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

[mdt]

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

Don't worry, they seem to be on the menu far more often than not.

[Barbara]

Okay--I'm obsessed with those damn scallops. 

Any advice?

Why don't you call Rissa and ask her? I'll bet she can see that you get them when you make a reservation.

[Sthitch]

Rissa has been a joy to work with. I am going to Corduroy for dinner tomorrow night with my family. My parents have been once before, but not my brother and sister-in-law. Because my father always picks-up the check for dinner, I did not want to saddle him with the cost of my wine issues (those issues being that I like very good wines that tend to be rather expensive, especially when purchased in a restaurant). Working with Rissa I have preselected my wines and paid for them in advance, so there will be absolutely no arguments about him insisting on paying for them.

[bookluvingbabe]

I sent a decidedly non-foodie coworker to Corduroy for dinner last night with a friend who was staying at a nearby hotel. I gave her instructions to order the scallops if they were on the menu but that really she couldn't go wrong.

Alas, no scallops but she reported that was the only disappointment.

She had the fluke, her friend had the lamb and the creme brulee was very good.

I was so glad that I knew just the right place --quiet, nearby and good food.

Sigh of relief....

Jennifer

[Principia]

Just got this in an email: mayhaps this would make a suitable consolation dinner for those who didn't/don't get into the DR events here or at Maestro?

CORDUROY

Presents

5-Course Vintner Dinner
Featuring the Wines of Maison Louis Jadot
Special Guest, Marc Dupin

Wednesday, February 8th
6:30 pm Reception --  7:00 pm Dinner

Passed Hors d'Oeuvres

Sweet Shrimp with Meyer Lemon
Local Shiitake Tempura
Squab Sandwiches
Bourgogne, Chardonnay, 2002

1st Course
Celeriac Soup
Chassagne Montrachet, 2003

2nd Course
Seared Sea Scallops, Sunset Beach Oyster and Leeks
Savigny Les Beaune, "Clos des Guettes", Premier Cru,
Domaine Gagey, 2002

3rd Course
Ballotine of Free-Range Chicken with Foie Gras Sauce
Moulin a Vent Cru, Clos St. Jacques, Domaine Louis Jadot, 2003

4th Course
Loin of Lamb with Rosemary-Bean Sauce
Beaune, "Theuron", Premier Cru, Domaine Louis Jadot, 2003

Dessert
Flourless Chocolate Cake with Homemade Port Ice Cream
Delaforce, "His Eminence's Choice", 10-Year Old Tawny Port

Chef/Owner Tom Power

$110 per Person, inclusive of Tax and Gratuity
For reservations, please call Rissa Pagsibigan or David Batista at (202) 589-0699
Reservations must be confirmed with credit card

[Camille-Beau]

Tuesday, February 8th

6:30 pm Reception    7:00 pm Dinner

A bit confusing on the date -- is it Tuesday the 7th or Wednesday the 8th?

[RissaP]

Just got this in an email: mayhaps this would make a suitable consolation dinner for those who didn't/don't get into the DR events here or at Maestro?

Thanks for posting this, Principia. However, I do apologize about the oversight on the day (that's what I get for sending it at 2am ). It's actually on Wednesday, February 8th.

[revsmile]

I went to Corduroy for the first time on friday night. I had read so much about it here and on every other foodie site in the area, I was worried it couldn't live up to my expectations. It far exceeded them. I have not shut up about it since we went.

Starters: Parsnip Soup and the Porcupine

mains: Lamb sirloin for him, Pork Belly for me. The pork belly is the best thing I have ever tasted. It melted in my mouth. It was so tender, just amazing. my husband asked me if I liked it more than him

Dessert: We split the sabayon-- and were so full we couldn't finish it. It was delicious-- I love chocolate, but a little too filling, I wish I either had more room or ordered something lighter.

We had the most delicious bottle of wine a 2001 cote du rhone. I normally don't like drier wines, but it was perfect with our food. I would love to have a few bottles on hand at home, does anybody know anything more about it?

I can't wait to send others there and I am looking for excuses to go again soon.

