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

[jm chen]

You know what this site could really use? Another Restaurant Week review of Corduroy!

And here it is.

Had a lovely lunch of old favorites and new ones -- goat cheese, chicken, and apple tart -- in highly pleasant DR company. The chicken was a particularly nice surprise, juicy but neat, on a bed of melty, bacony Savoy cabbage. If one must eat a vegetable, this is the way to make it go down easy, that's for sure.

There are no bad desserts at Corduroy. The apple tart was one of the not-worst. Soft, squishy apples on creamy custard over a bit of a crust, in a melting puddle of white chocolate ice cream. I'm sure I'm fooling myself to say it wasn't rich, but it... okay, it was rich, but it wasn't heavy.

Expert work from everyone, as always. And an utter bargain at $20.06.

[Edited because I fastforwarded a year on the price, oops.]

Edited January 12, 2006 by jm chen

[brr]

You know what this site could really use? Another Restaurant Week review of Corduroy!

and another......

delightful lunch with jm chen - I went with the cauliflower and parmesan soup special, the sirloin of lamb with a goat cheese and rutabaga gratin and the pistachio bread pudding

all three were very good, the lamb carried a $3 upcharge but was worth it - cooked exactly to order and the bread pudding was wonderfully moist and tasty

off to the gym!

[Dental_FlossTycoon]

The Rockwellian's have invaded Corduroy!

Went last night for the first time with my girlfriend to Corduroy as well. Got there a little early and had a few drinks at the bar. I had a Campari and Sprite, she a Stoli and Soda.

The place was packed and rightly so. The entire meal was fabulous, just like I expected it to be since all of you have done nothing but rant and rave over this restaurant.

I don't think Nadya was working, but a pleasant hostess who immediately noticed that I had put that I was a fellow D.R. Gee, I feel so special and feel so guilty trying to be "that Washingtonian" who's part of a special club.

First course I had buffalo porcupine mozzarella with a tomato coulee and I think basil puree. Quite different of course than the norm. Mostly like a gourmet mozzarella cheese stick with marinara sauce, but elegantly presented. Second course, she had the lamb, I had the Scallops. Oh those Scallops are so beautiful looking, everyone nearby couldn't help but stare at them too. She really enjoyed the lamb, lovely flavor I think she said. Scallops of course were up to par for Corduroy. Mushrooms added the right combination of flavor with the mashed potatoes.

Dessert was fresh berries and cream for me, sorbet for the gal. Presented very artfully, like everything else. While waiting for the check Rissa stopped by and introduced herself. Apparently there were six other DR folks at the table nearby. I'm sure you know who you were, we seem to be everywhere at Corduroy.
Thanks Tom, Rissa, Ferhat for a wonderful time, I plan to come back soon!

[Jacques Gastreaux]

I don't think Nadya was working, but a pleasant hostess who immediately noticed that I had put that I was a fellow D.R. 

Nadya "works" the door at Bistro Bis.

[AlliK]

Great RW dinner tonight (as expected given all the feedback Corduroy has received this week). Kabocha squash soup and microgreens salad to start - the soup was quite strongly flavored with what our waiter identified as pancetta (not a bad thing, or course!). Lamb sirloin with rutebaga gratin and black grouper with clam sauce as mains - clam sauce was described as sort of a clam chowder, but think less creamy. Pistachio bread pudding and alsatian apple tart for dessert - I really enjoy how the desserts here aren't overly sweet. I'll admit to being a little bummed that the chocolate tart with caramelized bananas had morphed into a white chocolate tart on the menu...I'm not a big white chocolate fan.

I was curious to see several tables stay empty while we were there - granted we had an earlier reservation, but even by 8:30 when we left there were 2 or 3 4-tops that hadn't appeared to have anybody seated at them yet. People are missing out on the best value of the RW options!

[Barbara]

I'll admit to being a little bummed that the chocolate tart with caramelized bananas had morphed into a white chocolate tart on the menu...I'm not a big white chocolate fan.

I was curious to see several tables stay empty while we were there - granted we had an earlier reservation, but even by 8:30 when we left there were 2 or 3 4-tops that hadn't appeared to have anybody seated at them yet. People are missing out on the best value of the RW options!

We must have crossed paths, since our reservation was for 8. They must have run out of the dark chocolate tart, since we were given a choice. I'm not a fan of white chocolate either, under most circumstances, but the dark chocolate tart is a KILLER.

Because Corduroy is located in a "tourist" hotel, they need to keep some tables available for "walk ins." Which means you can call Rissa and see if she can accommodate you or just WALK IN. Note that if you have to be seated in the bar, the entire dining room menu is available. (You cannot order the anything from the bar menu in the dining room. Comprende?)

