Tweaked Posted April 23, 2007 Share Posted April 23, 2007 Get thee to Corduroy and sample the rib-eye steak...food-gasmic. Link to comment Share on other sites More sharing options...
Ferhat Yalcin Posted April 29, 2007 Share Posted April 29, 2007 A person wouldn`t understand how deeply in love with someone or something, as long as that person is spending his time with it. A person will understand `the love and the attachment` when the good bye time comes. Tonite, maybe for the first time I feel this about Corduroy. Im not going to be there anymore but my loved ones , my friends and people I respect a lot will be there. This is really hard. And for the people who showed up tonite; I really want to thank you. It is very kind and emotional for me to receive this support from you. I appreciate you. Corduroy Family: I will miss you very much and you will be in my heart. Thank you. Link to comment Share on other sites More sharing options...
DameEdna Posted April 30, 2007 Share Posted April 30, 2007 Corduroy is changing ... Ferhat is leaving, off for a "home visit" (what a concept!) and then will reappear somewhere else in DC. Pichan is also leaving (going to Thailand?). Much as I would like things to stay the same, I wish Ferhat and Pichan the best of luck. Tom Power is likely to have some new ideas. Now that the Summer season is here, maybe we will get some more ice creams! Barbara gets all dreamy and faraway looking when she thinks of the soft shell crabs at Corduroy. Link to comment Share on other sites More sharing options...
Scott Johnston Posted April 30, 2007 Share Posted April 30, 2007 Even with the changes, the food remains consistently some of the best in DC! C and I dined at Corduroy on Saturday night. Despite Ferhat leaving, and the place being packed, as well as the unavailability of any soft shells, we had a incredible meal. Ferhat's service was impeccable, I truly believe he is the best waiter in the city, and wish him the best and Godspeed on some relaxation. We had the goat cheese/beet/carrot salad and the duck egg salad as starters, still incredible!, Dinner was the grouper which was perfectly seared and had a wonderful light sauce with cooked celery and beans as a accompaniment. If you have never had cooked celery before, this dish would make you a believer! The lamb was heavenly rare and homemade raviolis to die for. If I ever have to ask for a last meal, I think I would ask for this one! Some wonderful glasses of wine picked out by Ferhat and a delectable chocolate pudding for dessert. Best date I have every been on:) Link to comment Share on other sites More sharing options...
DanielK Posted May 4, 2007 Share Posted May 4, 2007 Chilled Spring Pea Soup. I nearly ordered a second bowl. Link to comment Share on other sites More sharing options...
Chica Grace Posted May 7, 2007 Share Posted May 7, 2007 Is it true - do I smell Corduroy soft shell crabs ? Is there any chance that Tom Power has once again mastered yet another fab sauce? Please please please please say that it is true ! Link to comment Share on other sites More sharing options...
jparrott Posted May 7, 2007 Share Posted May 7, 2007 To be fair, it's the same sauce for the soft-shells as last year. But why, dammit, why would one mess with perfection? Link to comment Share on other sites More sharing options...
Heather Posted May 7, 2007 Share Posted May 7, 2007 Ask Tom to do a Titus Andronicus for you. A little bird told us that pork cheeks are back on the menu. Link to comment Share on other sites More sharing options...
mdt Posted May 16, 2007 Share Posted May 16, 2007 Nice article on Corduroy in today's Examiner.. Go to page 29. Link to comment Share on other sites More sharing options...
JPW Posted May 16, 2007 Author Share Posted May 16, 2007 Nice article on Corduroy in today's Examiner.. Go to page 29. I don't ever cook at home. My stovehas been broken since 1998 or 1999,and I have not had it repaired. I don'twant to cook when I am off. I go out. ustreetguy, you've got some competition! Link to comment Share on other sites More sharing options...
Heather Posted May 19, 2007 Share Posted May 19, 2007 Tom's wine list always makes me feel like I'm getting away with something. Especially with a dirty mofo like John Wabeck ordering. Word to the wise: the Chambolle-Musigny, Jacques-Frederic Mugnier, 1998 is all gone, but get the soft shell crab and your disappointment will fade away. P.S. Here's your photo, John, just liked you asked. Link to comment Share on other sites More sharing options...