[RaisaB]

Welcome to the board revsmile. Quite a few of the people at Corduroy's are members of DR.com. Rissa may be able to help you. Tom Powers has an incredibly priced winelist. Don't be surprised if you find out the wine you so enjoyed there is chepaer at the restaurant than retail! I found that recently! (I think Chef Powers cellars his wines and sells them at a markup from his original price).

Edited February 14, 2006 by RaisaB

[mdt]

I went to Corduroy for the first time on friday night. I had read so much about it here and on every other foodie site in the area, I was worried it couldn't live up to my expectations. It far exceeded them. I have not shut up about it since we went.

Starters: Parsnip Soup and the Porcupine

mains: Lamb sirloin for him, Pork Belly for me. The pork belly is the best thing I have ever tasted. It melted in my mouth. It was so tender, just amazing. my husband asked me if I liked it more than him 

Dessert: We split the sabayon-- and were so full we couldn't finish it. It was delicious-- I love chocolate, but a little too filling, I wish I either had more room or ordered something lighter.

We had the most delicious bottle of wine a 2001 cote du rhone. I normally don't like drier wines, but it was perfect with our food. I would love to have a few bottles on hand at home, does anybody know anything more about it?

I can't wait to send others there and I am looking for excuses to go again soon.

You may have another excuse, there may be seats at our event at Corduroy (click here) if people don't pay up.

[gks_eats_dc]

Folks,

Just want to get some advice from any of you who have dined at Corduroy recently (I haven't been since mid-Jan).

I'm going tonight and I'd like to bring a bottle of Chateauneuf-du-Pape to check on its progress. I'm not going to bring any of the vieilles vignes cuvees or anything, but a simpler, great bottle. I'm thinking either a 99 Tardieu-Laurent, 01 Les Cailloux, or a 00 Beaurenard. I'm guessing all 3 are doing beautifully, if still young.

At any rate, beyond suggestions on which of the three to bring, can someone tell me if the menu has been updated with any items that are must-haves but should not be had with a Ch.neuf? If that's the case, I'll modify...Thanks!

[Sthitch]

Having had all of those recently, I think that I would let the Les Cailloux sit a while longer, and go with the Tardieu-Laurent (double decant if you have the time and opportunity). I think that if the short ribs are on the menu it will match quite well. The Pork Belly would also be a nice match for any of these wines. I would stay away from the Fluke, good fish, great preparation, would suck with CdP.

[gks_eats_dc]

Having had all of those recently, I think that I would let the Les Cailloux sit a while longer, and go with the Tardieu-Laurent (double decant if you have the time and opportunity). I think that if the short ribs are on the menu it will match quite well. The Pork Belly would also be a nice match for any of these wines. I would stay away from the Fluke, good fish, great preparation, would suck with CdP.

Had another great meal at Corduroy last night. You can read about it on my blog (linked bellow) if you like. Food was top notch. But my Tardieu-Laurent was spoiled.

[JLK]

I had a really enjoyable lunch with a friend at Corduroy this past Thursday. It was, surprisingly, the first time I made it past the bar to the dining room.

My friend and I shared the infamous spring rolls, and they were thoughtfully plated separately. A nice touch. While my lamb (I forget how it was described... lamb top sirloin maybe?) with its potato-turnip gratin was delicious, my friend's duck confit with white beans was over-the-top, swoon-inducing, rich-rich-rich fantastic. After consuming the generous portion she gave me, I was so jealous that I almost couldn't enjoy my lamb. But I got over it.

No dessert this time.

[Banco]

With the wife and kids in Europe for a month I've slowly succumbed to an illusion of bachelorhood that allowed me to get over to Corduroy on a whim Saturday night.

I ate at the bar and had the Ron Jeremy spring rolls for the first time. I almost broke out laughing when they were plopped in front of me, for I now could appreciate the full aptness of their nickname. However, even the lurid memories of porno movies I had seen long ago and that now began re-playing in my mind did not suffice to diminish the pleasure I took in eating these honkers.

The lobster salad with basil oil was just as fresh-tasting, tender, and succulent as it was the first time I tried it over a year ago. It would be difficult for me to conceive of a lobster salad done any better than Chef Power's simple and elegant creation.

