This elegant 140 seat Non-Smoking Bistro and Bar features the cuisine of one of the preeminent chefs in the Northeastern United States. Timothy Dean Bistro offers the perfect blend of American-French cuisine and spectacular wines with a lively bar and a casual yet refined decor, including two private dining rooms.

Background

  In December of 2004, after months of searching for the perfect location, Chef Timothy Dean began working on the Baltimore project he had envisioned for more than a decade.  He sought after front of the house general manager Marc Hayes, with whom he had worked with in Washington D.C. at Timothy Dean Restaurant and Bar.  Having worked together for several years, the two dreamed of opening a bistro.  Chef Dean envisioned a place where he could combine fresh, local ingredients with his passion to create memorable American-French dishes, and Marc desired to pamper guests in a warm and relaxing setting.  Both were eager to pair Chef Dean's bold contemporary food with exceptional wine from around the world.  

  On February 10, 2005, Timothy Dean Bistro opened in Historic Upper Fell’s Point.  With a combined forty years of culinary and management experience, Timothy Dean Bistro is committed to delighting guests.  In the Bistro’s well appointed bar, you will find a wide selection of fine liquors, an array of mixed drinks, and more than twenty wines by the glass.  Tuesday through Friday Happy Hour has made Timothy Dean Bistro a fun and upscale spot for getting together with old friends and making new ones.  The Bistro’s dining rooms define comfortable elegance with their warm and chic décor.  Plush banquettes, soft lighting, and jazzy background music set the mood for an unforgettable dining experience. 

  Chef Timothy Dean's new Fall/Winter menu features many new selections in addition to some items that are soon becoming Baltimore classics, including Palladin Chestnut Soup with Tempura Organic Sage and Thai Curry Mussels with Lemon Grass, Thai Basil and Spring Onions.  Appetizers include Butter Poached Maine Lobster over Macaroni and Cheese with Essence of Black Truffle, Pan Seared Hudson Valley Foie Gras with Rhubarb and Huckleberry Sauce, and Day Boat Scallops with Fricassee of Wild Mushrooms, Apple Wood Smoked Bacon, and Pistou.  The Timothy Dean Caesar Salad gives one's palate a combination of flavors and textures, and its presentation in a Parmesan Tuile adds contemporary style to a beloved classic.  The Organic Green and Arugula Salad with Hearts of Palm is lightly tossed with our house made Citrus Banylus Vinaigrette.  Entrees include but are not limited to Yukon Crusted Chilean Sea Bass with Poached Asparagus and Parmesan Emulsion, Oven Roasted Free Range Chicken with White Truffle Essence Moussline and Garlic Confit, and the ample House Smoked 21 Day Dry Aged Rib-Eye with Potato Galette and Red Wine Sauce.  Chef de Cuisine Dennis Arbeemy completes the dedicated team, ensuring that each dish is prepared with passionate artistry. 

Hours of Operation

  Complimentary Valet Parking

Dinner: Tuesday-Thursday 5:00pm - 10:00pm

             Friday & Saturday 5:00pm - 11:00pm
           *Closed Sunday & Monday

Bar: Tuesday-Saturday 5:00pm - 12:00am

We are now a Non-Smoking Bistro & Bar (effective September 1, 2006)