Lydia R Posted May 19, 2007 Share Posted May 19, 2007 Nice article on Corduroy in today's Examiner.. Go to page 29. Word to the wise: the Chambolle-Musigny, Jacques-Frederic Mugnier, 1998 is all gone, but get the soft shell crab and your disappointment will fade away.As long as they're not 86 Chef Power it's all good. "Very hot stove" indeed.With his silvery buzz cut, ruddy complexion and snapping blue eyes, Tom Power looks more like Hollywood's answer to a swim coach or prototype surfer than a happening chef. By his own admission, the chef and owner of Corduroy Restaurant, a D.C. "hidden treasure," instead spends 60 to 70 hours a week indoors behind his very hot stove, not out swimming. Link to comment Share on other sites More sharing options...
Barbara Posted May 19, 2007 Share Posted May 19, 2007 I would like to thank DanielK for recommending the chilled Pea Soup. Another winner in the Tom Power Soup Sweepstakes. That, plus a soft-shell crab, and life is very good indeed. Link to comment Share on other sites More sharing options...
lyonhearted Posted May 19, 2007 Share Posted May 19, 2007 Tom's wine list always makes me feel like I'm getting away with something. Especially with a dirty mofo like John Wabeck ordering.Word to the wise: the Chambolle-Musigny, Jacques-Frederic Mugnier, 1998 is all gone, but get the soft shell crab and your disappointment will fade away. P.S. Here's your photo, John, just liked you asked. John said something along the lines of "mmmm stinkyyyy" when I opened up and poured a little bit out of that third bottle. Link to comment Share on other sites More sharing options...
wineitup Posted May 23, 2007 Share Posted May 23, 2007 I took a large business group (16) to Corduroy last night. Rissa, Chef Tom and the whole staff did a great job for us. My group raved about the food and the service. I also wanted to publicly thank Rissa for working with me to customize a great evening for my committee members. She made me look like a hero to my committee. THANKS!!! GREAT JOB!!! Link to comment Share on other sites More sharing options...
bookluvingbabe Posted May 24, 2007 Share Posted May 24, 2007 Last night for our 3rd wedding anniversary, Mr. BLB made reservations at Corduroy. It was a great choice, relaxing with good food and the baby was mostly happy though we did take turns walking him in the lobby for a bit when he got fussy. I just hope the tables near us weren't bothered by him. No soft-shell crab on the menu and the rib-eye was out and a tenderloin was in. The lamb was different too--no goat cheese raviolis!!! We started with soup--parsnip for me, chilled pea for him. In a town with great soup (palena and eve for starters), you can never go wrong with a Tom Power soup. I had the lamb loin with creamed spinach--so very good but damnit I want those raviolis back! Mr. BLB had the scallops-- I had a decent taste as he was saving room for dessert. Those potatoes are too tasty not to be incredibly unhealthy! I finally had the sabayon for dessert. I need to get downtown more. Is it on the lunch menu? Does Corduroy validate parking at lunchtime too? I am planning to take a mom and baby yoga class in town... We also tried the champagne cocktail--totally different from the versions I have tried before. Very botanical. Probably will try something else next time but that's just our taste. We had great service from Katt and Rissa took a moment to say hello while juggling a huge party. It was a great evening out and a wonderful anniversary evening. Link to comment Share on other sites More sharing options...
clchurch Posted May 25, 2007 Share Posted May 25, 2007 An article in today's Washington Business Journal says that the Sheraton Four Points is going to make way for a luxury office tower. Since I couldn't read the entire article, I'm not sure of the timeline on this. Link to comment Share on other sites More sharing options...
Bags Posted May 25, 2007 Share Posted May 25, 2007 An article in today's Washington Business Journal says that the Sheraton Four Points is going to make way for a luxury office tower. Since I couldn't read the entire article, I'm not sure of the timeline on this. Quoting from the WBJ article: "For that reason the project won't be a speculative development. JBG wants to pre-lease at least half the space before it closes the hotel. Until then, the hotel will be fully operational. Tentatively, JBG expects to have a tenant lined by the end of the year. " Sounds like the Four Points (and Corduroy) should remain in place through at least the end of the year. After that... ??? Link to comment Share on other sites More sharing options...
lackadaisi Posted May 26, 2007 Share Posted May 26, 2007 I think I have discovered the perfect spring meal: Chilled Pea Soup Soft-shell Crabs Strawberry Tart Each piece is perfect alone, but so much better in that sequence. Link to comment Share on other sites More sharing options...