And, MDT, a bunch of people you know are going to be there on Saturday, so give us a shout-out, OK?

Last night our group contemplated doing the "TO ROCKS" toast just to see who might turn their heads, but we chickened out.

[Principia]

The Rockwellian's have invaded Corduroy!... I don't think Nadya was working, but a pleasant hostess who immediately noticed that I had put that I was a fellow D.R.  Gee, I feel so special and feel so guilty trying to be "that Washingtonian" who's part of a special club.

Are we supposed to be noting in OpenTable if we're from here? Does that help the board out in some fashion? If so, I'll go tack on a note.

[collije]

I just came back from eating at Corduroy tonight with a date.

My experience echoes much of what's been posted before. Great food, & great service. Started with the Buffalo Mozzerella Porcupine [Cauliflower Parmesean was unavailable by the time we eat], then moved to the Scallops [well worth the $5 upcharge from the RW pricing], & ended with the Apple Tart [simple but not overly sweet]. Everything was very very good. Service was attentive & courteous. Rissa was a treat as well.

Have to say, I've found a great restaurant to keep coming back to. Can't wait to try the rest of the menu!

I help run a weekly dining group from Meetup.com. Been inquiring with Corduroy about a group dinner there sometime in the next 2 months, gotta lock that down

Edited January 13, 2006 by collije

[New Foodie]

Last night our group contemplated doing the "TO ROCKS" toast just to see who might turn their heads, but we chickened out.

We were there for an 8:00 seating last night as well, so I'm sure I would have been looking over if I had heard such a toast

I went to Corduroy once over the summer, but my three friends with me last night had never had the pleasure before. Ferhat was our waiter the entire evening (he did not tell us his name that I can recall, but I'm pretty sure it was him) and was wonderful! He explained things on the menu we had questions about and told us what was in the dishes when he brought them out (like the purees with the porcupine).

I had the cauliflower and parmesean soup and it was nothing short of fantastic. I'd heard Tom Power's soups are something to write home about, and this didn't disappoint. Creamy and cheesy and delicious. The squash soup was also tasty and the other two enjoyed their mozzarella.

After hearing about Corduroy's famous scallops for months, my friends all ordered those for their entree (there was a $5 upcharge for them last night when they were regular price over the summer...is that because it's winter?) and they each raved about them. I believe one direct quote was, "That may have been the best entree I've ever had." I had the pleasure of the scallops back in August, so I decided to go with the pork belly and thoroughly enjoyed it. Having never had pork belly before, I was a bit skeptical, but it was prepared wonderfully and even something as simple as cabbage with it tasted great.

We each had a different dessert (pistachio bread pudding, white chocolate tart with caramelized bananas, apple tart and seasonal berries) and when we ordered Ferhat implored, "No one wants to try the chocolate hazelnut bars?" Haha They are awesome, but since I'd had them before, I wanted to try to white chocolate tart. I too am not always a fan of white chocolate, but this dessert was as good as the rest of my meal.

Rissa came over to say "hi" before we left (I had noted in our OpenTable reservation about being Rockwellians) and she was as great as everyone says she is!

Thankfully this was my last RW meal this week (I say thankfully because both my wallet and waistline need a break), but Corduroy was a wonderful way to end things!

Edited to add: I almost forgot! Before we ordered anything, while we were still perusing the menu, Ferhat came out to inform us that there was only one order of cauliflower parmesean soup left in the kitchen. I of course requested it right then and was lucky to have done so! Thanks so much for the heads up!!!

Edited January 13, 2006 by NewFoodie

[gks_eats_dc]

I went to Corduroy Saturday night. It's no surprise that the meal was top notch. I had: porcupine, lamb sirloin, cheese plate. Didn't realize as I was ordering the latter that I had already had too much cheese. My companion had: butternut squash soup, tuna, hazelnut bars. You can read a full review as the inaugural post on a new DC food blog.

One anecdote worth sharing. I spilled a little wine (Chateauneuf-du-Pape, specifically) on my jacket. The waiter noticed and politely offered water. He returned with a napkin, half of it with cold soda water, the other dry ready to dunk in a cup of boiling water. Wow. That's good.

[DanielK]

A belated mini-review from Wednesday. I was at the Rockwellian table with Barbara, MoniqueDC, Lydia R and friends this past Wednesday.

Mini-review, because what else can you say about this place that everyone hasn't already said? I'm not a big cauliflower fan, but the cauliflower-parmesan soup was intensely pleasing. You can't ever go wrong with Tom's soups. I was completely undecided on entree, but Ferhat insisted that I must have the pork belly, as I'd never had it before, and he was of course correct. Barbara was so right about pairing it with the Riesling. I had the hazelnut bars for dessert, because even though I've had them before, it's one of my all-time favorite desserts.

