"There are no second acts in American lives."
F. Scott Fitzgerald

So many questions.

Weird to issue a press release emphasizing what someone will NOT be doing.

How are entrees at $30 and less any relief for recession weary diners?

You're right: $30 entrees are not exactly recession fare. Personally, my budget is more in line with that much-desired falafel cart. But I did say "recession-weary FINE diners." Thirty bucks is cheap compared to prices at someplace like The Prime Rib. Most of the beef entrees there are in the high $30s and even $40s -- before a la carte sides. LV

How are entrees at $30 and less any relief for recession weary diners?

'cause it relieves you of yo chedda. Mo money, mo problem.

Thanks Sam, cause I was starting to think I must really be cheap if I think $25-30 is a relief. No problem for the occassional night out, but for "recession weary" diners?

Huh, same captcha in about 2 weeks, "mooning the".

Great. Hopefully we can get the some of the great food that's associated with Chef Dean.

Also, unless you are eating at Applebees, $30 dollars is pretty cheap for an entree. You guys need to get out more often Baltimorons!!!!!!!!!!!!!!!!!!!!!

Great. Hopefully we can get the some of the great food that's associated with Chef Dean.

Also, unless you are eating at Applebees, $30 dollars is pretty cheap for an entree. You guys need to get out more often Baltimorons!!!!!!!!!!!!!!!!!!!!!

Let me get this straight: this person has had to abandon a restaurant space after two failed attempts. He isn't the chef or owner of the new venture. He is described as the "Mastermind" behind this new experience.

Seems these investors could save a lot of aggravation and money by flushing fifty dollar bills down a toilet.

lookout hal you may be censored! The new regime can talk smack, but not her commentors!

TD is shady! He should not be promoted on this site, hes a theif!

I miss EL!

$30 for a 20 oz steak?!?! And it includes a side item?!?! Most steakhouses charge at least at least $40 and you have to pay extra for a side. Sounds like a deal to me... I'll be checking this out.

There is no way this place won't be a hit...sounds like a recipe for success.

$30 is pretty cheap?!? really? sure, for surf'n'turf...

- Cinghiale and Pazo both only have 2 entrees that cost more than $30.
- I don't think ANY entrees at the Helmand cost $30.
- On Tuesday & Thursday, $30 will get you a 3-course meal at Chameleon.
- Only 1 item at Woodberry and Petit Louis Bistro over $30.
- All entrees at the Black Olive (including 12 oz Organic Beef Tenderloin Grande Filet) are under $30.

Etc etc etc. Are those "cheap" places? I think not.

@Lee -- leave the insults and negativity for MSN blogs.

Linwoods whole menu (almost) is under $30.

Why do most of the posts here seem... well, fake? Either "Wow, that's a great deal!!! I'm going there!!! Aren't you?!?" or "THIEF!"

And Lee, again, no, no Chef Lee, just "consultant for Prime Steakhouse" Lee. I guess it remains to be seen what great food can be associated with a consultant.

libel blablahblah, I was pretty pleased to see LV deleted the earlier "he's a thief" comment, and I hope yours will be gone soon, too. EL took similar action on libel on several occasions. The fact that you don't know this leads me to believe that, in fact, you DON'T miss EL, because you never frequented this blog before, and that you really just have your own specific agenda for commenting on this post.

It's been a chaotic few days, hasn't it?

The only good things I've heard about TD are from his shills.
Many vendors have taken him to court to get paid.( Check the MD Courts website).
Also the recent unpleasantness with the liquor board was a bit unsavory.

The only good things I've heard about TD are from his shills.
Many vendors have taken him to court to get paid.( Check the MD Courts website).
Also the recent unpleasantness with the liquor board was a bit unsavory.

Joyce, Linwoods was next on my list! But I had to stop somewhere...

PS: Here's a new fun game: type the captcha phrase into google & hit "I'm Feeling Lucky."

Mine: roared sadat

hey sean...you're wrong, I am not here just to bad mouth either LV or TD.

In fact, I do think LV is doing a good job, I can't still miss EL? I checked this place countless times per day when EL was around, now, not as much, hopefully that will change. I miss ELs style of humor most of all.