The Hersch Posted May 26, 2007 Share Posted May 26, 2007 I think I have discovered the perfect spring meal:Chilled Pea Soup Soft-shell Crabs Strawberry Tart Each piece is perfect alone, but so much better in that sequence. Gee, I was there tonight and had the chilled pea soup and then the soft-shelled crabs. No room for any strawberry tart, but the first two courses were a perfect progression, followed by excellent espresso, and then home to my sweet little doggie. An excellent evening. Link to comment Share on other sites More sharing options...
pidgey Posted May 26, 2007 Share Posted May 26, 2007 I think I have discovered the perfect spring meal:Chilled Pea Soup Soft-shell Crabs Strawberry Tart Each piece is perfect alone, but so much better in that sequence. I should have had the strawberry tart last night. I ended up getting the pistachio bread pudding to finish up my meal of a beet salad and soft-shell crab, and it had the consistency of cake. Not terrible, but not perfect. Oh, well. Next time I'll stick to my instincts and get the fruit tart. Link to comment Share on other sites More sharing options...
MBK Posted May 30, 2007 Share Posted May 30, 2007 I think I have discovered the perfect spring meal:Chilled Pea Soup Soft-shell Crabs Strawberry Tart Each piece is perfect alone, but so much better in that sequence. Ditto. Of course, others may opt for an order of lobster salad, followed by another order of lobster salad, and then the strawberry tart. Link to comment Share on other sites More sharing options...
Halloween Posted May 31, 2007 Share Posted May 31, 2007 Ditto.Of course, others may opt for an order of lobster salad, followed by another order of lobster salad, and then the strawberry tart. Link to comment Share on other sites More sharing options...
ctay122 Posted June 2, 2007 Share Posted June 2, 2007 Is anyone going to the Corduroy/Pegasus wine dinner on the 12th besides us? CORDUROY proudly welcomes Edward Donaldson Owner of Pegasus Bay Winery Waipara, New Zealand June 12th, 2007, Tuesday Reception begin at 6:30 pm Dinner served promptly at 7:00 pm Passed Hors d'Oeuvres Smoked Sable with Black Pepper Cream Chilled Sorrel Soup Duck Rillettes Pegasus Bay, Sauvignon Semillon, 2006 Dinner Carpaccio of Hamachi with Mizuna and Ginger Pegasus Bay, Riesling, 2005 Wild Ivory King Salmon, Lyonnaise Potato and Onion Sauce Pegasus Bay, Chardonnay, 2005 Braised Pork Cheek, Parsnip and Burgundy Truffle Main Divide, Pinot Noir, 2004 Roast Loin of Lamb with Chanterelles and Rosemary Pegasus Bay, Pinot Noir, 2004 Local Raspberry Tart and Ice Cream Pegasus Bay Finale, 2003 Chef and Owner Tom Power $100 per person excluding tax Reservations must be guaranteed with credit card information Please cancel by Friday, June 8th to avoid guarantee fee For reservations, please contact Rissa Pagsibigan or Scott Palmer at (202) 589-0699 or by email at rissa@corduroydc.com Link to comment Share on other sites More sharing options...
hungry prof Posted June 18, 2007 Share Posted June 18, 2007 The in-laws were in town this weekend, which means finding a place with: 1) Good food 2) A relatively quiet setting for my going-deaf-but-won't-admit-it father-in-law 3) A reasonable corkage police for same said wine collecting/wine snob father-in-law Corduroy came through in a terrific way. On the menu: For appetizers, my mother-in-law and I both had the soft shell crabs, fried crispy, yet not greasy, with substantial crabs underneath that you could actually taste. I wonder how many people go through life claiming they love soft shell crabs, but who never experience them prepared this marvelously. My FIL had the lobster carpaccio appetizer (which the waiter assured us was cooked), and I assume it was good since it was gone before I had time to ask if I could try it. Sister-in-law had the beet salad, and my wife had the chilled pea soup (aka, essence of spring). Not a drop was left on any plate. And all went well with the '93 Meursault that my FIL had brought along. For the entrees, three of us--myself, FIL, MIL--had the buffalo steak. My father-in-law is the type who matches food to his wines rather than vice versa. We had two '66 Haut Brions to drink with dinner., and my FIL immediately chose the buffalo as the perfect accompaniment. A terrific piece of meat, cooked to a perfect medium rare. My wife had the scallops, which are everything that has been advertised--plump, buttery, what scallops should be. Finally, my sister-in-law demolished her seared tuna. For dessert, my wife and I split the chocolate torte with caramelized bananas, which I remember as being good though I had consumed a lot of Bordeaux at that point. Service was excellent, including the wine service on the bottles that we brought. (Our bus-woman almost did set the place on fire, however. She put down the bread basket, and the napkin holding the bread accidentally got caught by the candle on the table. We all thought it was kind of amusing, but I suppose a fire alarm going off in a restaurant could really ruin the night.) One piece of constructive criticism: on spectrum of detailed menu descriptions to spare menu descriptions, Corduroy definitely tends toward the spare. The menu is far less interesting on paper than it is when the waiter described some of the dishes in detail. In fact, I don't think the descriptions on the actual menu do the dishes justice. Thank you, Corduroy. We'll be back. Link to comment Share on other sites More sharing options...
