Corduroy, Fine Dining at the Convention Center - Chef Tom Power's Magnificent Cooking

[ckendall]

Another Corduroy tale; Saturday night (I know, I know, but this was the only night a friend who travels a lot could dine with us and then she got sick at the last minute), two of us arrived at 8:30. There was a mini-mob scene at the front, as a party with four young children was also waiting for a table, and the kids were all over the place.

Our table was not ready, and I am far from the most patient person in the world. But pretty soon we were seated, and my appetizer (duck confit on some Tuscan bean, a change in the menu) was great, as was the tuna on sushi rice. The soup ordered by my dining partner was great, and the chicken gallantine (?) provided her with a great dinner and lunch the next day.

The glass of pinot noir (2002 Hautes cotes de Beaune or some such, from the unknown to me Lycee Viticole) was pretty good for high school students, and the creme brulee dessert was very nice.

A very nice evening.

Cole

[Sthitch]

Yesterday we had to take our little puppy (by little I mean 95 pounds, and by puppy I mean a 5 year old lab) to have surgery to repair a torn ACL. We are supposed to be able to pick her up today, so that left the house very quiet and lonely. Not wanting to return to the empty house right after work, we decided to go out to dinner in the city. We chose Corduroy. We were a few minutes late for our 6:30 reservations, but the staff could not have been more welcoming.
We were tucked away in a nice quiet corner of the empty restaurant. This was a nice spot where we could talk without sharing our thoughts with the people around us. This secluded location would also later become a blessing as the room began to fill.

Before arriving my wife had hoped that the micro-greens were still on the menu, and she was not disappointed. She also decided on the Scallops (I would say she has good taste, but I still can't explain her attraction to me). Because I planned on ordering a bottle of wine, I had to figure out dishes that would compliment what she was going to order. I decided on the mozzarella porcupine and the sea bass. Only one problem, the sea bass was not available, and now it was replaced with a Chinook salmon. That was going to be way too robust for the bottle of Condrieu (a fabulous wine that seems to be ignored by way too many people, but that is fine because that means more for me) that I had decided to order. So I could either change the wine, or find something different. I decided on something different, and went with one of the Chicken dishes instead.

I really did not know what to expect from the mozzarella. I had a similarly named dish at another restaurant (neither my wife nor I could remember where) that was a ball with small pieces of cheese acting as the "quills". I was pleasantly surprised when this was not the case. The warm ball with fried strips of phyllo was just what I need to start the meal. My wife gave me a sample of her greens. Now I have an aversion to salad, it is generally similar to the way a vegan looks at a side of beef, but to make my wife happy I will always try her vegetables. I was amazed at the flavors of these greens, and the enchantment of eating them. I am not sure that I would actually order them myself, but the next time I will make sure I steal a little more.

My wife scallops were perfectly cooked, and the mashed potatoes were a delightful accompaniment to them. She said that she could not stop eating, and made sure to clean the plate. My chicken dish was good, but it had a few flaws. It was a boned chicken leg that was rolled and filled with chicken mouse and foie gras. It was served with a side of mashed root vegetables and a foie gras sauce. The chicken was perfectly cooked, and had an intense savory flavor. The filling might have been fine with a breast, but with the robustness of the leg meat it became lost. I found the root vegetable mash to be have a delightful flavor, but was too sweet, and distracted from the other components. Don't get me wrong, this was not a bad dish at all, and at a lesser restaurant it might have been fine, but its warts showed when surrounded with other perfect and near perfect dishes.

We finished the meal with the Alsatian apple tart. With the exception of the rather flavorless decorative cookie on top this dish hit everything right. The apples in the slice of tart were almost freeze-dried on top, but moist underneath, this gave them an amazingly concentrated apple flavor. The caramelized apple hidden under the scoop of homemade vanilla added a delightful surprise to the dish. It was a great way to finish the meal.