My main was the chicken ballotine, which Rissa told me is new on the menu. This was another example of flawless cooking. Stuffed with delicately seasoned shitakes (or perhaps porcini) and moistened with a simple stock reduction, it was a model of simplicity and good taste. The skin was deeply colored, the meat tender and juicy. It was accompanied by some haricots verts that had been cooked to perfection. I was also impressed that, despite the slicing and plating involved in assembling this dish, everything was hot and had an "a la minute" freshness.

Corduroy's wine list is amazing. It's eclectic without being fussy, and the prices must be the best in town. My half bottle of Puligny (I forget the grower) was one of the best I've had recently, and the 1977 Madeira on offer was an ideal finish to a beautifully crafted meal.

Service was friendly and professional, with care taken to how my meal was paced. I spoke briefly with Rissa, who had the unmistakable look in her eyes of someone who is proud of where she works. That says a lot about the kind of restaurant Chef Power is running. More power to him.

[gks_eats_dc]

Corduroy's wine list is amazing. It's eclectic without being fussy, and the prices must be the best in town. My half bottle of Puligny (I forget the grower) was one of the best I've had recently, and the 1977 Madeira on offer was an ideal finish to a beautifully crafted meal.

Corduroy is indeed awesome. I'm glad the lobster salad is back--it had become a not-quite-as-good carpaccio when I last went. The Puligny Montrachet was a 02 Charton et Trebuchet, I think.

[LoganCircle]

Rissa mentioned at the DR.com dinner that the Corduroy website was near completion. Dunno if it's finalized, but at long last..

www.corduroydc.com

[New Foodie]

Seasonal Berries with Crème Anglaise    7

Fresh Fruit Sorbet    6

Sorbet with Grappa    8

Selection of Homemade Ice Creams    6

Vanilla Bean Crème Brí»lée    6

Fresh Fig Tart    7

Chocolate Tart with Caramelized Banana    7

Pistachio Bread Pudding    7

Baked Chocolate Sabayon    7
(Please allow 15 minutes)

Daily Selection of Artisanal Cheeses    10

Wha? Wha?

The kit-kat bars aren't on the dessert menu online?

Otherwise...yay for the menu! Now I can show my parents where I will be taking them the next time they venture up this way

[bookluvingbabe]

Wha? Wha?

The kit-kat bars aren't on the dessert menu online?

Otherwise...yay for the menu!  Now I can show my parents where I will be taking them the next time they venture up this way 

It said somewhere on the menu that this was only a sample and the menu changes daily. Or am I imaging things again???

Jennifer

[Jacques Gastreaux]

Wow, '98 Ducru for $93/bottle. It sells for $80/bottle at Calvert Woodley. More evidence of how reasonable the prices are on the wine list.

[jdl]

It said somewhere on the menu that this was only a sample and the menu changes daily. Or am I imaging things again???

Jennifer

"Items may change due to seasonal market availability."

Here's a minor crab about Corduroy: If the menu varies from day to day due to market availability (and it does, as anybody who's been there knows), then why not print a new menu daily rather than having the server tell you that this item isn't available today and has been replaced by Dish X (if at all)?

It seems like every time I've been, two or three items listed on the menu aren't available. Maybe the duck confit has been replaced by chicken. Or the Kabocha squash soup has been replaced by cauliflower. Or the halibut by, I dunno...turbot or something. This is an upper-middle-tier restaurant. So why not present the menu accordingly?

[mktye]

Every year in March we attend a military ball, every year the D.C.-area ball is at the same large hotel in Crystal City, every year I get the vegetarian option (which is nearly always the ever-friendly portobello stacked atop his buddies zucchini, eggplant & bell pepper, but that is another topic) and every year I am still hungry at the end of dinner. Well not this year...

As the band played yet another un-danceable song, rwtye turned to me and said: "Let's go to Corduroy." He didn't need to say another word.

I had the parsnip tarragon soup and the mozzarella porcupine and rwtye had the scallops. <Insert all the regular praise for Chef Power's soups, porcupines and scallops here.> The only thing I can add is that it was food totally worthy of formal-wear.