JimRice Posted June 27, 2007 Share Posted June 27, 2007 You know, if there's going to be a battle of the best hamburgers in DC, Corduroy's burger should be in the running. I popped in to get a gift certificate at lunchtime, and the burger was what I think of as the perfect burger. About 1/2 lb of juicy beef grilled medium rare, on a large bun, probably a kaiser roll of some sort but I was too busy devouring it and the fries. And thanks to Rissa who took care of my credit card which I left there because I was distracted by a bunch of work stuff. [And thanks to Tom Brown for not actually charging up a bunch of '66 Margaux. It wouldn't have fit in my tiny credit limit anyway ] Link to comment Share on other sites More sharing options...
Pat Posted June 27, 2007 Share Posted June 27, 2007 From Tom's chat this morning: Washington, D.C.: Any word from Tom over at Corduroy where/when they will moving?http://washington.bizjournals.com/washingt.../28/story1.html Tom Sietsema: "The rumor is true," Power tells me. The chef plans to give his landlord notice (this post could be it, actually) July 10 and say good-bye to the hotel space on 11th & K streets in January -- in part to keep his staff for a planned February 2008 opening at 1122 9th St, in the Shaw neighborhood. His forthcoming venture -- a three-story historic building, with 58 seats on the first floor and private rooms above it -- will be called Corduroy and stick with the same menu, at least to begin. Link to comment Share on other sites More sharing options...
wahoooob Posted June 27, 2007 Share Posted June 27, 2007 From Tom's chat this morning: Eepps.. is July 10th true?? Link to comment Share on other sites More sharing options...
Pat Posted June 27, 2007 Share Posted June 27, 2007 Eepps.. is July 10th true??I figure Tom knows what he's talking about, or he wouldn't have said it in the chat. Six months seems like a decent amount of notice to give a landlord before moving. Link to comment Share on other sites More sharing options...
Barbara Posted June 27, 2007 Share Posted June 27, 2007 I figure Tom knows what he's talking about, or he wouldn't have said it in the chat. Six months seems like a decent amount of notice to give a landlord before moving.It's a contractual obligation, I believe. However, that hotel is going to be bull-dozed next year with a new office building taking its place. Looks like the timing for both parties is spot on. Link to comment Share on other sites More sharing options...
modthinglet Posted June 27, 2007 Share Posted June 27, 2007 Is this true!?! I think the address given was 1192 9th. As a resident of the 1500 block of 9th, I couldn't be more excited. (I hope this is true, because the news has hit the neighborhood blogs--I found out at renewshaw and we can get cranky when disappointed) Well, if true, welcome to the neighborhood. Link to comment Share on other sites More sharing options...
dirtymartini Posted June 27, 2007 Share Posted June 27, 2007 Man, the rumor mill is cranked up to 11! Truth is 6 months is a lifetime for some restaurants. Where will we all be next year? Hopefully enjoying good food with great friends! The prospects of change may be in the air but, don't forget that your business has been an integral part of Corduroy's success and your continued patronage will be important to our future...where ever that may be Link to comment Share on other sites More sharing options...
edenman Posted June 27, 2007 Share Posted June 27, 2007 4-5 blocks away, closer to a metro station? I'll take it. PS the softshell was delicious last night. Very meaty, perfectly fried, and that saucy is darn tasty. Link to comment Share on other sites More sharing options...
Pool Boy Posted June 28, 2007 Share Posted June 28, 2007 I think I need to head back there soon before they move or shut down and transfer. Thanks for the heads up! Link to comment Share on other sites More sharing options...
dirtymartini Posted July 11, 2007 Share Posted July 11, 2007 Heads up, Corduroy will be extending the restaurant week promotion August 13th-18th. Plenty of prime times available, so get while the getting is good! Link to comment Share on other sites More sharing options...
synaesthesia Posted July 11, 2007 Share Posted July 11, 2007 Heads up, Corduroy will be extending the restaurant week promotion August 13th-18th. Plenty of prime times available, so get while the getting is good! Apparently someone was reading Kliman's chat. =D Link to comment Share on other sites More sharing options...
monavano Posted July 11, 2007 Share Posted July 11, 2007 Apparently someone was reading Kliman's chat. =D Corduroy has done this historically. I made reservations for the following week based on the hunch they'd (oops) do it again. Link to comment Share on other sites More sharing options...