What I don't like is TD. as RAYRAY said, check the courts website. Check with liquorboarding.

I am a regular lurker, and TD should not be getting this face time, when there are plenty of baltimore restaurants that do things the RIGHT and HONEST way, and deserve to be noticed and named.

TD has 2 back to back posts. Bleccch. I hope TD didnt chill that stock in that container, that's a big no no to cool in a plastic container, takes too long to chill.

Such a shame though I will give it a try. The first time we ate at the bistro, the food was outstanding (and so was seeing Nicole Parker there, haha). Second time was ok but not as good and it just went downhill.

Anyone know if he is really serving prime meat (there are only 3 or so places in Baltimore that actually do)?

Chef Dean has been in this busines a very long time if at this point in his career he can just consult then that should be great with his background and experince. From opening resturant in New york,D.C, Calif, and Atl, thats'a lot of buisness experince and with a degree from Howard Univ in buisness and toiling under Palldan, please give the guy his props.later yall

Smithers, unleash the hounds.

CAPTCHA: under imogene

WOW! is all I can say. Michael S has really studied Chef Dean's bio makes me wonder if he is an employee or close friend. However, while you can give him his props for his experience in food, I personally cannot give him props on the way he handles his business. I mean, are you kidding me? You are going to try to spin the fact that you are not still the owner of Prime??? and is serving as a consultant? but, Prime had the same ugly font as Timothy Dean Bistro and TD Lounge which equals the still shady owner who does not pay bills or pay employees and bounces checks all over town (check the court records). A businessman without integrity is the last person that I will patronize even with a new name and new concept...sorry, but, I'll go to Sullivan's, Flemings, PRIME Rib, Ruth Chris, Morton's or any of the countless steakhouses in Baltimore before I give Chef Dean a red cent!

@foodieinbmore Wow is right... It must be that time of the month for you. Take a couple of Midol and maybe you'll feel better.

As far as Chef Dean goes, he is a class act. With all the restaurant closures in Baltimore, Chef Dean must have BRILLIANT lawyers in order to to still be in business. What businesses have you opened and successfully ran in this economy? Let me answer you - NONE.

As far as court records go, it sounds like you are very obsessed with Chef Dean. I find it ironic that for somebody who dislikes him so much you have the longest comment on this page. All the steakhouses that you've mentioned deserve you and you deserve them. You're both bland and overpriced. Keep your red cent and use it to patronize those other steakhouses. As far as Prime, God Bless Chef Dean and his staff. I'll be there...

Failure + Failure + Failure = MASTERMIND!

Anyone who can fail so consistently and attract investors who are ashamed to associate themselves with the business is indeed a mastermind.

To the Situation!

A failure is some one like yourself. A failure does not keep going. A Mastermind keeps going no matter what. A failure would blames everyone but themself. How could Chef Dean be a failure when none of his concepts went bankrupt? He is truly a rare Mastermind indeed! 2 concept + 2 Concepts = Master Chef in my Book.

I think that's the algebra for X= Con Man

the situation,

get out of the unemployment line and get a life. That is simple addition.

get out of the unemployment line and get a life. That is simple addition.

You is so righty-ous! Maybes I should triangulate my flipside to the upside and start some franchises based upons my disoptimized enterprises:
Chicken Sushi? Maybe it just needed to be franchised in like Paris and France.
Deadbeat Cafe, wheres we keep it you know more , why Is The Man Keepin' Me Down style, and maybe changing vendors weekly.

I ain't no good at math, chef.

why are we assuming that baltimorefoodie is a woman? Because anybody who rants must be a woman and it must be that time of the month? Puhleese. I insulted on behalf of women everywhere.

What's the excuse for ridiculous male rants? I give you every male doctor you've ever gone to as the perfect example. What you've never seen them rant? That's because you're a patient, and you don't work with them!

And redmeat, your post was longer.

I don't have a vested interest here, but we went to Timothy Dean's once, and we will never hurry back. The food was not bad, but the way the front of the house was run was inexcusable. We had a confirmed reservation through Open Table, but they claimed to have no record of it and made us wait in the bar (very pricy drinks, as I recall). They claimed to be fully booked, but by the time we were seated there were many empty tables. Just less than competent.