Service from Ferhat was of course outstanding, though it felt weird every time he said "sir" to me. I mean, dude, we drank scotch together at the last picnic... Rissa of course was the perfect host, and the sorbet "gift" from the kitchen was appreciated by all. A brief shout out to server kitkatpaddywak, who recognized me when I walked in as "the guy who brought scotch to the Ray's dinner". I suppose there are worse things to be known for.

Now if we can just get Tom to open up a "Corduroy Classic" in Silver Spring next to the (eventually) forthcoming "Ray's Classic", I'll be a happy man.

[Principia]

Just returned with the +1 from our first ever trip to Corduroy... and I must say it did not disappoint!

We saw Jacques' 6-top there, and presume the folks sitting next to us were fellow DRers as well (since he stopped by their table on the way out)... plus I think at least one other 6-top, so it would seem we were occupying over half of the front room!

My +1 had the buffalo mozzarella porcupine (or as he put it "the cheese tribble"), which looked quite delicious. He followed that up with the peppered tuna steak, and ended with the white chocolate tart with caramelized bananas.

I had the cauliflower-parmesan soup, the mélange of seasonal vegetable, and the dark chocolate tart with caramelized bananas.

Ferhat was terrific. He was thoroughly patient with the +1's questions, and was even considerate enough to enquire about my vegetarian status, as the soup has a chicken stock base - which doesn't offend me, since I know just about any soups from a restaurant will have something other than a vegetable stock base.

The soup was excellent, a perfect balance of the constituent flavors. In the vegetable platter, for those wondering, came the goat cheese mini-raviolis, haricots verts, garlic mashed potatoes, sautéed baby orange and yellow carrots, sautéed mushrooms, and last but not least, the sushi rice/hajiki dish that also accompanies the tuna. All of the vegetable preparations were excellent, but the rice dish was a particular stand-out. I adored the dark chocolate tart, particularly for the chef's clear respect for the main ingredient. I can't tell you how many restaurants at which I've had dark chocolate desserts that were sugared to within a millimeter of supersaturation, presumably to "fix" what the kitchen perceived as a too-bitter taste. The cocoa ice cream was similarly unabashed. And the caramelized bananas alone would serve as an admirable dessert (mmm, banana brulée).

I hope that our trip tonight will represent the first of many such visits. The bar menu looked like fun too.

Edited July 30, 2013 by RWBooneJr.

[mdt]

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

Unless the dessert was different earlier in the week, it is an Alsatian Apple Tart and not an tart tatin that is being served at Corduroy. Nevertheless a wonderful dessert, especially with the white chocolate ice cream.

Not much else to add about my dinner last night except that I loved the pork belly!

[Camille-Beau]

We saw Jacques' 6-top there, and presume the folks sitting next to us were fellow DRers as well (since he stopped by their table on the way out)... plus I think at least one other 6-top, so it would seem we were occupying over half of the front room!

Beau and I were part of Jacques' 6-top last night for our first ever visit to Corduroy which will definitely not be the last. Loved everything, particularly the taste of Jacques' cauliflower parmesan soup and beef cheeks. Run, do not walk, to Corduroy for those cheeks... wow! My lamb shank served with the goat cheese ravioli was tender and delicious. Loved the chef's 'gift' of the seared scallop dish -- it truly lives up to it's reputation. Excellent wine, dining companions and service -- Rissa and Ferhat, thanks for a wonderful evening. We'll be back soon!

-Camille

[Barbara]

Not much new to add about the food, either, except to say that the lamb sirloin was served with the goat cheese ravioli last night. The leftovers were reheated for lunch today and, surprisingly, didn't suffer much for that. LydiaR's +1 got the crispy grouper with the clam sauce and, Lawdy, that looked good. I didn't know him well enough to ask for a bite, however. Just ANOTHER dish that has to be tried.

Just wanted to give a shout-out to the wines-by-the glass list. Thanks to directions from Ferhat, we found some interesting things amongst all that Greek (to us). Something new to me is the white Chateauneuf-du-Pape. Spicy, flavorful, not-too-sweet, and went well with the salad I had and I think it is another candidate to accompany the pork belly.

We could not have been taken care of better in any restaurant on the planet. Plus, LydiaR and Squids contributed some truly delightful men to the party. I keep meeting the most congenial, civilized people through this website. It's astonishing to me.

[bookluvingbabe]

Wow! Sounds like everyone is having great times. We're going tonight at 8 and I will try very hard to order something other than my usual lamb....