Barbara Posted July 11, 2007 Share Posted July 11, 2007 Heads up, Corduroy will be extending the restaurant week promotion August 13th-18th. Plenty of prime times available, so get while the getting is good! Have you dropped OpenTable.com? Link to comment Share on other sites More sharing options...
Scooter Posted July 11, 2007 Share Posted July 11, 2007 Have you dropped OpenTable.com? We're still using OpenTable, but the slots are filling QUICKLY! ;-) Link to comment Share on other sites More sharing options...
jdl Posted July 15, 2007 Share Posted July 15, 2007 Is it true that Miss Rissa has left the restaurant? Say it ain't so! Link to comment Share on other sites More sharing options...
Walrus Posted July 15, 2007 Share Posted July 15, 2007 Noooo! That would be no fair! First Ferhat, now Rissa. Phooey. Link to comment Share on other sites More sharing options...
crackers Posted July 15, 2007 Share Posted July 15, 2007 Noooo! That would be no fair! First Ferhat, now Rissa. Phooey. click Link to comment Share on other sites More sharing options...
Sthitch Posted July 20, 2007 Share Posted July 20, 2007 I was quite disappointed in the Lumpia I had today for lunch. In the past I remember the filing being a little looser, and being able to identify the various elements that went into it. Not today, it was the consistency of sausage. The flavor was fine, but it denser filling made it a little less enjoyable. On the other hand the soft-shelled crabs were the best I have had this year. They were perfectly cooked and the verjus sauce really added a little something to the dish. Link to comment Share on other sites More sharing options...
gnatharobed Posted July 20, 2007 Share Posted July 20, 2007 anyone know what the verjus is made of for the soft shells? Link to comment Share on other sites More sharing options...
Ferhat Yalcin Posted July 21, 2007 Share Posted July 21, 2007 anyone know what the verjus is made of for the soft shells? If memory serves me right , verjus is made of unripened grape juice, red curry and butter. Link to comment Share on other sites More sharing options...
Tom Power Posted July 21, 2007 Share Posted July 21, 2007 red curry WRONG!!! Tomato Link to comment Share on other sites More sharing options...
legant Posted July 21, 2007 Share Posted July 21, 2007 WRONG!!! Tomato Don't be too hard on him. Obviously Ferhat is mindful of the Corduroy confidentiality agreement: Willful disclosure of information obtained while in the employment of Corduroy shall result in the immediate dispatch of the TMNT for a TP beat down. Link to comment Share on other sites More sharing options...
DonRocks Posted July 25, 2007 Share Posted July 25, 2007 Then I saw the Red Snapper Bisque on the menu. For those of you who were fortunate enough to try the Red Pumpkin Soup: remember that first spoon full. The creaminess, the smooth texture and unbelievable flavor. How does he do this, you ask yourself? Well, once again Chef Power has created another amazing work of art in a bowl, only this time it involves seafood. Lobster stock, Red Snapper Stock and cream blended to perfection. It was exactly what I was looking for. I had to share, much to my chagrin, but this soup is too good to keep to yourself. Go, share it with loved ones, and savor every spoonful. Yep, and it's just as good now as it was then. Incredible. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 25, 2007 Share Posted July 25, 2007 The red snapper bisque is my favorite of the several soups I have had at Corduroy, it is really delicious. The last time I ate in the dining room, I had a celeriac soup that was made with a fish/seafood stock, and I thought the celeriac was overwhelmed by the stock. The best fish soups are based on fish or shellfish stock, vegetable soups on vegetable or very light chicken stock. Link to comment Share on other sites More sharing options...
Jimmy Chandler Posted July 26, 2007 Share Posted July 26, 2007 I went for lunch today and had the sweet corn soup and soft-shell crab with verjus. The soup was lovely, and the soft-shell was prepared as beautifully as any soft-shell I think I've ever had. My one complaint is that the salad that accompanied the soft-shell was overly salty, which I have also found to be true with Tom's mixed green salad with shallot vinaigrette. Does anyone else feel this way? Link to comment Share on other sites More sharing options...
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