[Walrus]

We took my parents there on Tuesday night -- they came from Manhattan by train -- and had a wonderful meal. Ferhat was a perfect host -- thanks!!! -- and the food was, of course, divine. My mom has had an aversion to scallops since being force-fed frozen, breaded "scallops" as a child, but she was willing and able to taste my dad's dish of them and said that they'd (almost) completely banished her deep-seated distaste for them! My dad and I also both had the squash soup...wow. It tasted to me like it had some rich, cheddary cheese in it; Tripewriter said it tasted bacony to him. Either way, it was rich and creamy and everything you dream of in a Corduroy soup

For mains, my mom had the lamb medium rare and said it was delicious. My dad had the scallops, as mentioned. I had the baby chicken -- soooooooo good! Tender, crispy, buttery, delicious. Tripewriter had the ballotin -- the stuffed chicken leg -- and I believe thought it was lovely.

Ferhat brought us some sorbets and ice creams as palate cleansers before dessert -- concord grape sorbet and ginger ice cream. The sorbet was definitely grapey -- but you could tell that it was the real deal! And the ice cream was creamy and gingery -- my mom's favorite!

For dessert, even though at this point we were rather full, we split two sabayons...as good as ever! And, being rich but light(er) and creamy, the perfect end to a lovely meal.

Thanks to Chef Power and Ferhat for a great introduction to DC dining for my parents and for another memorable meal for Tripewriter and myself. You guys ROCK!

[tripewriter]

My chicken dish was good, but it had a few flaws.  It was a boned chicken leg that was rolled and filled with chicken mouse and foie gras.  It was served with a side of mashed root vegetables and a foie gras sauce.  The chicken was perfectly cooked, and had an intense savory flavor.  The filling might have been fine with a breast, but with the robustness of the leg meat it became lost.  I found the root vegetable mash to be have a delightful flavor, but was too sweet, and distracted from the other components.  Don't get me wrong, this was not a bad dish at all, and at a lesser restaurant it might have been fine, but its warts showed when surrounded with other perfect and near perfect dishes.

Different strokes for different folks ... I tried this dish a couple of nights ago and it is one of my new favorites. Beautiful with a good pinot noir, perfectly seared medallions of savory stuffed skin-on dark chicken meat balanced with the vegetal sweetness of the mash and that intense sauce. A spot-on remedy for the cold wet of winter.

[Roo]

My dinner at Corduroy last week with the parents and vegetarian brother and sister-in-law was a hit. I hadn't planned on returning to Corduroy for Restaurant Week (I really should try some new places) but I'm going to be sorely tempted. Chef Power is a remarkable talent. I wonder if Corduroy will continue the Restaurant Week special for an additional week, as they did back in August?

I started off with the mushroom soup, with was quite rich but not too creamy -- it really highlighted the taste of the mushrooms. The scallop dish on the menu was unavailable, I believe it was with a Thai-style sauce, but to my great fortune, the version with mushrooms and mashed potatoes was offered as a special. My father had the lamb with that amazing goat cheese ravioli. And, true to Ferhat's word on this board, the vegetarian entrees that my brother and his wife ordered had everyone else eyeing them with envy. I wouldn't have imagined that a collection of different vegetables could look better than my scallops! I believe their favorite was the rice that Kanishka so aptly describes above.

Thanks to Ferhat to treating us so well and recommending a great Pinot Noir that everyone enjoyed. I believe my parents chatted briefly with him about Michel Richard -- I had forgotten that Michel had spent so much time in LA (my hometown), and they recalled his outpost there.

[JPW]

Peanut REALLY likes the red snapper bisque. (just goes to show what good taste she has).

She was also a fan of the mystery flavor ice cream.

[silentbob]

I have a reservation for Saturday night with some out-of-towners. Haven't been in nearly 4 years -- totally my fault. What must we try besides the greatest hits (e.g., spring rolls, red snapper bisque, scallops, pork belly, wagyu)?

[Barbara]

I have a reservation for Saturday night with some out-of-towners.  Haven't been in nearly 4 years -- totally my fault.  What must we try besides the greatest hits (e.g., spring rolls, red snapper bisque, scallops, pork belly, wagyu)?