[crackers]

Beau and I were part of Jacques' 6-top last night for our first ever visit to Corduroy which will definitely not be the last.  Loved everything, particularly the taste of Jacques' cauliflower parmesan soup and beef cheeks.  Run, do not walk, to Corduroy for those cheeks...  wow!  My lamb shank served with the goat cheese ravioli was tender and delicious.  Loved the chef's 'gift' of the seared scallop dish -- it truly lives up to it's reputation.    Excellent wine, dining companions and service -- Rissa and Ferhat, thanks for a wonderful evening.  We'll be back soon!

-Camille

Our table had two lobbyists, a judge, two practicing attorneys and a law firm administrator, and we didn't talk politics! That is some kind of feat in this town. And a testament to the deliciousness of the food and wine.

Thank you Chef Power for making your special dark chocolate tart for me. I was in a chocolate coma the rest of the night. (And that was just after I'd come out of my cauliflower soup concussion, and lamb swoon.) I think we'll all need time to recover from Restaurant Week.

[Jacques Gastreaux]

Just a quick note to rave about the beef cheeks. They are stunning. A basball sized mound of the stuff comes out atop a bed of Power's famous tarbais beans topped with haricot verts. It is difficult to describe the texture of the braised cheeks. They do not stand up to a fork and they literaly melt in your mouth. A word of caution though: if you plan to order the cheeks, go light on the appetizer (I recommend a salad). The cheeks are very rich and filling. I had the cauliflower/parmesan soup to start and I was beginning to slip into a stupor about half-way through the cheeks.

[Barbara]

A word of caution though:  if you plan to order the cheeks, go light on the appetizer (I recommend a salad).  The cheeks are very rich and filling.  I had the cauliflower/parmesan soup to start and I was beginning to slip into a stupor about half-way through the cheeks.

I couldn't agree more with this. Power's soups are all luscious, but they are also filling. Having learned that lesson on Wednesday, I ordered a salad as an app. However, LydisR's +1 had the cauliflower soup and the grouper. Looked like a fine meal to me.

On the other hand, what could be better than a lunch of salad (any of them) and soup in this weather??? And, the cheeks are braised, so would the leftovers would be quite nice the next day. FYI.

[New Foodie]

Not much else to add about my dinner last night except that I loved the pork belly!

I had never even heard about pork belly until recently (although I'd always loved pulled pork BBQ, pork chops, pork loin, etc) and now I know how wonderful that belly can be! Thanks, Chef Power!

[jdl]

Just a quick note to rave about the beef cheeks. 

Jacques,

This is a new menu item I take it? Anything else that's been added over the past 6 or so weeks? (The last new thing I noticed was the chicken ballotine.)

Josh

[Jacques Gastreaux]

Jacques,

This is a new menu item I take it? Anything else that's been added over the past 6 or so weeks? (The last new thing I noticed was the chicken ballotine.)

Josh

The beef cheeks were not on the menu the last time I dined at Corduroy, which was at the time of Lanilo's going away shindig. When I saw them on the menu I knew I had to have them. The tarbais beans were just an added bonus.

ETA: Keep in mind that this was restaurant week. I did not pay too much attention to the menu with an eye to what was new. I do not believe the chicken ballontine was on the menu Saturday evening. But those beef cheeks, damn.

Edited January 16, 2006 by Jacques Gastreaux

[KeithA]

Went to Corduroy last Saturday night for RW. It was the first time there for all 4 of us and after reading so much praise, we were sadly disappointed. Maybe we expected too much because of the hype or maybe it was an off night, but it sure wasn't great.

The food was ok, but not spectacular. The service was not good (more on that below).

We started with 2 kabocha squash soups, one cauliflower-parmesan soup, and I had the mozzarella porcupine. I was told the squash soups were ok. I tasted the cauliflower and didn't think it was anything special. My wife who ordered it thought it was way too salty. My mozzarella porcupine was an interesting presentation but was basically just warmed over cheese with crunchiness. It was a pretty good course though, but definitely not spectacular as I expected.

The entrees were 2 scallops, beef cheeks, and a roast chicken. The word used by the others for their dishes was "satisfying" - not tasty, not great, just ok and filling. There hunger was merely overcome. As for my opportunity to taste these great scallops and I really like scallops - I was rather disappointed. The scallops were a nice size portion and properly cooked, but were very basic. The accompanying sauce and mushrooms merely added a light accent, but not too much flavor. The garlic mashed potatoes were good, but overwhelmed the flavor of the scallops. This was a good dish, but again nothing spectacular.

For desserts, we had chocolate hazelnut bars (sadly I didn't get a bite, but my guest said simply they were rich and chocolately - not sure if they were good or not), Alsatian apple tart (which my wife said was tasty, about the only dish she enjoyed), and I had the white chocolate tart with carmelized bananas with white chocolate ice cream. The bananas and ice cream were nice and something different, but the tart was super dense I had to use a knife and lacked flavor.

