrimp in a refreshing and flavorful salad). From there, I was treated to a button mushroom vol-au-vent adorned with a phenomenal shallot and cognac cream sauce. For my main, I switched with my wife at her request and had the grilled New York strip --- perfectly seared medium rare served with trumpet mushrooms and a savory and delicious Barolo reduction. Following the savory course, we enjoyed a selection of cheeses from the cheese cart (I always appreciate the presentation of a cheese cart, and Chef Wolf has stocked hers with a bounty of the very best). To close, I enjoyed the chocolate cremeux (appropriately served in the shape of a heart to commemorate the day) in a raspberry sauce. Petit fours were presented before the bill of fare. We enjoyed both Champagne and a Barolo from the restaurant’s super-comprehensive and fairly-priced wine list to complement our meal. Overall, Charleston always delivers in a big way, and it is truly among the very best restaurants in the United States.More