If the lamb sirloin with goat cheese ravioli is on the menu, get that. Also, the chicken ballotine (Gallotine?) has a sauce to die for.

[giant shrimp]

I have a reservation for Saturday night with some out-of-towners.  Haven't been in nearly 4 years -- totally my fault.  What must we try besides the greatest hits (e.g., spring rolls, red snapper bisque, scallops, pork belly, wagyu)?

actually, the menu is nothing but greatest hits. my wife seconds the lamb. i like the pork belly, but if you want something else as an entree you could start with the duck confit, which runs sort of in the same vein as the belly, just a different animal and a different part. the white chocolate tart is good, sorbet splashed with grappa also. lobster salad is a nice way to start. i even like the microgreen salad. i wouldn't be afraid of ordering almost anything; the food runs on a consistently high level and i wouldn't expect just one dish to steal the show.

[Chris W]

Last time I was there I had the Duck Confit followed by the Pork Belly followed by a trip to my doctor for a BP check. It was worth it though.

[giant shrimp]

Last time I was there I had the Duck Confit followed by the Pork Belly followed by a trip to my doctor for a BP check.  It was worth it though.

i ordered exactly the same thing but i didn't bother with the doctor. i know he would have pinned it on me. he wants you to have soy milk for breakfast and wheat grass juice for dinner. eating cheese is considered suicidal behavior. maybe it is?

[Chris W]

eating cheese is considered suicidal behavior.

Ohh I definetly got that response from my doc. She made it seem like I was eating Strictnine.

[Halloween]

An open letter to Tom Power and everyone at Corduory--I am ready to drink the kool-aid. Really. Just say the word, and I will follow. Thank you for another lovely meal, including the surprisingly delicious mystery ice cream.

[Ferhat Yalcin]

We have never served kool-aid before but Im sure if Chef makes it , it will kick butt.

[catherinenca]

I second the votes for the duck confit (and I don't even like duck!), lamb sirloin with mini-ravioli and, the piece de resistance, the pork belly. Yowzer! We were there just last week and it was divine.

[mdt]

I second the votes for the duck confit (and I don't even like duck!), lamb sirloin with mini-ravioli and, the piece de resistance, the pork belly. Yowzer! We were there just last week and it was divine.

How can you enjoy the confit but say that you do not like duck? I guess your past experiences have been fowl.

Thank you I will be here all day and remember to tip your servers well!

[silentbob]

actually, the menu is nothing but greatest hits.

It is indeed. Thanks to Rissa and her entire staff for their impeccable and generous service. Everything was so well-paced. My out-of-town friends had a fantastic evening.

We arrived too late for the duck confit, which had run out, but the Chef substituted in chicken and it worked just as well. I love crispy poultry skin. The cauliflower (?) soup packed a mean punch, and the beet salad was refreshing. I got the lobster salad, which tasted as elegant it looked.

I wish the mini-ravioli that came with the lamb could be sold commercially. Seriously, I would buy several pounds and have it for dinner at least three times a week. My Sunnyside wagyu strip loin with rutabaga gratin was as perfectly cooked as the Snake River Farms kobe-style served at Palena last summer. And not surprisingly, everyone raved about the decadent Niman Ranch pork belly.

As for dessert, much like the lobster salad, everything tasted as it looked -- the bright pineapple sorbet, the rich baked chocolate sabayon, the heavenly creme brulee with blackberries. At many other places, the desserts only look good.

I certainly won't wait another four years to return. More like four months (or weeks, schedule permitting).

[RaisaB]

I have a confession to make, I had never been to Corduroy's before last night. What a stupid mistake!

The entire family went so we had opportunity to sample alot. The RW menu is a "Best Of" list. Appetizers chosen were the Porcupine Mozzarella, Root Vegetable Soup, Beet Salad, and Lobster Salad with Basil Oil ($5.00 upcharge, the only one on the main menu). They were all stunningly delicious. My youngest daughter (9) gave the ultimate compliment on her porcupine saying it tasted just like a cheese stick (not).

