Health & Safety Guidelines

At Foreman Wolf, we are committed to the health and safety of all our staff and guests. We have followed the Operational Toolkit for Businesses Considering Reopening Operations in COVID-19 by Johns Hopkins Bloomberg School of Public Health, as well as the National Restaurant Association (NRA) COVID-19 Reopening guidance. We obey and regularly consult NRA, CDC, Maryland Department of Health, The Office of Governor Larry Hogan’s and the City of Baltimore’s orders, response, data, and guidance.

Due to restrictions in Baltimore City, Indoor Dining is currently limited to 25% capacity. During this time, we will continue to offer To-Go service with curbside pickup and delivery.

We offer contact-free, cashless take-away at all properties
(no signature required for credit card payments).

While this list is not exhaustive, here is what we are doing across our properties in order to stop the spread of the novel coronavirus:

Guest Requirements

– Reservations are highly encouraged in order to maintain proper capacity, avoid waits and the creation of crowded areas

– No more than 6 guests per table, unless they belong to the same household

– Health declaration form required for guests at check-n (sanitizied and used pens marked accordingly)

– Temperature checked with a contactless thermometer

– We are asking that all guests assist in our health and safety efforts by wearing masks whenever your server is attending your table.

– Mandatory mask for guests when not seated, including walking to restrooms

– Reminder on how to properly wear a face mask and wash your hands displayed on site

– All properties prioritize credit card payment

Staff Requirements

– Temperature checked before each shift with a contactless thermometer

– Proper face mask required at all times

– Hands must be washed every 30 minutes either using soap or hand sanitizer

– Physical/social distancing is implemented when applicable

– Reviewed and signed a safety protocol, provided in English and Spanish

– Trained on the difference between cleaning and sanitizing

– Safety posters provided and posted in English and Spanish on all safety protocols including those developed by CDC & NRA

– Tables and chairs are cleaned in between patrons and high contact places sanitizied regularly using only CDC-approved COVID-19 products

Service Procedures

– Markers outside properties to ensure guests wait with proper distancing, as needed

– Guest safety policy and procedures reminder posted at all entrances

– Guest check-in process outdoors, where possible

– Hand sanitizier available at check-in and throughout the restaurant

– All guests are seated at least 6 fet apart

– Single-use menus available, QR code posted on table links to menu online

– Salt, pepper, sugar and sweeteners provided on request and sanitized in between uses

– We no longer open wine bottles tableside to check for taint; staff will do so from an appropriate distance

– Guests directed to restrooms via least trafficked path to avoid contact

– Upon payment, all pens & check presenters sanitized between patrons

Supplier Requirements

– Temperature checked with a contactless thermometer before entering property

–  All drivers are required to wear a face mask if entering the property


Dine-In and To-Go Service
Monday - Thursday:
5pm - 8pm

Friday - Saturday:
4pm - 9pm

Happy Hour:
Monday - Saturday
5pm - 7pm

Argentine steakhouse, tapas, and lounge
from Chef Cindy Wolf and Tony Foreman

1425 Aliceanna Street  l  Baltimore, Maryland 21231
410.534.7296   l