Last night, went with some friends out for restaurant week to Baltimore restaurant, Timothy Dean Bistro. The chef's story is interesting - he started as a dishwasher in a restaurant and made
his way to being a Sous chef to Jean Louis Palladin to running Palladin's restaurant at the Watergate Hotel.
He opened his own restaurant just last year to great reviews all around. Thanks to restaurant week, he was offering a 3 course prix fixe menu. I started with corn chowder with oysters. It was tasty and sweet.
For main course, we at the table each got something different:
-the braised short ribs on polenta
-the roast chicken
Dessert was great. First was the melon soup with berries- the soup was really sweet, but the berries cut the sweetness some.
The other dessert, the molten chocolate cake was amazing mainly because it came with a scoop of black truffle ice cream. The taste was subtle, but amazing.