Entrees chosen were the Roasted Chicken, Pork Butt, Beef Cheek, and Lamb Sirloin. They were all sublime! We had to stop my son from licking his plate, not a drop was left on his plate! Portions were huge! Is Tom losing money here?

Desserts were the sorbets, chocolate ice cream, creme brulee, pistachio bread pudding and the cheese plate ($4 up charge, incredible deal!). Again there wasn't alot left on the plates.

Service was absolutely the best I have had in a long time if not ever. My server was a very handsome man by the name of Ferhat . I didn't request him I was just blessed with him! What wonderful service!

We also had aperatifs, an awesome bottle of Cab that I can't remember the name of. (Ferhat even offered to decant it for us). And of couse after dinner drinks.

Rissa and Raisa finally met! She was most gracious!

It was an awesome dinner, I am only sorry this was my first time there!

Edited January 10, 2006 by RaisaB

[Barbara]

Service was absolutely the best I have had in a long time if not ever. My server was a very handsome man by the name of Farhat. I didn't request him I was just blessed with him! What wonderful service!

That would be the lovely Ferhat Yalcin who posts here frequently.

Do we have another member of the Corduroy Fan Club?

Edited January 10, 2006 by Barbara

[KeithA]

That would be the lovely Ferhat Yalcin who posts here frequently.

Do we have another member of the Corduroy Fan Club?

I haven't been to Corduroy yet, but after my upcoming RW visit on Saturday night, I too hope to be in the C Fan Club! Can't wait after reading so many good things. Any recs from the RW menu?

[Skysplitter]

I haven't been to Corduroy yet, but after my upcoming RW visit on Saturday night, I too hope to be in the C Fan Club! Can't wait after reading so many good things. Any recs from the RW menu?

Anything and everything is good. Order what temps you. I shall confirm this after tomorrow night's visit.

And, I do believe the RW menu is their usual menu.

[Barbara]

I haven't been to Corduroy yet, but after my upcoming RW visit on Saturday night, I too hope to be in the C Fan Club! Can't wait after reading so many good things. Any recs from the RW menu?

If you are there around 8 or 8:30, there will be (at least) two 6-tops of Rockwellians there, too. Ask Rissa when you get there and she'll know.

[B.A.R.]

The scallops "incident".

My God, people. Order your food, converse with your guests, enjoy yourself, and quit staring at other peoples table trying to figure out how you got screwed.

I wonder if this guy likes duck calls?

[monavano]

Obviously, he wasn't "scallop-worthy".

[Spiral Stairs]

The scallops "incident".

My God, people. Order your food, converse with your guests, enjoy yourself, and quit staring at other peoples table trying to figure out how you got screwed.

I wonder if this guy likes duck calls?

I don't agree with this at all. I, too, would be irritated if I had been told a dish was unavailable but I subsequently saw it served to others -- especially a dish that, like Corduroy's scallops, has attained some renown -- absent a reasonable explanation. Corduroy's explanation, as posted in the chat, is reasonable, but it doesn't appear to have been provided to that diner.

I am the sort of person who likely would not have made any issue of it. Nevertheless, I didn't find anything in the diner's comment to be out of line.

[B.A.R.]

Restaurants sell out of things frequently, and it is always a difficult process to manage. It is generally a clusterfuck, as when servers are told there is a limited quantity of an item, they do one of two things:

a) Tell their patrons there are only two orders of scallops left (does anyone want them)

or

tell the table the restaurant is "out of scallops" to avoid taking an order, running to the POS system, placing the order, only to find out they are already gone. A server is much more likely to tell a large table that the restaurant is "out", because then you have to stand there idly as the seven of them discuss who is going to get the last two. When you (the server) are extremely busy, especially during restaurant week, it's human nature just to lie.

Any chef want to chime in how many times they have sent word to the FOH that there are only two orders of "X Entree" left at 7:00 on a Saturday and the same two are sitting there at 11PM?

My problem is with the guest looking around the restaurant checking off who got them and who didn't, and then assuming that the restaurant was discriminating against them and showing preferential treatment to the "distinguished gentleman". What is the point of that? Why can't some people just let it go and enjoy the evening for the companionship and the meal?