For dessert we split a pineapple tart with licorice ice cream. Wow. The pineapple, with its flavor concentrated from the time in the oven, was complimented perfectly by the subtly licorice-flavored ice cream and the buttery tart crust only added to the experience. A great finish to the evening.

And rwtye's comment regarding the tart (he is not a big fan of pineapple): "Hmm, I think it would have been better filled with something else... perhaps some type of squash... "

Thanks Chef Power, Rissa & Ferhat!

[laniloa]

For dessert we split a pineapple tart with licorice ice cream.  Wow.  The pineapple, with its flavor concentrated from the time in the oven, was complimented perfectly by the subtly licorice-flavored ice cream and the buttery tart crust only added to the experience.  A great finish to the evening.

I had a chance to sample this wonderful tart tonight. I echo your wow. It was the right blend of tart and rich and creamy with a subtle tang from the licorice. The presentation was equally fetching. I was very full by the time this was brought over and yet couldn't stop eating it. Then came some petit fours and I somehow found room for those too. Amazing how that works.

[DCJono]

"Items may change due to seasonal market availability."

Here's a minor crab about Corduroy: If the menu varies from day to day due to market availability (and it does, as anybody who's been there knows), then why not print a new menu daily rather than having the server tell you that this item isn't available today and has been replaced by Dish X (if at all)?

It seems like every time I've been, two or three items listed on the menu aren't available.

I've had an issue with this for while - and probably the only thing that has consistently annoyed me about the place.

I have a big pet peeve about sitting down to dinner and hearing:

"Good evening, welcome to the restaurant. Before taking your drink order, please allow me to list the items not available on the menu this evening..."

It's one thing to run out during service - that often comes with the territory of a late reservation. But at a 6:30pm Wednesday night dinner at Corduroy a few weeks ago, there were four different items not on the menu.

I'm cool with certain menu items not being available on a given day, but having to see and hear about it at a fine dining establishment is, IMO, a misstep.

[DonRocks]

I'm cool with certain menu items not being available on a given day, but having to see and hear about it at a fine dining establishment is, IMO, a misstep.

Good thing you didn't try and have dinner at Colorado Kitchen last night - they didn't even open because they had run out of food altogether.

[jdl]

I've had an issue with this for while - and probably the only thing that has consistently annoyed me about the place.

Ditto. (Well, that and the cigarette smoke that wafts from the bar to the tables closest to the front.) Otherwise, I love the place. I'm just sayin', is all.

[Ferhat Yalcin]

I for one , really like to tell the changes or specials about the menu. That gives me the chance to interact /contact/better understanding the guests needs. There are times that the menu is just as is. Those times I feel like Im a robot and just taking the order and placing in the kitchen. And I dont wanna be beeep beeep bebebeepp a robot

(these are my own opinions and I dont mean to offfend anybody at all)

[CrescentFresh]

Ditto. (Well, that and the cigarette smoke that wafts from the bar to the tables closest to the front.) Otherwise, I love the place. I'm just sayin', is all.

Had some superb plates, glasses and company at the bar several days ago. The only thing that marred the experience was the occasional smoker.

[Barbara]

Had some superb plates, glasses and company at the bar several days ago.  The only thing that marred the experience was the occasional smoker.

I believe the smoking ban will solve this problem (says somebody who is going through another round of trying to quit and gets completely discombobulated by a whiff of cigarette smoke).

[jdl]

I for one , really like to tell the changes or specials about the menu.

Just a thought, but if there are certain dishes that frequently change because of ingredient availability - the soup, for instance, or the fish - and there really isn't much interest in printing a daily menu, for the reasons you mentioned Ferhat, or maybe because it's just a pain in the ass (and an additional expense) that Tom isn't particularly interested in taking on, then why not print a menu that lists a soup and a fish item but doesn't offer specifics? That way, Ferhat and the other servers can give diners the details on those dishes. And the diners don't have to be told that Dish X has become Dish Y, etc.

[qwertyy]

I have a big pet peeve about sitting down to dinner and hearing:

"Good evening, welcome to the restaurant. Before taking your drink order, please allow me to list the items not available on the menu this evening..."