I mention all of the food first, because I think food is more important than service when dining and usually don't nitpick over minor service snafus. However, there were so many service mistakes that cumulatively it is worth kvetching about.

First, while waiting for the rest of our party to arrive, I sat at the bar, which was empty and asked for a glass of water. The bartender said sure thing and then proceeded to do other work and disappear. After 15 minutes, I had to ask another server behind the bar for the water.

Then our server and the rest of the dining room staff proceeded to ignore and confuse us. We were given a wine list which did not include wine by the glass. When one of us asked the server what wines were available, he said he'd bring a menu. He then returned with a mini-menu listing various wines by vineyard, but not by grape variety. This was odd because then we needed to ask the waiter whether this was a Malbec or a Pinot Noir or what not since none of us had any clue. Then when our waiter placed the proper wine glass out for the orders, he didn't remove the empty one from my setting even though I didn't order wine.

Then followed the oddest part. 4 people at a small table were given not 1, not 2, but 3 plates of butter (each with enough for 4 people or more). These plates took up so much room that the large bread basket had to be place directly in front of one of us. This caused further problems when our appetizers arrived because there was no room on the table for these plates. The servers squeezed our plates on the table requiring us to consolidate the butters and bread plates to make room.

Next appetizers arrived very quickly, but the entrees took 25 minutes or so after we were done with the appetizers.

Finally, when we were finally done with our desserts. 3 plates were cleared and 1 which still had some dessert on it was left. After a buser asked to take the last plate, the plate was left and so were we for 20 minutes or more until I was able to flag down our server to ask for the check.

All of this occurred during RW, not known for great service, but the restaurant had a lot of empty tables on a Saturday night between 8pm till 10:30. As I said a lot of these service issues are nitpicky and if the food had been great, I would overlook them, but the combination of merely ok food and lots of bad service make me give this dining experience a C at best.

[Jacques Gastreaux]

Went to Corduroy last Saturday night for RW. It was the first time there for all 4 of us and after reading so much praise, we were sadly disappointed. Maybe we expected too much because of the hype or maybe it was an off night, but it sure wasn't great. 

The food was ok, but not spectacular.  The service was not good (more on that below).

I was there Saturday evening as well and my experience was much different than yours. Service was impeccable, the caulifower soup uplifting, and the beef cheefs unbelievable. The wine service was excellent as well.

[RaisaB]

I was also at Corduroy's last week, (for the first time), and spent a magical evening there. The wine was incredible in taste,value,and service. The Kombacha Squash soup was outstanding,as the Porcupine, Lobster salad, etc. The beef cheeks were the absolute BEST I have ever tasted, I am still dreaming about them. The Bread pudding to die for. The service was on par with any 3* in France.(I am serious here).I don't fawn about restaurants much but I absolutely loved this place, so were we at the same place Keith?

Please give it another try. I find it exceptional!

Damn it,my spacebar is not working right!

Edited January 19, 2006 by RaisaB

[bookluvingbabe]

I was there Saturday evening as well and my experience was much different than yours.  Service was impeccable, the caulifower soup uplifting, and the beef cheefs unbelievable.  The wine service was excellent as well.

We were there on Sunday and had fine service, the soup was amazing and the beef cheeks tasted like burnt pot roast. Fortunately, I like burnt pot roast but I'm not sure that was the effect they were after. Mr. BLB had the scallops and I am getting those the next time we're there. The wine by the glass list is a bit strange but I've found the staff to be very helpful when I ask. Although I will sometimes randomly order just for the hell of it.

As to service issues: I did have one awful service experience at Corduroy a year or so ago with several staffers who are still there--just a chain reaction of bad things happening and deer in the headlights reactions that made things worse. I sent Chef Power a detailed letter--he had already heard about the problem from the staff and they had already taken steps to make sure the issues didn't happen again. I've never seen the same problems again and we've been back several times since then.

So, take the time to talk to the staff about your problem. Talk to the Chef. Really. They listen! That's what seperates the good places from the great places.

Jennifer

[Barbara]

I was there Saturday night with five other Rockwellians. We had an unusual situation, which the appropriate person will have to elaborate on. (Although it seemed to me that things were handled very smoothly and satisfactorily. I'll be happy to be corrected on that.)

KeithA: All I can say is that I'm SORRY you were disappointed in your meal and your service. We weren't. I will go back and eat Tom Power's food and be served by the staff in a heartbeat--saying this as someone who has given them a challenge or two. What more is there to say?

