I am sorry you have not been hearing much from me lately. While Will is dieting (he has lost a ton!) we have been dining out a bit less....but this week we went to the new (well, almost new) CORDUROY (www.corduroydc.com 1122 9th Street, NW-(202) 589-0699) across from the Convention Center where Chef TOM POWER has opened a beautiful
space and now does not have to deal with hotel room service or such.
It is well worth the visit.
The four of us sat down to a bottle of CROZES HERMITAGE Domaines des RENIZIERRES 2005 which had some big mineral notes and was a superb aperitif due to its great taste and flavor and individuality. The wine list is not monstrous, but it is large and in depth and offers many wonderful options and novelties which we took advantage of.
Our appetizers were not as impressive as the main courses since Will really felt the OYSTERS on the HALF SHELL with CHAMPAGNE MIGNONETTE were a bit lackluster. I think that he was expecting oysters with more character; perhaps not Kumamoto, but something with excitement. We never did find out what kind they were. On the other hand the RED
SNAPPER BISQUE was divine and the appetizer portion of CRISPY SOFT SHELL CRABS with 40 YEAR OLD VINEGAR Sauce and Wilted Greens was a masterpiece. It had a small haystack of crunchy potatoes on top, and intense, but not overpowering vinegar flavor and a light lemony creamy sauce to balance. The dishes were all paired perfectly with a SANCERRE
from DELAPORTE "Cuvee Maxime" Vielles Vignes 2007 that had real character and due to the old vines lots of intensity. It's always nice to have a different type of wine that the old Sauvignon Blanc or Chard and have it really make an impression.
The main courses were all top notch with not a bite missed. Will had the SOFT SHELLS and was the envy of all after they had tasted mine. The other choices were the ROAST MUSCOVY DUCK with FIG (and Port Wine) Sauce cooked just right, as was the Pennsylvania LAMB LOIN with Garlic Crepenette and GARLIC Cream Spinach (divine). My ROAST & CONFIT GUINEA HEN with Local Baby Leeks and Shitake Mushrooms burst with flavors and many different elements making it like several different dishes that all blended together.
We had moved on to an amazing ISENHOWER SYRAH "Wild Alfalfa: 2002 from Columbia Valley Washington that was a great find as well. It was also superb with the cheeses we shared for dessert:
a salty buy wonderful runny cow--AFFIDELICE PETIT LIVAROT
a creamy firm ROBIOLA
a novel crumbly PRIMA DONNA cow
and the QUEIJO de EVORA a Portuguese sheep
One PISTACHIO BREAD PUDDING graced the table and it was a lighter version than usual, but I adored the cheese.
Our service was flawless and our sever Peter was a genius with the wines as well. Everyone at Corduroy makes your evening special and we can't wait to return!
