THIS RESTAURANT IS CLOSED Timothy Dean Restaurant & Bar

THIS RESTAURANT IS CLOSED Timothy Dean Restaurant & Bar Restaurant Review:

When native Marylander Timothy Dean came home, he returned with a splash: his own restaurant at the lofty St. Regis hotel. But Dean's dramatic return should not surprise. After all, he trained with super-chef Jean-Louis Palladin, once one of DC's hottest shots, and he has put in his time behind plenty of stoves, including a stint at DC's Hay Adams Hotel. As chic as always, the setting is less intimidating, however, and the décor, more inviting. Even such flourishes as serving soup from pitcher to bowl add elegance without pretension. And energetic Dean has learned his kitchen lessons well: Maximize flavor, minimize artifice. What he presents is food with character and hints of his Southern roots: Maryland she-crab soup with mirepoix; sautéed Maryland soft-shell crab with savoy cabbage; plus a snappy pan-seared diver scallops (hand-selected by divers) with a lobster-scented polenta cake. We loved the fragrant rosemary roast chicken and declared the Angus beef burger perfect. We swooned over the dense chocolate crème brûlée and the glazed cheesecake with a shard of dried pineapple. Dean features excellent wines from boutique vineyards in California.