1122 Ninth St., NW
Washington, DC 20001
Neighborhood: U Street/Shaw, Downtown
Cuisines: Modern, American
Open for dinner Monday through Saturday 5:30 to 10:30.
Nearby Metro Stops: Mt. Vernon Square/7th St.-Convention Center
Price Range: Expensive
Noise Level: Intimate
Kabocha-squash soup with cheese crisp; red-snapper bisque; duck-egg-and-leg salad; lamb loin with garlic crépinette and creamed spinach; Muscovy duck with fig sauce; chocolate tart with caramelized bananas; house-made ice creams.
Expensive; entrées $20 to $32.
Special Features: Valet Parking Available
Cuisine: Down-to-earth roasts, masterful salads, elegant soups, and terrifically fresh seafood from culinary craftsman Tom Power, who quietly wows from the kitchen but eschews the spotlight.
Mood: It’s a testament to the chef’s skill that Corduroy’s many fans have been filling this blandly functional setting—the corduroy-covered menus are the restaurant’s most striking design touch—for so long. In March, Power will move out of the Sheraton Four Points hotel and into a more fitting setting: a 19th-century townhouse a few blocks away with intimate dining rooms and an open kitchen.
Best for: Dining by yourself—or spending happy hour—at the bar presided over by smart, friendly bartenders.
Best dishes: A warm mushroom-and-frisée salad with a lightly poached duck egg; red-snapper bisque; goat cheese wrapped in frizzled potatoes; seared bigeye tuna over sushi rice; meaty sea scallops over garlic mashed potatoes; braised pork belly with Savoy cabbage; classic roasted chicken with a deliciously crisped skin; a perfect crème brûlée; chocolate tart with bananas; house-made chocolate and vanilla ice creams.
Insider tips: Don’t skip dessert: Power learned pastry during his long tenure with Michel Richard, and while his desserts—save for a faithful rendition of Richard’s famous “Kit Kat” bar—are simpler than his mentor’s, they’re almost always perfect.