Tom Power
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Posts posted by Tom Power
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Excited to announce we have a new pop up in the alley behind Corduroy and Baby Wale. "Clos Du Roy"! The walled in patio is open each night at 5 PM and taking reservations until 8:30 as all patrons must leave by 10 to keep our neighbors happy. We are open 7 nights a week weather permitting. Haven't watched the weather like this in a long time. Just received some beautiful Tuna today- fatty and fresh.
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Liquid Liquidation Is Back! (that's for the old school)
Corduroy quietly reopened for takeout last week. This is more than a pivot, it's a brand new business with a lot of resources not going to use. I have a lot of beer, wine and spirits on the shelf that might as well find a good home. We have takeout, a virtual farmers market and super discounted adult beverages. You can pick up dinner, produce and cheap drinks in one stop curbside pick-up. All alcohol purchases must be made with the purchase of a prepared food item. Here is the To Go wine list that will be on line tomorrow. Ordering is online through Tock right now which is still adapting to this. Email corduroydc@mindspring.com for details.
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4 hours ago, Mark Slater said:
Lord knows there's enough wine..
That makes at least 3 of us!!
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5 hours ago, zgast said:
I'm impressed the manager was the one who took the garbage out!
The dishwasher who was interested in drinking unfinished drinks had to take the trash out
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On 2/28/2020 at 1:21 PM, Ericandblueboy said:
Never heard of the term "catfishing" food. Is this a term used in restaurants? I thought it only relates to online dating.
I have never heard of cat fishing either. I have heard of the bus bucket buffet though. I worked at one place where the manager insisted all liquids left in customers glasses got shaken out into the trash. That accomplished 2 things - minimized how much he could drink out of those glasses AND it made the garbage; that he would have to take out at the end of the night, EXTRA heavy!
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Upstairs at Bistro Lepic could be good
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On 1/5/2020 at 3:25 PM, Mark Slater said:
That's a Michel Richard dish, prepared the same way, with Saranwrap.
The shape of the fish is all Michel. He loved to make things perfectly round. I never saw sushi rice, hijiki or lotus root in any of Michel's kitchens.
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On 12/10/2019 at 10:35 PM, saf said:
I just wish the goat cheese in potato cage was still around.
We can make the larger (original version) of the goat cheese in crispy potato for you. Just give us 2 days notice as we do not always have the cheese on hand.
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2 hours ago, DonRocks said:
Wait until you try a 3-star in Taiwan!
Or a 1 star in Shanghai!
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I am sure he would have loved those Indian dancers!
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On 11/15/2017 at 9:18 AM, Simul Parikh said:
Trying to do research for Japan trip and I'm getting really overwhelmed. Any good way to break it down and figure out must-eats or a focus? We want 1) amazing sushi 2) amazing ramen/noodle soups 3) weird stuff.
We have 3-4 days in Niseko when we are skiing, and my friend has gone and has places in mind, so I think we are fine there.
Then 1 dinner in Sapporo on the way to Asahikawa. Any great ideas for the one meal here? Seafood/sushi seem to be specialties.
Then 2 days in Asahikawa.
Then 3 days in Tokyo. That's the main spot. I want to go to a nicer (but not the top dollar, would like it to be $200-250, rather than $300-350) sushi omekase, lunch at Tsukiji, various ramen/noodle shops, the Robot show, and other weird stuff. Is it worthwhile to do a food tour? They work out well in most other Asian countries I've been to, so thinking one day for that. Also, yakitori. And tonkatsu. And maybe a legit izakaya. Any recs? I know a lot of people say that if you walk around in the neighborhood and follow the lines, you'll inevitably get good food, but this is how that makes me feel.
If someone could make a fairly idiot proof itinerary for 3 days in Tokyo, I would be forever indebted to you and give cancer treatment advice to you for free forever. Eh. I'd probably do that any way. But, still.
Hope this is not too late. Sushi Ten is a great value with excellent sushi in a lively atmosphere. I have been there twice and much prefer it to Kyube and some other place run by an apprentice of the Sushi Giro chef. You can talk at Sushi Ten while it is almost prohibited at the super high end places. Kadawaki is always the place my wife and I eat on our last night in Tokyo. It is now 2 stars and as good as ever.
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Sorry about that. I do like the tomatoes chilled but there is no excuse for them not to be well seasoned.
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On 7/31/2017 at 0:34 PM, saf said:
The only problem with going to Corduroy in summer is the no shorts rule. It keeps us from being able to stop in without going home to change.
I gave up on the dress code this Summer. It was a losing battle. Everyone is welcome to dine in shorts.
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13 hours ago, peasoup said:
Corduroy bar is great value....but often no beef dishes. And the ambience is not good...
That's not all true. The faux rib eye, which is real beef, is availalabe 99% of the nights we are open.
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- Glad to be of some use.
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Parking sucks
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I am pretty sure Ron moved to California to care for his ailing mother.
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The good news is that Rare Essence will be celebrating James Funk's birthday there August 5th!
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Two Words: Baby Wale.
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Baby Wale is open tonight and will be offering some blue plate specials. Corduroy is closed. Both will be closed tomorrow.
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The Space has been closed for years. Table replaced it.
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Baby Wale had Sapporo style but is now serving Nagoya style ramen!
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Corduroy, Fine Dining at the Convention Center - Chef Tom Power's Magnificent Cooking
in Washington DC Restaurants and Dining
Posted
I think stirring was edited out to keep the video as short as possible. I watched the video again and was shaking the pot, it's not likely to burn before it boils if you give it a shake or two.
Thank you. Corduroy will be in hibernation until the weather allows us to resume outdoor dining. During that time we will have a limited takeout menu of mostly frozen soups to stock your freezer with. Sort of like Souper Girl but for omnivores. Depending upon interest there may be other options but it will be mainly soup that you heat on a cold night in the future.