pays homage to Chef Cindy Wolf’s mentor, Chef Marcelo Vasquez, originally from Argentina. The restaurant celebrates the vibrancy and energy of Buenos Aires and reflects the Argentine love of meat and seasonal ingredients of the Americas in the menu. Surround yourself with the whim of the bar and lounge, or the romance and business of the formal dining room upstairs. Each night, live music is performed by local musicians that keeps 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 the space, menu and beverage program.
Chef Cindy Wolf is a seven times James Beard Foundation 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 has worked at Foreman Wolf for more than 15 years. He started as a dishwasher at Charleston restaurant. 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.
A veteran of the United States Marine Corp, Chuck received his Baking and Pastry Arts degree from Baltimore International College in 2011. Chuck's baking is rooted in an ancient, rustic style. His pride and joy is his Focaccia, which boasts superior flavor with beautiful market fresh ingredients.