*edited to try and get rid of the smiley face. No can do.

Edited January 11, 2006 by B.A.R.

[Dental_FlossTycoon]

Oh dear, such a quandry I'm in. Reservations tonight at Corduroy and was planning on ordering the scallops, but what if they don't have any but someone else gets them instead!

Oh my! What to do!

[Spiral Stairs]

... a) Tell their patrons there are only two orders of scallops left (does anyone want them)

or

tell the table the restaurant is "out of scallops" to avoid taking an order, running to the POS system, placing the order, only to find out they are already gone. A server is much more likely to tell a large table that the restaurant is "out", because then you have to stand there idly as the seven of them discuss who is going to get the last two. When you (the server) are extremely busy, especially during restaurant week, it's human nature just to lie...

It may be human nature to lie, but it's also human nature to be irritated when the lie is revealed and it becomes evident there is some other, unexpressed, reason for the differential treatment.

I really didn't get a duck-call vibe from that commenter (and I swear it wasn't me -- in fact, I've never even been to Corduroy).

You're right to note that the restaurant has a choice of damage control strategies. I think the best option, which I think was suggested during the chat, would be to say, "The scallops are our most popular dish, and the kitchen is overwhelmed with orders right now, so there would be a very long wait." If the diner still wants them, the server could say, "We would be happy to serve you an order of scallops later at the bar, or box an order up for you if you'll wait at the bar." Or some crap like that.

[Dr. Delicious]

I've only been to Corduroy once, and I went for the scallops, which of course they were out of...or so they said. This actually ended up being a good thing, because it forced me to try something different. I went for the lamb and mini-ravioli, which was wonderful. In fact, as good as the lamb was, I could eat a truck load of that ravioli. I cant wait till "giant bowl of mini ravioli" makes the menu.

[Twinklerin]

I was at the restaurant at the same time as the scallop writer and had the same thing happen to me. The difference was that the people who received them near me were significantly younger -- they looked to be about 20 and were only drinking water.

My server pulled the same line about pre-reserving scallops on their Web site. I can only assume that he meant through opentable.com, since I know that Corduroy doesn't really have a site.

Anyhow, I ended up enjoying the pork belly and striped bass. The food was a pleasure as usual, but I would appreciate honesty from a restaurant that I frequent and never hesitate to recommend to others.

[Barbara]

Oh dear, such a quandry I'm in.  Reservations tonight at Corduroy and was planning on ordering the scallops, but what if they don't have any but someone else gets them instead!

Oh my! What to do! 

That's easy: ORDER THE LAMB! And, if you are there around 8, wave at us!

[B.A.R.]

I've never heard of a restaurant allowing patrons en masse to pre-reserve food. If they allowed it before, I doubt they will continue the practice.

It's never a good idea to lie to anyone, much less someone who you rely on arbitrarily deciding your wages. It sounds to me like they handled the situation poorly, and will learn from the mistake.

Had that same server told me they were out, and was subsequently recommending them to the tables next to me, that's different.

I don't think that the lie was designed to give preferential treatment or deny the patrons the pleasure of Chef Power's scallops. A server (or several) made poor decisions under duress. To me, not a big deal.

[DCJono]

Running out of a menu item - especially a very popular or signature item - is a disappointment for the diner, but nothing more than that.

Making a guest feel like they have been lied to or treated unfairly, in my book, is a Very Big Deal. Sounds like the restaurant goofed by not treating the situation that way.

The former is a bummer, but not personal. The latter is very personal and I can't blame someone for being ticked off about it.

Running out of a menu item (or suffering other various kitchen problems that happen now and then) during a busy service can really be a clusterf*** and I totally feel for the staff over there.

[catherinenca]

I was planning to swoop in, praise my recent meal at Corduroy (which I wrote up in detail on my blog if anyone wants to read it) and then be on my merry way.

But all this scallop silliness...wow. All I can say is that we didn't order the scallops -- they're on every menu you see, at least in San Francisco, and so we were more interested in the more unusual items like Niman Ranch pork belly (amazing) and lamb sirloin (not a cut you see much). Both were out of this world, as was everything else we put in our greedy little mouths that night.