I don't really mind a waiter telling me about slight menu changes, but please NOT before I've gotten my drink. Let me settle in. I need to have a sip of my cocktail and at least a cursory conversation with my dining companion before I can figure out my plan of attack on the menu. Any spoken advice before this point will disappear in the sieve that is my brain.

And I really do prefer having dishes written on the menu. When there's more than one, and they're solely described out loud, I find myself ordering "not the one with the beans" (see above: sieve-like brain) which really isn't how I like to do things.

[LoganCircle]

Five of my friends and I are having dinner tonight at Corduroy as part of Dining Out for Life. To my knowledge, only one of them has dined there before. Over drinks last night, one of the members of tonight's party remarked that he had looked at Corduroy's website and found the wines to be pricey. I disagreed, and countered that I thought Corduroy's markup on wine was unusually low for the area.

I had read the anecdotes here, and had seen examples made of a few specific selections. This morning, to make sure that I had not misled my friend, I decided to compare Corduroy's list to retail prices. The results, as expected, were most favorable for the restaurant. You can get good bottles of wine there at prices much lower than would be charged by other restaurants in town.

Although a small sample, here's what I found.

Corduroy's price is listed first. The retail price identified at http://www.wine-searcher.com/wine-select.lml is listed next.

Pinot Noir

Morey St. Denis, Dominique Laurent, Monts Luisants, 1er Cru, 98 $48, $35, markup = 37% over retail

Clos de la Roche, Domaine Ponsot, "Vieilles Vignes", Grand Cru, 97 $201, $132, markup = 53% over retail

Volnay, J.M. Boillot, 99 $53, $35, markup = 51% over retail

Stephen Ross, Bien Nacido, Santa Maria Valley, 01 $52, $29, markup = 79% over retail

ZD, Carneros, 01 $44, $33, markup = 33% over retail

Cabernet Sauvignon

Heitz Cellars, "Bella Oaks", Napa, 97 $94, $65, markup = 45% over retail

Robert Mondavi, Napa, 96 $44, $33, markup = 33% over retail

Chateau Montelena, Calistoga Cuvee, Napa, 99 $53, $40, markup = 33% over retail

Liparita, Napa, 97 $65, $60, markup = 8% over retail

Majella, Coonawarra, Australia, 99 $54, $30 ,markup = 80% over retail

Shafer, Hillside Select, Napa, 96 $210, 250+, markup = 16% BELOW retail

I think this is remarkable.

[qwertyy]

I popped over to the bar at Corduroy for the first time last night, and boy am I ever glad I did that!

The food was, frankly, perfect. I started with the red snapper bisque, which was briny and creamy and wonderful; I now know what you all are talking about when you say he's a master of soup. I followed that with the sea scallops with chardonnay sauce. Transcendant. The texture was amazingly "soft"--the potatoes so smooth they were almost liquid, but the slight firmness of the mushrooms and the seared edges of the scallops contributed the perfect bite and kept this well out of baby-food territory. Rissa (who it was lovely to meet!) then treated me to a scoop of organic apple so

[edstaut]

Do they have a bar menu- any kind of specials/ deals for early dining?

thanks,

ed

[JPW]

The bar menu is not on the otherwise nice new web site, but it does exist. Go for happy hour spring rolls. Or get them when it's not happy hour, they're a bargain anyways. I believe that there is some discount on HH beer + wine, but even at regular price you'll pay less than you will most places in the city so I never really bothered to pay attention.

You can order off regular menu in the bar.

[mdt]

Do they have a bar menu- any kind of specials/ deals for early dining?

thanks,

ed

They have a bar menu and a couple of specials and their draft beer (Guiness, Smithwick's, 2 others) sells for $3 a glass.

[qwertyy]

The happy hour has three-dollar beers, four-dollar rail drinks, and four-dollar martinis. The menu offers a few munchies for three- or four-dollars apiece--last night was soup, filipino spring rolls, and warm goat cheese in potato. A platter of oysters on the half shell for six dollars.