Captcha reading over my shoulder again: emptiest that

For those who don't have a vested interest. I had the pleasure of dining at Timothy Dean Bistro years ago. I think the food far out shined the front of the house. However the sever was polished and had plenty of knowledge about Chef Dean & his cuisine. The chestnut soup was super, The Foie Gras with rhubarb out of this world! And judging the 21 day aged rib-eye. I will be delighted to try Prime Steak House.

I do have a vested interest in seeing our city Chefs suceed. I had the pleasure of dining at Timothy Dean Bistro years ago. The fact that he is still in Baltimore makes me proud. I must admit that the food far outshined the front of the house. However our sever was polished and had plenty of knowledge. The chestnut soup was to die for. The Foie Gras was suburb. And the 21 Day aged ribeye was was great. I will be at Prime for sure.

I've never been to any of Chef Dean's restaurants, but I have heard good things about him. I think one of the problems he's having currently is location, location, location. I wish him luck with a steakhouse concept - before he took over that space, it housed a very nicely-priced steakhouse, Chester's. Steaks weren't prime, but they were tasty. They couldn't cut it, so I doubt Dean will be able to. The city does not need another purveyor of beef.

Really Joyce? Your post was longer is the best you got? SMDH

I believe Mr Dean's emphatic non-ownership has to do with vendors.

Jean sure has a good memory of a meal from YEARS ago.

I like your first draft better though Jean. To die for? C'mon, thats a streach for that chesnut soup you had years ago, isn't it?

You remember that your steak from years ago was aged 21 days? Wow, you sir have one impressive memory.

Lordy, folks certainly do have some strong opinions about Mr. Dean. Wouldn't it be fun if he started consulting for the Golden West? There would 500 comments a day.

Well, I had a chestnut soup in Cambridge years ago that was to die for... Really! I've had plans to attempt a re-creation of it for some time but have yet to get my hands on enough chestnuts. Someday...

Probably one of the best tapas places I've been to - Dali.

Anyway, best of luck to TD - I don't eat steak, so I won't be able to help him out.

redmeat, you obviously have no answer as to why you are so sexist and demeaning, so you seize on to the last sentence of an entire post?

The idea that a $30 steak, even with one side, is a bargain doesn't hold up when you check the steak specials featured by Alexander's, Mother's, Mt. Vernon Tavern, Ale Mary and dozens more Baltimore restaurants. They're mostly in the $12 to $16 range and from personal experience, they're pretty darned good.

For the person who responded to my original post (or should I say Chef Dean or someone who works for him). No, it's not my "time of the month" and to answer your question about opening a business, I am a local business owner and suprisingly enough, I've learned to pay people who work for me and not bounce checks. So, next time you take jabs, you need to know where to step before you speak out of term.

To foodieinbaltimore

What business do you own? Maybe a crack house get off the Pipe! Crack Head. And no this is not Chef Dean.

I didn't know people owned crack houses or that they were businesses.

I understand that TD has friends and supporters and they seem to be passionate, but your passions are not necessarily helping at this point. Maybe we should tap the brakes and see what the restaurant actually turns out to be. Perhaps a local publication will even do review.

This is giving me indigestion.

Cool moss, cool moss, cool moss...

Please people. The personal attacks are getting way out of line. If you have a different opinion than what is being expressed, fine. Challenge others with knowledge and experience, not 5th grade insults.

Thanks for saying that, Trixie.

I'm not 100% certain, but I think the rules of engagement may have changed in the past week or so.

Ugh. Well, it seems that we've finally plunged to the level of most internet blogs and chatrooms. This is starting to sound more and more like a typical Sun comment section. Great.

I think the rules of engagement may have changed in the past week or so.

Enough with the instant trend analysis. Give peas a chance. Give LV some peas.

That being said, it's it's a ballroom blitz.
http://www.youtube.com/watch?v=ZrBDivsSe3k&fmt=18

Hopefully only a slight hiccup sean. Let's hope that we can move forward from this, with the grace and decency that EL has established from the beginning. I believe we have far too many supporters of this blog, versus those who would like to use it for their own personal agenda. As many of us have said, we encourage and welcome various comments and opinions. We are not the type of blog that shuns others for expressing their thoughts. However, insults, attacks, and disrespect should not be tolerated.

