[hillvalley]

I sent my mom there for a business lunch a few months ago and she scored major bonus points with her boss.

The boss was even more impressed when she ended up there the same day my mom and I were having lunch together and she saw the chef wave to me

[Pool Boy]

Corduroy...very nice.

Mrs. TJ and I went to Restaurant Eve on Friday and were mildly disappointed. On my actual birthday (Monday), we headed to Corduroy for a RW dinner.

Corduroy blows RE away, IMHO. Even ignoring price.

Mrs. Tj had the lobster salad (she declared the underlying tomato a perfect touch and the star of the course), the scallops (i was lucky she let me have a bite) and the ice cream (I think Chocolate & Pistacchio -- both great, particularly the chocolate).

I had the softshell crab (whoa!), the lamb and mini-ravioli (very nice, but the scallops blew this away) and the blueberry tart (how do they keep the blueberries so separate and ready to pop?!).

A great meal no matter the price. Add to this that it was at RW prices and that they are also BYOW-friendly and this is a complete no-brainer.

[TinDC]

I just wanted to add on to all of the praise for Corduroy's restaurant week.
I made my first visit last night and everything was wonderful.
I started with the mozzarella porcupine, followed by the scallops (they were on the menu last night, hooray!) and a special dessert, a chocolate sabayon, which was like a warm chocolate souffle topped with a small scoop of chocolate ice cream. This was a winner! If they have it on the menu, I would definitely recommend it.
Nothing to add about the scallops, and those mashed potatoes! They must be 95% butter and so good!
My only verrrrrry minor quibble is the bread service. The bread is just blah and the butter, though thankfully warm and spreadable, is unsalted and just too bland for my tastes.
So glad I finally made it to this gem!

[TinDC]

I forgot to mention earlier that the service last night was really terrific. The restaurant was full, but glasses were never empty, plates were always cleared appropriately. Didn't catch the name of the waitress, but she was very good.

I wish that Corduroy did offer an interesting salt with their butter. I had to ask the waitress for salt, and she brought a combined salt and pepper shaker. So, I sprinkled the table salt on top of the butter, but an interesting, coarse salt is a great idea, in my opinion.

[CrescentFresh]

I tried the "Ron Jeremy" spring rolls for the first time a couple weeks ago. They are lip-smackin' good. And what? Only $4 a plate at happy hour? I was told by others that the recipe is from GM Rissa P.'s family. Rissa, can I come over for dinner sometime?

[CrescentFresh]

I neglected to point out a tasting menu I enjoyed at Corduroy some 6 weeks ago along with my wife and her parents. Service was impeccable. The pacing was perfect. Just enough food, and Ferhat was kind enough to have it just keep coming until we looked like roly-poly, barrel-shaped Roberto Duran's yelling "No Mas! No Mas!"

A special shout out to the wine pairings. Stuffed, happy and buzzed ("Fat, drunk and stupid is no way to go through life, son." - Dean Vernon Wormer), we left Corduroy in a kind of "changing of the guard." As we walked out the hotel door, we had no idea Nadya was walking in until Ferhat came outside to make some introductions. Always nice to meet others from the friendly confines of Rockwell, no?

Anyway, here's the menu we had. We have nothing but the highest praise for the food and service. You should go for the tasting menu, too, if you haven't.

Malpeque oysters with stayman apple mignonette
Local Asparagus Salad with Frisee
-Charles De Fere,Brut Reserve,NV,sparkling Chardonnay

Seared Sea Scallops with Morel Mushrooms and Chardonnay Sauce
Roast Baby Chicken with Shallots and Baby Arugula
-Forman,Napa,01 Chardonnay

La Belle Foie Gras with Vidalia Onion Soubise
-D. Weinbach,Cuvee St. Catherine,Schlossberg,Grand Cru,01,Riesling

Peppered Rare Tuna with Sushi Rice and Hijiki
-Vosne Romanee,Mongeard Mugneret,02,Pinot Noir

Sunnyside Farm Beef Striploin with Turnip Gratin
-Chateau Paveil de Luze,Margaux,01 , Bordeaux Blend

Selection of Cheeses :
Goat Cheese , Pont L`eveque , Epoisses , Petit Basque
Strawberry Sorbet with Aquavite Grappa , Pineapple Sorbet with Santa Teresa Rum
Chocolate Tart with Caramelized Banana

[kventura]

Hubby and I made our only outing of this year's Restaurant Week to Corduroy last night. We've been there many times so we already knew we were in for a treat.

