Corduroy

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FaithHayden

Joined 3 years ago

A sleeper hit you don't hear a lot about. I tend to stay away from hotel restaurants and bars under the assumption that these places have a built-in clientele so they don't have to work very hard to attract customers.

But Corduroy is excellent all around, and absolutely worth checking out, hotel restaurant or not. It's menu isn't huge, but features myriad American dishes from scallops to lamb. My favorite dish is the seared tuna, always prepared to the temperature you like, on top of sushi rice.

You'll absolutely have to dress up to eat here, though. I wouldn't wear jeans under any circumstances, and men should bring a jacket.

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Adam Renz

Joined 3 years ago

Diamond in the rough. This place is wonderful. Chef Tom Power takes such good care of his diners. We came here for our anniversary after many recommendations and we were not disappointed. The service, from the minute we walked in the door, was perfect. We felt like such VIPs.

The wine list is extensive, and accessible. The wait staff are very knowledgeable and we felt okay asking questions. We also had a semi-private table. It looked like there were a few little nooks just for couples, which we really appreciated.

Corduroy is a diamond in the rough--don't be put off by its location. 9th St. is changing rapidly. There's nothing to be afraid of around there.

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Matt Dozier

Joined 4 years ago

Citysearch Editorial Review. Corduroy comes off as unassuming--much like chef/owner Tom Power's menu, which features modern American cuisine prepared with fresh, seasonal ingredients often sourced locally by Power himself. But the menu, like the restaurant's exterior, doesn't tell the whole story. Power, a former apprentice of Michel Richard, has a flair for making simple dishes exciting. Diners swear by the lobster carpaccio and the Muscovy duck with fig sauce, but it's hard to go wrong with the brief menu. Across from the convention center, Corduroy's comfortable, modern atmosphere goes well with the accessible, straight forward cuisine.