5 /5 Lindsey Cody (CCL): First time at The Dean, looking for a birthday dinner spot -- two low-key adults, years of trying restaurants hither and yon, happy with a Michelin star or a Happy Meal, as long as its done well. As soon as we walked in, the attention to detail was everywhere. Thoughtful decor and furniture, leaning into the cheeky "academic" theme but subtly. Surprising ambience, youd never guess youre in a hotel. Manager Jordan showed us around (including the speakeasy...shhhh...), made us feel instantly welcome, and he checked on us at the end of the evening. Our server, Sarah, had a big smile and great info, attentive but never pushy. Enjoyed a few cocktails, dipped into the extensive wine and whiskey list a bit. But the food is always the decider, right? Spoiler alert: everything was fantastic. This is a steakhouse menu, single sheet, not trying to be fancy or razzle-dazzle you with wacky variations or twenty pages of menu options, allowing the kitchen to really emphasize depth of flavor, seasoning, detail. The short rib fries were rich and balanced, the tuna fresh and bright. Basic sides like mashed potatoes easily held their own and more. The sauces were textbook examples of the skill, and thats hard to do. Desserts kept the quality going (as we found out later; took those to go on account of being royally stuffed). All well and good, but the steaks: hooo, boy. This is Texas, so one best bring it. Didnt even get the most expensive cuts, and my wife and I were astonished. Perfect sear, cooked exactly to requested temp, and (sounds like a cliché, but trust me) in the case of the filet barely needed a knife, it was so tender. There are several very reliable, well-established beef slinging joints in this town who should be nervous. I hope it wasnt just a particularly good day for the meat supplier (and the kitchen staff, and the servers, and the bartender, and everyone else) -- but we will surely be back to find out. Happy birthday, indeed.