For appetizers, I had the tomato salad and DH had the mozzarella porcupine. The tomatoes were fresh and delicious, but a bit too salted. Mozzarella was excellent.

For main course, I had the vegetable plate (my only option as a vegetarian) and DH had the sea scallops based on everyone's recommendations. he'd never had scallops before as an entree but he loved them. The veggie plate was amazing, especially so b/c I made things difficult by voicing my dislike for mushrooms. I ended up with a whole plate of food that I liked, which is a rarity for me: mashed potatoes, mini-ravioli, spinach, carrots, sushi rice, and green beans. Everything was wonderful.

For dessert, I had the kitkat bars and DH had the chocolate torte with banana. Both were great.

Our waiter was Derek from Firefly's brother, and he was excellent. He recommended a great new wine for us to try.

Our only complaint was that we both ate so much we made ourselves a little sick!

[JLK]

Is Corduroy open on Sunday nights?

[RissaP]

CrescentFresh, on Aug 6 2005, 10:17 AM, said:

I tried the "Ron Jeremy" spring rolls for the first time a couple weeks ago.  They are lip-smackin' good.  And what?  Only $4 a plate at happy hour?  I was told by others that the recipe is from GM Rissa P.'s family.  Rissa, can I come over for dinner sometime? 

But of course, Crescentfresh, you are welcome anytime.

[JPW]

Disdaining the large table of rowdy Rockwellians for our own little table for two, Mrs JPW and I had a great meal at Corduroy Saturday night.

The little touches began with the table selection. Ferhat had procured for us a 4 top next to a wall with a space that would have been perfect to park Peanut. Alas, she is no longer at a stage where we can ask her to sit through three full courses, but we really appreciated the thoughtfulness.

In typical fashion, we probably ate more of each other's dishes than our own. We started with the mozzarella porcupine and the onion soubise. The mozzarella was as good as ever, but could have perhaps been just a few degrees warmer. As a rabid devotee of Chef Power's soups, I had been awaiting the chance to try the soubise. I was not disappointed. Silky and with a slight hint of sweetness from the vidalias, this was extremely good. I could make a full tasting menu from his soups. (hmmm... this gives me an idea)

Our second courses were the lamb with mini raviolis and the peppered tuna. The lamb, as always, was spectacular. Four thick medallions of perfectly medium rare sirloin. Every time I have this I pick up something new. Saturday night it was amazement that two rich components -- the lamb and the goat cheese ravioli with a cream sauce -- would normally make one think that the dish would be too heavy, but that is far from the case.

The revelation of the night for me was the tuna. A beautiful thick scallop of tuna, nicely seared, on top of hijiki (seaweed) and lotus root, all held up by a rice pilaf. Wow. A great combination of textures and flavors. Get this dish.

Dessert was the Kit Kat bars and the dark chocolate tart. This thing was so dark light just sank into it. You look at it and expect it to be dense and heavy then are surprised by the first bite which reveals its almost mousse-like texture. Disbelieving your own mouth you take another. And another. Before you know it, the whole thing is gone and you're left only with a smile on your face.

To drink, we had a very nice Cotes du Rhone Villages suggested by Chef Power to replace the Rasteau originally ordered that was not in stock.

A big thanks to Ferhat for excellent service. What really stood out about it was that it didn't stand out. Unobtrusive is the word I'm looking for. Perfect for a date night with the sexiest woman in town.