LV, with all due respect, I think you are doing a hell of a job. And you are still learning the "vibe" here. But I think some sense of declaration of what is and is not allowed, is needed. And quickly. Because, no disrespect to any of your collegues, we do not want this to turn in to the type of blog where people go to just to insult or spew negativity.

buck up, sean, take a leadership role.

this can be anything we want.

losers come and go and very few hang around. until the porch sitters took over the blog this was an organic self-policing community.

Allow allow allow allow until it goes too far. The pendulum swings back and forth and that's okay. A community that stays the same is a dyng community.

no, you're right. this, too, shall pass... i must be feeling brittle tonight. maybe it's the wind howling around our house - we lost power for about 10 seconds. or maybe it's from all the backwards upside-down pig latin earlier.

has anyone here ever made chestnut soup?

is captcha following this? volcanos boundaries - indeed!

NMTFC: Comment of the week

FoodieinBaltimore, I am not an employee or a friend, just a Canton resident who happened to like the food the first two times I was there. I frankly don't care how a restaurant is promoted or run - if the food is good I will go. As I said, the food went down hill after the first few times and I never went back. But if he serves prime beef, which only a few other places do, I'll give it a try.

Feel free to email me.

I think FoodieinBaltimore made an oops. The alleged Chef Ronald K. Massenburg was the one who recited TD's bio.

Chef Ronald K. Massenburg?

If you google him, the only mention is a comment on a review of a Jeffrey Chodorow restaurant in the NY Times:

This is great simple food is what the people want, .Edward has done it again good but effctive and fresh food for that area of town.In these rough economic times consumers are lookiing for a good bargin for their money Chef Ed Brown and Mr.Chodorow has done it ,well done gents.

Do with that what you will. Perhaps Darth Vader, I mean Chodorow, is somehow involved. May the Force be with us.

Hello Rev' Ed go to face book and you will see some of my work there aand who I am later Rev'

Hello Rev' Ed go to face book and you will see some of my work there and who I am later Rev'

Hello Rev' Ed go to face book and you will see some of my work there and who I am later Rev'

sean and Rev'Ed, the term "Chef" doesn't connote any particular culinary quality -- as noted in Wikipedia, it describes a person in charge of a function in a professional kitchen. Mr. Massenburg's public profile on Facebook states that he "[p]rovid[es] food for catering events in New York". If he's in charge of the catering operation (or some part thereof), he seems to be entitled to refer to himself as "Chef". Evidently, the same is true of Chef Michael.

Chef is a something special. Not justa anyone can be a chef.

Couldn't find any Chef Ronald K. Massenburg or permuation/subset of that name on FB.

Calling yourself Chef in all forms of address seems like over-compensating.

Yes, "Chef" can be self-applied to the hotdog cart guy or the lunatic on the corner selling tube sock hand puppets, like"Maestro"or, uh, "Reverend". Heck, there's "Bishop" Don Magic Juan and he didn't go to seminary.

Rev'Ed, if you really want to find him on FB, just enter his first and last name (omitting the honorific title and the middle initial).

Still no luck, hmpstd. facebook sux.

Rev'Ed, try this link if you need a caterer in NYC.

You guys are ridiculous but I did manage to take your insults off of Chef Dean on to me because I have tough skin please stay in touch boys and you are highly appreciated.I'm on fb Rev and hmpstd Rev run,Rev al talking about tittles please SON.LATER

Oy, Chef. That was a lovely piece of nonsense. I assume you are either wasted or have a nonsense generator:
"tittles please SON.LATER"

What he said.

Hey guys on the serious end of this let have contructive comments and not personal foolishment, I invited you guys to look at my face book site and see my craft and you all are encourage to give your opinions but nobody needs your bull, later SONS.

Massenburg, your Facebook page is not available to the general public, DADS

Link spam at 7:09 AM! (A shill for an English escort service.)

ReCaptcha: of sisyphus (apt description of dealing with all the spam on this blog)

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