Edited to add: I posted a much longer message about my meal there. It showed up earlier today. Anyone know how the second half got cut off?

[gks_eats_dc]

Had lunch at Corduroy, which I've not done before. By 1:30, the room is mostly empty, but that's fine by me. I loved my spring rolls and tuna nicoise. In fact, the tuna nicoise comes with the same seared tuna one would receive at dinner, beautifully cooked with a pepper crust. I hear they've currently got a pheasant special going...anyone try it?

[bookluvingbabe]

Last Thursday, I sent a group of nine over to Corduroy after a special event at my office. I had talked with Rissa and she was great about setting it up--she even handled a relatively last minute addition of 3 people with grace.

I'm afraid I didn't get a detailed report back (that's what happens when you send non-foodies) but I did hear words like Super and Wonderful.

I gather the group was treated like royalty and all was right in the world.

Thanks to Rissa et al for making it a fabulous night for them!

Jennifer

[pidgey]

Hello! I'm new to dr.com!

Does anyone know the URL for the Corduroy website?

Thx!

[goldenticket]

Rissa mentioned at the DR.com dinner that the Corduroy website was near completion.  Dunno if it's finalized, but at long last..

www.corduroydc.com

You can find it here (see link above).

[pidgey]

Thanks!

[squidsdc]

I'll step in for the usual welcoming committee... to say Welcome Pidgey!

[Barbara]

I'll step in for the usual welcoming committee... to say Welcome Pidgey!

I'll second the welcome and also advise you not to get your heart set on a particular item on Corduroy's menu. It might not be available at the time you are there. HOWEVER, the alternatives will generally be terrific.

[gnatharobed]

We celebrated my mom's birthday at Corduroy this year (one of her favorite places). My whole family was impressed with the food and service. Rissa and Ferhat were unfailingly accomodating and gracious. Some of the stand-out dishes were the tuna and the whole crispy sea bass. They had a special pineapple dessert for my mom and they wrote "happy birthday mom" on the plate-- it was so sweet. The best thing about Corduroy is that it's consistently delicious. Not all places can say this!

[Meaghan]

Oh. My. God. %^#**

The foie gras torchon with sorrel and figs, $14, is one of the best things I've eaten in, like, 8 months! Damn. The foie gras itself is like the size of one of those big chocolate easter eggs (seemed like 3.7 oz!) and it was wrapped with a fruit roll up o' fig (akin visually to seaweed wrapped around sushi). The slight citrus of the sorrel with the obvious creamy richness of foie, and then the seedy, molassasy figgy. So, simple, so classic, so what I hoped it would be.

When I was sure it couldn't get better in a night, the fried whole sea bass with the trumpet mushrooms and the haricots verts made up for about four years of bad, boney, overcooked, oversalted whole fish. Better than Bucks even; extremely clean and the sauce could have easily been a soup. No lie: WOW. The place was packed; early in the evening I sat next to two people who had never heard of foie gras (I told them they didn't need to know because who needs one more reason to feel guilty, right?). Good stuff!

[pidgey]

Thanks for the welcome, y'all!

We ended up going to Corduroy on Friday night. This was only my second time at Corduroy, but my husband has gone several times.

The lentil egg drop soup was delicious but way too much! I would have loved a half portion of the soup.

The roasted lamb sirloin was very tender and flavorful, but the creamed spinach accompaniment was just a tad on the salty side. My husband had the baby chicken, which he also admitted was a little salty for his taste as well, and he loves salt!

No room for dessert though (see if that lentil soup wasn't so big, I probably would have got something).

Overall, though, a very positive second trip for me. Next time we will probably try sitting in the bar for a more casual atmosphere.

[jdl]

The foie gras torchon with sorrel and figs, $14, is one of the best things I've eaten in, like, 8 months!

Any idea where they're sourcing the foie? Preparation aside, how was the quality?

[Meaghan]

Any idea where they're sourcing the foie? Preparation aside, how was the quality?

It was very high quality. How's that?

Thomas Power, can you tell us more?

[Ferhat Yalcin]

it is not Hudson Valley , I`ll tell you this much and make you wonder more

maybe Chef will tell you