History & Inspiration
Bar Vasquez pays homage to Chef Cindy Wolf’s mentor, Chef Marcelo Vasquez, originally from Argentina. The restaurant brings the vibrancy and energy of Buenos Aires to Baltimore’s harbor and reflects the Argentine love of meat, fire and seasonal ingredients. Surround yourself with the whim of the bar and lounge, or the romance and business of the formal dining room upstairs. Friday and Saturday evenings, live music is performed by local musicians that keep a crackle of energy in the space.
Tony Foreman is the president and CEO of Foreman Wolf. The creative force behind each concept, Tony brings his experiences and vision to life with every detail in teh space, menu and beverage program.
Chef Cindy Wolf is an eight time nominated James Beard Foundation Award finalist for Best Chef, Mid-Atlantic. A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food and Wine, Bon Appetit, and the New York Times.
Mario Cano Catalán
Mario Cano Catalán has worked at Foreman Wolf for more than 15 years. He started as a dishwasher at Charleston restauarant. Under the mentorship of Tony Foreman and Cindy Wolf, Catalán continued to develop and rose through the ranks. In 2016, he became opening Executive Chef at Bar Vasquez.
Charisse left the theatre world in 2012 when she began organizing private dining events for Foreman Wolf. She has planned countless weddings, corporate events and intimate affairs in our beautiful space. She has been the restaurant’s general manager since 2017.
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