And our waiter was very, very cool.

But my point is don't go for the scallops, go for the meal. No matter what you get, it'll wow you, as long as you don't set your heart on one thing and one thing only.

[V.H.]

Thanks to goldenticket's two friends for deserting her for lunch today, because that meant that Porcupine and I got to enjoy the pleasure of her company and Corduroy instead. This was my first time ever at Corduroy and I'm kicking myself for not having come here before. The food was absolutely wonderful. I had the spring rolls, the lamb sirloin, and the chocolate hazelnut Kit Kat bars for dessert. All three courses were great but the lamb was incredible. This dish would be a great introduction for people who have never had lamb as well as being quite satisfying for those of us who are already lamb lovers. The meat was juicy, tender, very generously portioned at lunch. Thanks to Ferhat and Rissa for a superb experience!

[goldenticket]

Thanks to goldenticket's two friends for deserting her for lunch today, because that meant that Porcupine and I got to enjoy the pleasure of her company and Corduroy instead.... Thanks to Ferhat and Rissa for a superb experience!

I enjoyed both the company and the food at Corduroy today! I started with the potato crusted goat cheese - very rich, but very tasty. It's basically a ball of lovely, creamy goat cheese wrapped in very thin potato slices and then surrounded by long potato strings - all of it fried to a great crispy, spidery effect - and taste.

Next was the seared tuna nicoise salad. It was a very straightforward and simple preparation, which included a lovely, large piece of seared ahi, almost steak-like in its exterior appearance, and very nicely (barely) cooked. Other components of the salad were french green beans, some small black olives, shallots, and a poached quail egg [this appears to be quite the trend lately, based on personal experience and other posts - I like this mix-your-own-dressing concept]. It was filling but not too heavy and I enjoyed the relative 'lightness' in contrast to the starter.

I ended my meal with the apple tarte tatin, which also came with a scoop of white chocolate ice cream, atop a pool of creme anglaise. Mmmmmmmmmm! Again, a very simple dish but expertly prepared. (I will admit, I was tempted to steal a bite of V.H.'s chocolate hazelnut bars but resisted!) Tarte tatin is a classic and this version was just right (IMHO) with a firm custard base and big chunks of apple.

Service by Ferhat and Rissa and the rest of the staff was gracious and professional - thanks to them and Chef Power for a model RW meal!

[New Foodie]

I am showing my food ignorance here...what exactly is an

apple tarte tatin

[Gastro888]

I am showing my food ignorance here...what exactly is an

It's dessert decadence on a plate, that's what that is! I'd highly recommend getting that or the chocolate hazelnut bars.

My friends and I went last night for the first time and really enjoyed our experience there. Our server was pleasant and friendly. I wish I'd ordered the tuna with sushi rice instead of my pork belly. Not because the pork belly was bad (it was great!) but because the sushi rice was so tasty. YUM!

Now I just gotta work that tart off my butt...must.hit.the.gym!

[Dr. Delicious]

What exactly is an apple tarte tatin?

It's an apple tart with a stutter....Heyo!

[mdt]

I am showing my food ignorance here...what exactly is an

Click

[porcupine]

I enjoyed both the company and the food at Corduroy today!

As did I. (Thanks, goldenticket!) Go for the apple tart. Best dish I've had at Corduroy yet.

[MBK]

I had a RW lunch at Corduroy the other day, and it was a wonderful experience. I ate alone, and the maitre d was extremely kind, and stopped by my table a few times during the meal to chat, and make sure I was doing okay. I generally dislike eating alone (but not enough to miss out on RW dining!), so it was a nice and much-appreciated touch on the part of the kind maitre d.

I started with the spring rolls, which I thought were a little too heavy on the pork sausage. I had hoped they would be a slightly lighter dish, and they were most certainly not. However, the flavors were excellent, and the dipping sauce a perfect complement.