[laniloa]

NCPinDC, on Aug 3 2005, 05:23 PM, said:

Question:  Would Corduroy be a good place to take a client for lunch?  I need a fairly quiet place for us to talk.

Thanks!

Thanks for bringing this up. I think it is a great place for a business lunch between great food, unobtrusive but thoughtful service, and no ridiculous noise levels that prevent conversation. In fact, I'm going for a work lunch there tomorrow.

[Tweaked]

Burb...

That's all one can really say after the DR miniblow out at Corduroy Saturday night. Things got off nicely as Crackers and I split the cheese plate at the bar over some wine and a margarita. Five cheeses nicely presented with some of the great crusty bread they serve at Corduroy. Jacques, who swore he was only going to have a drink at the bar, was quickly sucked into the fun as the other guests arrived...

Corduroy offers their entire menu for RW with only a couple surcharges. As we reviewed the menu, Chef Power generously sent us out 2 heaping plates of the Ron Jeremy Spring Rolls, which were quickly devoured by all. I went with the soft shell crab with arugula. The soft shell was nicely deep fried, meaty and juicy. The was a wonderfully rich sauce that went with it, the type that needs several slices of bread afterwards to mop up.

I then moved on to the scallops, which I have to rank as one of the best dishes I've had in DC. Four perfectly seared scallops, resting on pools of buttery rich potato puree, with a chardonnay sauce (again mop up with bread) and chantrelle mushrooms...this dish is da bomb.

for dessert I had the dark chocolate tart with caramelized banana and chocolate ice cream. This is one of those chocolate desserts that cause brain cells to freeze from the intense chocolate flavors...not for the faint of heart!

Crackers, Jacques, and I spent most of the night sharing our dishes, so I can say that the lamb dish mentioned several times above is worthy of the praise. The lobster salad was light and refreshing,. Jacques claimed the local tomato salad was having the best tomatoes he's had all season, and his bluefish with tomato marmalade was also excellent.

I know we had some first time DRers with us, so I hope that this was a good intro to the food board...we're not that scary! Thanks to Crackers for playing host and accountant. and of course thanks to Chef Power, Ferhat and Rissa for taking care of us...


Da Bomb Scallops


Bluefish with Tomato Marmalade

This post has been edited by Tweaked: 08 August 2005 - 10:21 AM

[jm chen]

All the people were scary and the food was terrible.

KIDDING.

Jonathan and I had a wonderful time meeting the crowd and, of course, devouring the delicious and beautiful food. I went with the corn soup as the opener because it was seasonal and, also, because Ferhat said so. But I stared lustily at the nearby mozzarella porcupine and will be trying that sometime soon as well.

I also got to tip nearby diners off to the secret of the goat cheese/beet salad, as I remembered nearly sending it back the first time I got it, thinking the cheese had been forgotten. It's just so smoothly spread on the bottom of the plate that unless you scrape your knife against it, you don't know it's there. How does it get there? How does it get so smooth? Possibly elves.

I am a well-known lamb booster and this is only the second time I've had something that wasn't the lamb... and the scallops were utterly delicious. In a conversation that day with a friend who didn't like Corduroy, he complained that "my wife got scallops and it was only four scallops!" True, it was four scallops, but they were plump and perfectly seared and also served on piped heaps of the richest, most delightful mashed potatoes with a rich and tasty mushroom sauce. I don't know how anyone could consider it less than a hearty serving.

Of course I snared a few ravioli from Jonathan.

Similarly, I hardly ever deviate from my Kit Kat plan for dessert, but the pistachio bread pudding called my name, and filled the last little crack of room in my stomach. Really tasty and soft-textured with a great nubbly pistachio ice cream on the side.

The espresso tried mightily to keep me awake, but it was overcome: we showed up at the party at 10 and I found myself nodding off in a chair shortly before midnight.

Many thanks to crackers for organizing, Ferhat and Rissa for taking good care of us, and the rest of the table for being just so damn fun.