EXCEPT: Power charges $5 (ID EST: 5 MEASLY DOLLARS) for his soup at the bar during lunch. I wouldn't be the least surprised to see the price go up after this. And, when you look at the regular menu, you will see that one can very easily have an appetizer and main course for $30. RW amounts to a free dessert. I will happily eat Power's desserts any time.

As an aside: Both of my late parents-in-law PLUS my favorite (maternal) aunt all had birthdays in January. One year, we took all three of them to La Colline. Oh, how I wish we could have taken them to Corduroy, except that it didn't exist at the time. No matter, I will take my aunt for lunch for her birthday. May even insist that my brother jump on the subway and join us.

Food this good and as affordable as this may be available elsewhere in the city, but I don't know WHERE.

Edited January 19, 2006 by Barbara

[ctay122]

I was there Saturday night with five other Rockwellians.  We had an unusual situation, which the appropriate person will have to elaborate on.  (Although it seemed to me that things were handled very smoothly and satisfactorily.  I'll be happy to be corrected on that.)

KeithA:  All I can say is that I'm SORRY you were disappointed in your meal and your service.  We weren't.  I will go back and eat Tom Power's food and be served by the staff in a heartbeat--saying this as someone who has given them a challenge or two.  What more is there to say?

EXCEPT:  Power charges $5 (ID EST:  5 MEASLY DOLLARS) for his soup at the bar during lunch.  I wouldn't be the least surprised to see the price go up after this.  And, when you look at the regular menu, you will see that one can very easily have an appetizer and main course for $30.  RW amounts to a free dessert.  I will happily eat Power's desserts any time.

As an aside:  Both of my late parents-in-law PLUS my favorite (maternal) aunt all had birthdays in January.  One year, we took all three of them to La Colline.  Oh, how I wish we could have taken them to Corduroy, except that it didn't exist at the time.  No matter, I will take my aunt for lunch for her birthday.  May even insist that my brother jump on the subway and join us.

Food this good and as affordable as this may be available elsewhere in the city, but I don't know WHERE.

We did Corduroy last Sat for RW and we were not disappointed. We asked for Pamela, our server last RW in Aug. She is wonderful. We dined from 8 - midnight. Couldn't decide on the first course, so we did 2. We both had the squash soup (the cauliflower was not offered, it sold out the evening before, they were making new - I thought about that soup all day and I just knew they would be sold out, figuring we had an 8 pm reservation). The soup was a type of Japanese squash with bacon, ham and foie gras all pureed together - excellent. For our second first course my husband had the lobster salad and I had the micro greens with lemon dressing,very refreshing. For the main entree I had to try the scallops, and my husband had the pork belly and he said it was outstanding. The scallops lived up to their reputation. I like the way the came prepared on those little mounds of garlic mashed potatoes (yummy), and I thought the sauce was wonderful, and I don't like mushrooms, but I ate the whole thing. For dessert we had the creme brulee and the chocolate hazelnut bars (two would have been enough for me). We splurged on an expensive (at least to us anyway, $75) bottle of wine (a Pinot, it was nice and smooth). One thing I like about Corduroy RW is that you get a full serving for each dish. I just love the place. I wish Chef Power would write a cookbook, (hint, hint, Chef if you ever read this) I would love to make his recipes at home.

[dirtymartini]

I have to start this post with a disclaimer,I am not speaking for Corduroy,(Tom Power,Rissa,etc)I am speaking about Corduroy.

RW was an incredible experiance.I saw the entire staff work double shifts(around 80 hours!)to try and please everyone that came through the doors.For the most part it sounds as if we succeeded.There were some hiccups though.Kieth, I am sorry you were underwhelmed.As a waiter(possibly yours) I always want to give the best service.Some times I fall short.I would never be offended to here feed back on how I might improve.Several things that were mentioned are subjective however.Too much butter for some might not be enough for others(I have seen customers plow through butter as if studies on cholesterol didn't exist).The wines by the glass menu maybe physically small but, the are 8 offerings,1 champagne,1 sparkling,3 white,3 red,that cover a pretty broad spectrum.All the wines are French and listed as they are on the label,by region as oppossed to varietal.Our waitstaff goes through training on all the wines by the glass and is encouraged to taste each one.Any question(s) about the menu(wine or otherwise)are always welcomed.I hope you will give us another chance.Ask for me.I promise to give you my best.

It was great to see so many people come out and give us a try.It was even better to see so many repeat guests.I feel like part of a family with Corduroy.And Tom Power has revealed himself as the James Brown of the restaurant biz...80 hours is a normal week for him.Thanks again,Tom Brown

[Barbara]

. . . and the Very Dishy Tom Brown didn't even mention his "tailoring" services. It's nice that he isn't tired of seeing the same ol' faces.

