Corduroy

Frommer's Review

No matter how exceptional the hotel, its hotel restaurant doesn't always meet the same standards. And when you're talking about a hotel like the Four Points Sheraton, aimed at the convention crowd, let's face it, you're not expecting culinary creativity in the kitchen. Corduroy, with chef Tom Power at the helm, proves the exception. In residence here since 2000, Power has steadily built a following in this food-mad city, where diners can tell you exactly how many stars the best restaurants have been awarded by local food critics: Corduroy received three stars and came in at #16 out of the Washingtonian magazine's 2007 ranking of the city's top 100 restaurants. Pretty amazing. So, better call for a reservation. The dining room is finely decorated in earth tones and mahogany accents, the atmosphere is relaxed, and the dishes are simple but superb: crispy striped bass with sherry vinegar, Copper Ridge Farm Prime rib-eye with rutabaga gratin, parsnip soup, lobster salad, seared sea scallops with seasonal mushrooms, and vanilla bean crème brûlée.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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