I then had the salmon with fingerling potatoes and mushrooms. It was delicious, although I was surprised by the slight tanginess (mustard?) of the dressing on the salad, potatoes, and mushrooms. It may have been described on the menu and I just overlooked it -- either way, it wasn't precisely to my taste, because I thought it slightly overpowered the flavors of the main ingredients, but it was still tasty.

And my dessert was one of the best desserts I have had in a long time. I can't say enough about the dark chocolate tart with caramelized bananas. It was decadent, and I would go back for more of that alone. Fabulous.

[Jacques Gastreaux]

I started with the spring rolls, which I thought were a little too heavy on the pork sausage. 

Oxymoron meter is inching into the red zone.

[Sthitch]

Oxymoron meter is inching into the red zone.

I think that MBK is unfamiliar with Lumpia otherwise the statement would not really make much sense.

[MBK]

It's true. I was expecting (incorrectly) them to be more like Chinese spring rolls, than Filipino. They were tasty, just heavy.

[Jacques Gastreaux]

My point was: "too much" + "pork" = oxymoron.

[Sthitch]

My point was: "too much" + "pork" = oxymoron.

I guess it depends on the dish. In something rolled-up and fried to perfection, I agree. In ice cream, well a little goes a little too far, not that they put pork in their ice cream, but it might make for an interesting mystery flavor.

[Barbara]

LydiaR kindly offered to pick us up and give us a ride to Corduroy. We got there early in order to have a drink in the bar and wait for the rest of the crew (DanielK, MoniqueDC and her friend Damon). There is a very nice Blanc de Blancs on offer for $6, which we got. Lydia, Craig and I are meeting up there again on Saturday, so she grabbed a menu from Rissa and we started trying to figure out what to have over two nights. Such a dilemma.

You know, the hard part about eating there is that, at some point, YOU HAVE TO CHOOSE SOMETHING!

I had pretty much decided on the lamb one night and the beef cheeks on the next. So, imagine my surprise when Ferhat announced that there were two portions of the Chicken Ballotine available. Ding! Ding! Ding! Monique and I both settled on that and were not disappointed. As described earlier on this thread, it is a boned chicken leg (or thigh?) stuffed with foie gras and other tasty stuff and served with a killer sauce that also has foie gras in it. What is with Tom Power and his sauces??? I haven't had a bad (or even mediocre) one yet. Craig ordered the lamb, which is being served with a Rutabaga gratin and not the goat cheese ravioli. Porcupine: Take note. I personally prefer the ravioli. One person (who will have to write her own review) ordered the beef cheeks, and two others got the pork belly. As an appetizer, I tried the cauliflower soup and let me ya, it bore no relationship to the cauliflower soup I tried to make at home. Note to self: ask for the recipe.

Nobody ordered the scallops.

Figuring out what wine to drink seemed insolvable, so what we did was this: I knew that the Reisling would go wonderfully with the pork belly and several other things. So we ordered that along with a bottle of Pinot Noir. Both were brought out and poured and we could drink whatever worked best with each dish. I thought it worked out well, but others may feel differently.

The chocolate tart was one of the offerings for dessert, so that was a no-brainer for me. I'll save the apple tart for Saturday.

Then, because Power and his crew know how much we love them, more plates came out containing a scoop of pineapple sorbet and a crisp cookie. Not that anyone was still hungry.

The company was typical for a DR.com group; i.e., very congenial. Note to lurkers: Dive into the pool!

While I'm glad I have two days to recover, I still can't wait to go back on Saturday.

[New Foodie]

Over the summer when I went I had the mozz porcupine, the scallops (much to the envy of my dinnermate) and the hazelnut bars. I'm tempted to order the scallops again when I go tonight, but I may venture out and try something new. The pork belly intrigues me. And I'm definitely leaning towards the apple tartin (even though I already had one apple dessert at Tabard Inn on Monday).

[Principia]

Note to lurkers:  Dive into the pool!

While I'm glad I have two days to recover, I still can't wait to go back on Saturday.

I'm looking very forward to trying Corduroy for the first time on Saturday night. The +1 and I managed to nab a 2-top at 9:30, thanks to Roo's heads-up.