[Barbara]

If anybody who hasn't joined a DR outing and is concerned about going to a restaurant with a bunch of strangers, let me just add that I have never run into anybody at one of these events who behaved badly in any way. Not only do these folks know and care about good food and drink, they all have nice manners and the ability to converse in ways appropriate for a group like this. It is so refreshing and always extremely pleasant.

Do yourself a favor and go to something with the DR crowd.

After a weekend of stuffing our faces, I'm going to have to come up with something lighter and less-caloric for dinner tonight. Craig has been making noises about a beet and goat cheese salad. H-m-m-m.

[Free Wilma]

Is there a website for Corduroy? I trying to get my husband to agree to go for our anniversary. However, he's always hesitant if he can't see the menu first. Silly boy should just do what I tell him without quibbling after 17 years.

[mdt]

Free Wilma, on Aug 8 2005, 01:30 PM, said:

Is there a website for Corduroy?  I trying to get my husband to agree to go for our anniversary.  However, he's always hesitant if he can't see the menu first.  Silly boy should just do what I tell him without quibbling after 17 years.

No menu online, but I am sure that you can put together a resonable copy based on all of the posts here!

[Tweaked]

yeah just e-mail him a picture of the scallops!

[JPW]

Free Wilma, on Aug 8 2005, 01:30 PM, said:

Is there a website for Corduroy?  I trying to get my husband to agree to go for our anniversary.  However, he's always hesitant if he can't see the menu first.  Silly boy should just do what I tell him without quibbling after 17 years.

You know, it just disappeared some time in the last couple of weeks.

Anyways, from memory -- (and I'm sure that others will fill the rest in)

First course--
Bufalo Mozzarella Porcupine
Mixed Greens
Heirloom Tomato Salad
Beet and Goat cheese salad
Vidalia Onion Soubise
Corn Chowder

Second Course --
Roasted Lamb Sirloin with Goat cheese Mini-Raviolis
Peppered Tuna with hijiki and rice
Wagyu Striploin with Rutabaga Gratin
Roasted Scallops with Potato Puree.
Mixed Vegetable Plate

Dessert --
Michel's Kit Kat Bars
Chocolate Torte



Can you tell where I spend most of my dining out budget?

[Ferhat Yalcin]

Free Wilma, on Aug 8 2005, 12:30 PM, said:

Is there a website for Corduroy?  I trying to get my husband to agree to go for our anniversary.  However, he's always hesitant if he can't see the menu first.  Silly boy should just do what I tell him without quibbling after 17 years.

a new website is on the way...

[jm chen]

JPW, on Aug 8 2005, 02:09 PM, said:

Anyways, from memory -- (and I'm sure that others will fill the rest in)

Right you are!

Dessert also includes:
- pistachio bread pudding
- sorbet
- berries with creme anglaise
- chocolate sabayon

I think that last one was a special, but the sorbet and berries are pretty constant.

[Tweaked]

add to the first courses:
Soft shell crab with arugula
lobster salad

add to the second courses:
Blue fish with tomato marmalade (see picture above)

add to dessert
bread pudding
sorbet (?)
cheese course (very good)

[bilrus]

Add a buffalo strip sirloin to the entrees. And the night I was there, sub out the scallops for wild Alaskan salmon.

[shogun]

Cheeks. Beef cheeks.

That is all.

[Buckinghamilton]

I'm FINALLY getting to Corduroy tomorrow for their extended RW (it is still going on, right?). I'm so excited! But I have a few questions...
Are the Ron Jeremies only available at the bar?
What is the proper dress?
And I'm pretty sure we'll be ordering the scallops and the lamb as entrees, but I can't narrow down the apps. I want the mozzarella porcupine, the Vidalia onion soubisse, the lobster salad, and the corn chowder. Which two reign supreme? Or should we just order them all?

[Jacques Gastreaux]

The heirloom tomato salad is spectacular.