Edited January 19, 2006 by Barbara

[Jacques Gastreaux]

. . . and the Very Dishy Tom Brown didn't even mention his "tailoring" services.   It's nice that he isn't tired of seeing the same ol' faces.

FYI: Tom Brown is the sibling of Derek Brown of Firefly fame.

[Walrus]

Too much butter for some might not be enough for others(I have seen customers plow through butter as if studies on cholesterol didn't exist).

Um...that would be me!!! What is this cho...les...ter...ol... of which you speak?

[Barbara]

FYI:  Tom Brown is the sibling of Derek Brown of Firefly fame.

Otherwise known as "Dishy Derek."

[Mark Slater]

Otherwise known as "Dishy Derek."

Wrongo Dongo!! He's known as "Dreamy Derek".

[CrescentFresh]

I mention all of the food first, because I think food is more important than service when dining and usually don't nitpick over minor service snafus.  However, there were so many service mistakes that cumulatively it is worth kvetching about.

Y'know. You're right. It happens at Corduroy. It's happened to me. Quite rarely, mind you, but they have their moments from time to time when I think they're operating sub-par. And I've told them. Rissa will tell you I'm pretty clear and straightforward with the issues I raise with them. And I do it because I know they care. I know they'll take my concerns to heart and will do anything and everything they can to improve not only for me but for every other customer that walks through their door. That's why I love Corduroy so much. It's why I dine there regularly, bring friends and family, pop in simply for a pint of beer, or host a birthday party for two dozen.

I've been to countless restaurants where I'd mention a concern and they'd look at me as if I was wearing nothing but peanut butter. The jaw drops and all they want to do is get rid of me as fast as possible. That doesn't happen at Corduroy.

They'll take anything and everything you say about their service seriously and do anything possible to fix, tweak, correct and mend for you and future customers. So, don't write them off.

I do have to say, though....the butter dish thing? Did you recommend they remove them or did you let them fight for space?

Seriously. They're good folks. And worthy of repeat visits.

[KeithA]

I do have to say, though....the butter dish thing?  Did you recommend they remove them or did you let them fight for space?

Seriously.  They're good folks.  And worthy of repeat visits.

The THREE dishes of butter were just ridiculous. Why would any one crowd a small table of 4 with so many extra dishes. The table was so crowded with extra plates that my wife's entree was placed to her side (where a bread plate would normally go) because the server couldn't fit it in front of her.

Like I said all of the service issues were small, but all together they added up.

As for the food, everybody has different tastes. I'm all for simply prepared dishes, but I don't usually rave about them when they come out of professional restaurants. I was expecting to be wowed after the great reviews. Look at how many times in this thread, the words "reputation" and "scallops" are used. Maybe next time will be different. I can only hope.

[Sthitch]

As for the food, everybody has different tastes. I'm all for simply prepared dishes, but I don't usually rave about them when they come out of professional restaurants. 

Simple is generally much more difficult to pull off than complicated ones. There is nothing to hide its faults. It sort of reminds me of why a very plain looking Vera Wang wedding dress costs so damned much money, there are no beeds or lace to hide poor stitching, and other flaws, so it must be close to perfect to work.

I am curious from reading the reviews did you expect that Corduroy was going to be Washington's version of Tru?

[Al Dente]

I had a delicious red snapper bisque last night at the bar, followed by steak frites. I have been to Corduroy a handful of times, yet I had never met Rissa until last night. After my meal, I mentioned that I had been tempted by the lobster salad instead of the bisque, so Rissa went back to the kitchen and came out with an amuse of the lobster salad. Nice touch, and much appreciated!

[CrescentFresh]

I had a delicious red snapper bisque last night at the bar

The aroma from that bisque alone is enough to send you into a seizure of joy.

[amyblues]

I had my first dining experience at Corduroy this past Saturday night and I'm wondering what took me so long! We had reservations last Saturday for RW but gave them to a friend since we took an unexpected trip to NY. 1 week later we went, but it was worth the wait.

I ordered the mixed greens with shallot vinaigrette and the +1 had the hearts of romaine caesar. Have you ever had a dish that makes you realize you've been cheated all this time when having that same dish elsewhere? The caesar salad was so good, with so much depth of anchovy and garlic in the dressing, that it made me angry at all the other restaurants claiming that they're serving something in the same league. The mixed greens were lovely, simply prepared with shaved radishes (a nice touch) and diced tomatoes (I pushed these aside as they had no flavor).

For dinner, I had the seared tuna with sushi rice and seaweed salad and the +1 had the wagyu beef, ordered medium, with a gruyere potato cake and haricot verts. I love seared tuna and this was one of the best preparations I've ever had. I had a hard time not scraping up every last grain of rice from the plate. The steak was tender but still meaty, and delicious. I would have gone for medium rare or rare, but the medium was still nicely pink and juicy with a good char on the oustide.

