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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.
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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
-BBQ salmon
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Dessert was great. First was the melon soup with berries- the soup was really sweet, but the berries cut the sweetness some.
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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.
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