[hillvalley]

First, a very belated CONGRATULATIONS ON YOUR WEDDING!!! Buckinghamilton, I was told that it was absolutely beautiful.

Now, on to the food. Definitely go for the Vidalia onion soubisse and lobster salad. My mouth waters just thinking about them. Either you or dinerboy (why isn't he over here playing) must get either the scallops or soft shell crabs.

And of course, end with the KitKat thang. But don't overlook the sorbets. They are wonderfully luscious.

I'm glad you are finally going!

[Ferhat Yalcin]

Buckinghamilton, on Aug 8 2005, 03:10 PM, said:

I'm FINALLY getting to Corduroy tomorrow for their extended RW (it is still going on, right?).  I'm so excited!  But I have a few questions...
Are the Ron Jeremies only available at the bar? 
What is the proper dress?
And I'm pretty sure we'll be ordering the scallops and the lamb as entrees, but I can't narrow down the apps.  I want the mozzarella porcupine, the Vidalia onion soubisse, the lobster salad, and the corn chowder.  Which two reign supreme?  Or should we just order them all? 

happy to say it is definitely not a corn chowder , it is `Northern Neck Corn soup`

[goldenticket]

Buckinghamilton, on Aug 8 2005, 04:10 PM, said:

I'm FINALLY getting to Corduroy tomorrow for their extended RW (it is still going on, right?).  ... What is the proper dress?

I too am looking forward to my first visit to Corduroy on Friday...and am also having a hard time narrowing down the list of what sound like wonderful choices! Please report back after your dinner and let us know what you had and what was good. When I called for my reservation this morning, I was told that no shorts were allowed in the dining room, but that was about all they said regarding dress.

PS - As a newbie, I was wondering if you DR.com-ers identify yourself to staff that are regulars on the board (when reserving, when arriving)?? Just wondering what's appropriate...

[CrescentFresh]

goldenticket, on Aug 8 2005, 04:24 PM, said:

PS - As a newbie, I was wondering if you DR.com-ers identify yourself to staff that are regulars on the board (when reserving, when arriving)??  Just wondering what's appropriate...

It varies from restaurant to restaurant, but at Corduroy we do it by wearing balloon animal hats. I know, it sounds silly, but we've found it's really tbe best way to identify a DR-VIP without having to actually say "do you know who I am?" in conversation with all the staff members until you find the one who knows that Rockwell membership has its privledges.

[goldenticket]

Thanks for the tip Crescentfresh! I'll have to work up something real purty for Friday!
Seriously (sort of) - I'm not looking for special privileges, just wondering if there was some way to (politely) say "Hey, I know you from DR.com"

[mdt]

goldenticket, on Aug 8 2005, 04:33 PM, said:

Thanks for the tip Crescentfresh!    I'll have to work up something real purty for Friday!
Seriously (sort of) - I'm not looking for special privileges, just wondering if there was some way to (politely) say "Hey, I know you from DR.com"

If you make your reservation via opentable you can always add a note.

[Ferhat Yalcin]

goldenticket, on Aug 8 2005, 03:33 PM, said:

Thanks for the tip Crescentfresh!     I'll have to work up something real purty for Friday!
Seriously (sort of) - I'm not looking for special privileges, just wondering if there was some way to (politely) say "Hey, I know you from DR.com"

well , at Corduroy , we all have those small chips and cameras installed to our back of head , so when it is a group gathering for HH or an event , we capture your face and name and store in the memory for the next 50 years.thats the best we can do right now , but Im trying to extend this time to 100 years so when it is your centenial we`ll give you a balloon and a lollipop.

This post has been edited by Ferhat Yalcin: 08 August 2005 - 03:39 PM

[CrescentFresh]

goldenticket, on Aug 8 2005, 04:33 PM, said:

Seriously (sort of) - I'm not looking for special privileges, just wondering if there was some way to (politely) say "Hey, I know you from DR.com"

I'm just playing off a quote Sietsema used many moons ago about Ray's the Steaks. and mdt is right about what to do. Be sure to ask when you're there if other Rockwellers are around. Like Firefly, odds are good you'll find one of us lurking at Corduroy.