For dessert, we both ordered the dark chocolate tart with hazelnut ice cream and caramelized bananas. I love dessert, he loves dessert, and I knew that if we ordered one to split there could be a fight on our hands so we each got 1. That first bite of tart so was delicious neither of us could speak.

Our server was wonderful, making great suggestions for wine pairings (a chateauneuf du pape for me, a bordeaux for him). All told, our meal for 2 salads, 2 entrees, 2 desserts and 2 glasses of wine plus tax and tip was $130. Worth it, and we'll be back.

[gks_eats_dc]

Our server was wonderful, making great suggestions for wine pairings (a chateauneuf du pape for me, a bordeaux for him). All told, our meal for 2 salads, 2 entrees, 2 desserts and 2 glasses of wine plus tax and tip was $130. Worth it, and we'll be back.

Sounds like you had a pleasant meal. I like the tuna very much, but I am not sure I'd ever eat it with a Chateauneuf-du-Pape. If anything, I might have switched those pairings. What did you think of them?

[amyblues]

Sounds like you had a pleasant meal.  I like the tuna very much, but I am not sure I'd ever eat it with a Chateauneuf-du-Pape.  If anything, I might have switched those pairings.  What did you think of them?

To be honest, I don't know much about wine pairings. I was nearly done with my glass by the time dinner came so I didn't have a chance to really pair it with dinner, but I liked it quite a bit. I'm more of a liquor drinker than a wine drinker, though, but would like to learn more about pairings etc.

[JPW]

Sounds like you had a pleasant meal. I like the tuna very much, but I am not sure I'd ever eat it with a Chateauneuf-du-Pape. If anything, I might have switched those pairings. What did you think of them?

FWIW, it's a white CnP

PS - Amy, there were at least three other Rockweilers in Corduroy on Saturday night. Edited July 30, 2013 by RWBooneJr.

[amyblues]

FWIW, it's a white CnP

PS - Amy, there were at least three other Rockweilers in Corduroy on Saturday night.

Yes, I should have added it was a white wine. Thanks for the heads-up, Joe! I noticed a table of 4 that had an order of the scallops as an appetizer, and that piqued my interest if anyone was from the board.

[JPW]

Yes, I should have added it was a white wine. Thanks for the heads-up, Joe! I noticed a table of 4 that had an order of the scallops as an appetizer, and that piqued my interest if anyone was from the board.

Don't know about that table, but next time look in the bar.

[gks_eats_dc]

Yes, I should have added it was a white wine.

Ah, a white Ch.neuf. I should have just realized that. Okay, makes more sense.

[Jlock]

Lackadaisi and I were two such "Rockweliers" at the bar on Saturday evening...

enjoying soup...

enjoying scallops...

enjoying lobster salad...

leaving happy....

returning soon...

[jaimetown]

Yes, I should have added it was a white wine. Thanks for the heads-up, Joe! I noticed a table of 4 that had an order of the scallops as an appetizer, and that piqued my interest if anyone was from the board.

Guilty as charged! Tom Brown was our waiter (I asked for him, as I've gotten to know him over the months as a wine rep), and I had to get the scallops as the first course (we were ordering a big gun Cabernet with our main, and ordered the steak special with port reduction sauce - awesome BTW), and I HAD to the get the scallops as my first course (based on the reviews on dr.com)... We had a GREAT TIME and the food was fantastic all around.

Corduroy IMO is the best all around restaurant in the city right now (food, service, the wine list... oh, the wine list!!!). We ordered a bottle of Littorai 2001 Chardonnay Theierot Vineyard (Ted Lemon is the only American EVER to have been a winemaker in Burgundy), and it was great with the scallops. I also brought a bottle of Sauzet 2002 Puligny Montrachet 1er Les Perrieres... needless to say, I could have had the scallops for first, main AND dessert!

[jdl]

We ordered a bottle of Littorai 2001 Chardonnay Theierot Vineyard (Ted Lemon is the only American EVER to have been a winemaker in Burgundy

Now you're talking. I love me some Littorai ... particularly the Pinots. Had my second-to-last bottle of the 97 One Acre last year, and it was just marvelous. (Turns out, by the way, that Eric Ziebold at CityZen is a huge Littorai PN fan, too.)

I'm sure more people would become Littorai devotees if the wines were offered in more restaurants outside of California. Gotta love that Corduroy list!

[bookluvingbabe]

Okay--I'm obsessed with those damn scallops. How often to do they appear on the menu? While I would have a perfectly pleasant meal without them on the menu, I want to hedge my bets, especially since I will not be entering the lottery for dinner next month.

Any advice?

Thanks!

Jennifer