[Barbara]

Buckinghamilton, on Aug 8 2005, 04:10 PM, said:

I'm FINALLY getting to Corduroy tomorrow for their extended RW (it is still going on, right?).  I'm so excited!  But I have a few questions...
Are the Ron Jeremies only available at the bar? 
What is the proper dress?
And I'm pretty sure we'll be ordering the scallops and the lamb as entrees, but I can't narrow down the apps.  I want the mozzarella porcupine, the Vidalia onion soubisse, the lobster salad, and the corn chowder.  Which two reign supreme?  Or should we just order them all? 

All the men seemed to have sent a memo around to each other saying to wear a blue-striped cotton shirt. Since Jacques was shanghaied at the bar, he didn't get this memo and was wearing a pink seersucker shirt. Three of the women wore dresses (!) and one wore slacks. One gentleman wore a jacket, but no tie. Ferhat looked FABULOUS. I think the chef sent out the spring rolls because he knows that we can be bought off CHEAP.

[crackers]

Barbara, on Aug 8 2005, 04:45 PM, said:

All the men seemed to have sent a memo around to each other saying to wear a blue-striped cotton shirt.  Since Jacques was shanghaied at the bar, he didn't get this memo and was wearing a pink seersucker shirt.  Three of the women wore dresses (!) and one wore slacks.  One gentleman wore a jacket, but no tie.  Ferhat looked FABULOUS.  I think the chef sent out the spring rolls because he knows that we can be bought off CHEAP.

I had never eaten in the restaurant and I looked over the posts and thought I had a pretty good idea of what I would order. I started by sharing the cheese plate at the bar. Mighty tasty, but also pretty filling. So once seated in the restaurant, I found myself in the mood for something not too heavy = the lobster salad instead of the soft shell. And instead of the scallops as planned, I ordered the lamb. Because I had just had some seafood. I didn't budge on the dessert - the kit kat bars. But the chocolate tart, had I known in advance, would have been a tough choice. Everything was delightful. So, like mdt said...just go and order whatever you are in the mood for at that moment. And when in doubt about the wines, Ferhat and Rissa were very helpful guides.

And yes, they knew we were the donrockwell gang in advance. Thanks again Rissa and Ferhat. (If there was any doubt, we toasted loudly to Rocks - for the benefit of the other rockweillers scattered around the room, of which there were several.)

Dresscode - I think all the men at our table had vertically striped cotton or cotton-blend dress shirts, and slacks, sans ties and sans bells. Other than that I was focused on the food

This post has been edited by crackers: 28 August 2005 - 01:55 PM

[jm chen]

Barbara, on Aug 8 2005, 04:45 PM, said:

Three of the women wore dresses (!) and one wore slacks. 

And I probably would have worn a dress if I weren't going to a more casual party after the dinner. Where, unfortunately, I ruined my lovely white slacks by sitting in something orange.

Among those four appetizer choices you named I'd definitely make sure someone got the lobster salad, because there's something undeniably summery about it. And I liked the Northern Neck corn soup quite a bit, but the onion soubise has gotten more flat-out raves.

Damn, now I want to leave the office and go over there. And eat everything.

This post has been edited by jm chen: 08 August 2005 - 04:08 PM

[Buckinghamilton]

hillvalley, on Aug 8 2005, 04:17 PM, said:

First, a very belated CONGRATULATIONS ON YOUR WEDDING!!!   Buckinghamilton, I was told that it was absolutely beautiful.

Now, on to the food.  Definitely go for the Vidalia onion soubisse and lobster salad.  My mouth waters just thinking about them.  Either you or dinerboy (why isn't he over here playing) must get either the scallops or soft shell crabs.

And of course, end with the KitKat thang.  But don't overlook the sorbets.  They are wonderfully luscious.

I'm glad you are finally going!

Thanks!! (The real fun was the afterparty, thanks to your wonderful sister!)

And thanks everyone for the advice- I think I'm sold on the lobster salad and onion soubisse. And the Kit Kat thang. And the scallops. And as much as I want Dinerboy to order the lamb, he just might get those soft shells...
I'll definitely report back!

We'll be there at 6, if any other Rockweilers are around. I'll be the one in the ventworm balloon hat, and Dinerboy will be wearing a blue cotton striped shirt.

To Rocks!

[Free Wilma]

Thanks to all for the DIY menu! Everything sounds amazing. You guys are a wealth of culinary information. If the new "offical" one comes on line, I'd love to pass it along to my husband, as well. Thanks again for the help!

[Skysplitter]

Buckinghamilton, on Aug 8 2005, 03:10 PM, said:

What is the proper dress?
Which two reign supreme?  Or should we just order them all? 

FWIW, I wore a skirt and heels. Most of the men seemed to be wearing button down shirts and the occasional polo. Women were in a mix of skirts and summer dresses.

I have to jump into the appetizer frey and vote for the roasted tomato soup. They had it on Friday night after something else was "unavailable", heh. My date, who got the mozarella porcupine, was jealous of my soup. You should do my plan which is to attend Corduroy twice during RW and try what you couldn't order last time

This was my first time at Corduroy and third restaurant during RW, and every single expectation was met at Corduroy. From the tomato soup to the lamb to the blueberry tart, guh, it was fabulous. My date was equally impressed and thorougly pleased with Corduroy, and more than once during the meal, said "THIS was the meal I was expecting when you started telling me about RW". (We had an OK meal at Vidalia earlier in the week.)

I'll be going again tomorrow with my girlfriends, so it will be another struggle to decide on an appetizer and main course. Dessert will be the kit kat bars I passed on last time!

Thanks for everyone's continued reviews of Corduroy. I'll be a fan for a long long time now

[Buckinghamilton]

I was wrong about my reservation- I have to wait one more whole day...

Skysplitter- thanks for the info!

[Dental_FlossTycoon]

Hey they mentioned Corduroy on the DCIST today!

Checkit --> Corduroy on the DCIST

I guess they read DonRock

[Kanishka]

Haha. Yep, that's me. I operate on a strict no-pseudonyms policy.

Also, given the one fateful post I did about Corduroy (lets not revisit that low moment) I'm glad to give the restaurant the recognition it deserves. Chef Power was very kind to this budding blogger, and the softshell crab was a blessing.

Edited to add: It wasn't just DR folk who had glowing reviews of RW at Corduroy -- a number of personal emails about the meals came to me as well.

This post has been edited by Kanishka: 09 August 2005 - 03:53 PM

[bookluvingbabe]

Yummy dinner at Corduroy this evening.

I started with the Northern Neck corn soup--perfect corn flavor. Tom Power is a soup rock star. Mr. BLB seemed a bit dubious that I was passing on my beloved charred tomato soup to try something new...

He had the lobster salad, passing in his favorite cesar salad at my encourgament. Luckily he really liked it.

We both had the lamb as our main course. It's so good, although it doesn't taste very lamb-like to me. The goat ravioli's were a perfect match and I had a lovely glass of pinot noir that went wonderfully.

Finished with the kit kat bars and the creme brulee. Both were great but I have to confess that I would have been happy with something lighter. I was pretty full.

Mr. BLB paid the bill while I stepped away so I didn't get to see who our server was but I suspect it was Ferhat--he said that sounded sort of familiar when I quized him on the way home. Men...

We had a lovely evening. I did have scallop envy when I saw them delivered to a near-by table. Wow!

We'll be back soon... I just need to find a second job....

Jennifer

[jaytini]

i just wanted to chime in and say that i took advantage of the extended restaurant week run at Coduroy last night, with three other friends, and it was amazing. i will absolutely go back again. and again.

I had the Soft-shelled crab on wilted greens, followed by the lamb with goat-cheese ravioli, with my obligatory cheese platter at the end of the meal (which was one of the better cheese platters i have had in the city.)

(i forgot to add what everyone else had!) There was also a mozzarella porcupine (very good...although by the time i had a bite it had cooled...next time i might order it myself to get it hot), the oyster plate (yum) and the corn soup (of which i did not partake).

for the main courses, my friends had the scallops (amazing and cooked perfectly), the buffalo (which was a little tough for me, but i think buffalo usually is anyway, if anything other then rare...WHICH the server pointed out, so big kudos to her for that) and the new beef, of which i cannot remember the name right now, but i just read about it and all the praise it has been getting was well worth it.

we also had a great bottle of Pomeral (sp) and both my partner and I were VERY impressed with the wine selection.

everything was great, from the service to the food to the drinks.

thanks for all the recommendations!

This post has been edited by jaytini: 10 August 2005 - 09:24 AM

[AlliK]

Going to Corduroy for the 1st time tonight...(finally, after salivating over these posts for some time!). A logistics question - do they have valet (and is it reasonable)? Thanks!

This post has been edited by AlliK: 10 August 2005 - 12:51 PM

[JPW]

AlliK, on Aug 10 2005, 12:56 PM, said:

Going to Corduroy for the 1st time tonight...(finally, after salivating over these posts for some time!).  A logistics question - do they have valey (and is it reasonable)?  Thanks!

Yes, they have valet.
Get your ticket stamped (or kindly ask your waitor to do it) at the host stand following your meal.

[bookluvingbabe]

JPW, on Aug 10 2005, 01:03 PM, said:

Yes, they have valet.
Get your ticket stamped (or kindly ask your waitor to do it) at the host stand following your meal.

I did not see a Valet last night at all. I had foolishly made reservations for 6 instead of my usual 6:30 and had the worst time finding a parking space. I would gladly have handed over the car to a valet. Ended up parking illegealy and hoping for the best. Luckily we didn't get a ticket...

[mdt]

bookluvingbabe, on Aug 10 2005, 02:30 PM, said:

I did not see a Valet last night at all.  I had foolishly made reservations for 6 instead of my usual 6:30 and had the worst time finding a parking space.  I would gladly have handed over the car to a valet.  Ended up parking illegealy and hoping for the best. Luckily we didn't get a ticket...

The valet parking entrance is on the service road on K St to the left of the hotel entrance. They do fill up on occasion, but put out a sign when they do.

[Capital Icebox]

bookluvingbabe, on Aug 10 2005, 01:30 PM, said:

I did not see a Valet last night at all.  I had foolishly made reservations for 6 instead of my usual 6:30 and had the worst time finding a parking space.  I would gladly have handed over the car to a valet.  Ended up parking illegealy and hoping for the best. Luckily we didn't get a ticket...

When I went the valet didn't get going until later -- we had a 5:30 reservation, so I convinced the parking attendant to valet us a little early. Seemed odd to take reservations starting that early but not have the valet to go along with it.

But I forgot about all that when my plate of oysters arrived...

[Skysplitter]

AlliK, on Aug 10 2005, 11:56 AM, said:

Going to Corduroy for the 1st time tonight...(finally, after salivating over these posts for some time!).  A logistics question - do they have valet (and is it reasonable)?  Thanks!

They do have a valet, and it's free if you remember to get your ticket stamped at Corduroy.

When I went last night at 6, there was no sign and no attendant floating around. I had to double park and stick my head inside the Four Points garage (I saw a door there, and lo and behold there was an attendant!) He took care of the car and I ran upstairs for the food. More on that later, but

If you like blackberries, I think Power hit the blackberry jackpot, so the blueberry tart was instead a blackberry tart. Um, scrumptious, but ask what ice cream comes with it (the vanilla wasn't ready so they were going to serve pistachio with it). I almost wished I had ordered that instead of the kit kats. Almost...