“ Had dinner on a Saturday night - party of 4. A plus service and food. The service was very attentive and knowledgeable. Very helpful in wine selections within certain price points (and the recommendations were fantastic). But the FOOD!!! there was a special lobster appetizer that was phenomenal. For the regular menu the little gem salad was large and refreshing. I had the root vegetable soup and it was also great. For mains we had the tuna, pasta and steak. There wasn't a bad choice in the bunch. Highly recommend this for an elegant night out. All in we were at 150 per person (and that was with plenty of wine). The price was a bargain for the experience. GO!!! ”

“ Went their for a team dinner. Loved the ambiance and the decor. The food was pretty darn good as well, although I forgot that I should never order seafood when away from the Pacific NW. The Ahi Tuna was a bit tough and overcooked - but we are so spoiled out here in Seattle, I can't hold that against them. Otherwise everything was fantastic! ”

“ We dined here on Christmas Day and had the entire restaurant to our selves for a time. We all thought the food was delicious but the prix fixe menu price was fine but the food was not comparable to the past. We've dined here in prior years at this time and have had better meals. We understand food prices are high but this meal just didn't meet their usual quality and quantity. I had the venison steaks and my guest had the sea bass. ”

“ What a lovely experience this was! We had a big table for my 50th birthday, right in front with the huge windows overlooking the street. The service was impeccable, and all the food was delicious! Everyone's favorite dish was the soup, and there were two different soups to choose from. WOW is all I can say, delicious savory squash soup nearly knocked my socks off. And they served a cake that I brought in, and added some vanilla bean drizzle. Very happy and we had a wonderful experience at Corduroy. ”

“ I came here with my two college roommates on a recommendation from my sister, despite a good number of mixed reviews on Yelp. I'm so glad I trusted my sister! We started with cocktails at the bar upstairs. Nothing too special, but the bartender was extremely friendly and smart. For dinner, we opted for the 'menu of the moment' or whatever they called it, where basically you pay $85 and don't have to think about what comes next. It. Was. Amazing. Started with a lovely red snapper bisque, followed by tuna tartar, then a crispy fish (sea bass if I recall), then pork belly, and finally grilled beef prime, all very modest portions so it wasn't too much. To finish it off, they brought us 3 different desserts. We paid another $52 each for wine pairings which were absolutely terrific, and culminated in lovely dessert wines (3 different ones-- a sauterne for one of us, and two different ports). The food and service were excellent, and the food kept rolling. It was pricey for sure, but absolutely amazing. ”

“ Really impressive; bad reviews provide no specifics and don't match my experience at all. Ordered the lamb, tuna, and antelope entrees and all were great, exceeding or meeting the standards set by mainstream big city restaurants and game-y restaurants alike. Most restaurants in this category would be tacking on an extra 10% or 15% but the prices here were quite reasonable considering we're in the era of $30 chicken parm. The chestnut puree served with the antelope was spectacular. ”

“ I already recommended Corduroy. I would like to do so again with more detail. I enjoyed this restaurant so much I came back under the same circumstances. I had taken the train down to DC from New York City to run a half marathon. They seated me in the same lovely alcove. I would recommend it for a date. It is elevated and looks out onto them main dining area. The decor exudes class, a restrained tasteful style that you could feel comfortable in dressed casually or dressed up. When you eat alone, you cannot help but overhear snippets of conversations. I can report this is a place filled with people who are thoughtful and funny. They were enjoying themselves. Last time, the nearest table had a half dozen gay guys out celebrating. It makes me feel better about a business knowing they are welcoming. That is a good segue to the last observation. The servers and other staff are first class. They have a perfect thoughtfulness without being cloying or obsequious. Here is an indication of how much they care about detail. The butter was excellent. They added wonderful big grains of salt, visible to the eye in dim light. I indulged. That prompts me to note my doctor warned me. She probably has this conversation daily: she was stern with me as a 55 year old male who could lose a few pounds, has high blood pressure, and high cholesterol: she told me if I didn't cut out salt and change my diet, I would have a heart attack. So now I need to be much more careful. I cannot slather on butter and shake out salt in copious quantities. I am glad I was not bad earlier in the week, allowing me to rationalize what I consumed here. They started off with a squash soup and then a tuna tartare. The waiter explained everything, about the squash being that special one that looks blue on the outside, and so on. They provided three proteins as separate courses: an ocean trout, fiuke, and lamb. They also had a crab fettucine. One of the dishes, the fluke, was accompanied by Dutch runner beans, which were especially fresh and distinct from other beans I have had, a great discovery. It was one thing after another thing, all excellent. Since I am sensitive about salt now, I will say it was a bit salty, but I am quite sure they would have adjusted if I had mentioned it. I am not complaining; a celebrity chef on YouTube whom I watch, Chef Frank, is always saying "needs more salt" and sells t-shirts with that phrase. This chef also is fond of Asian seasonings. That ran throughout, not in a heavy handed or clumsy manner, but complementing the primary flavor with subtlety. There is one caveat. It is what I had to remind myself of. A tasting menu is meant to be slow. I had to be patient. When you eat alone, you -- or I at least -- sometimes are in more of a hurry. That is not how to enjoy a dinner at a nice restaurant. They added extra courses for me. That was most thoughtful. At the end, I could not finish dessert. I had it boxed up to bring to my father though. If I lived near here, I'd be a regular. Since I don't, this can be a secret destination. ”

“ First red flag was when I walked into the restaurant and it was completely empty and I couldn't find a single person to seat or address me. I had to walk into the restaurant space and make my presence known. Granted, I was there at 8:30pm on a Thursday but I did have a reservation! The one waiter I could find seated me and let me know I was the last reservation here. Sure, these could all be acquainted to time or a weird work off day, but the food was also just mediocre. I don't mind the food, but there is nothing drawing me to come back. I ordered a red wine that the waiter suggested, parsnip soup, and the prime beef. The soup was decent and the prime beef wasn't exceptionally tender so I don't have too much to say. The bread was cold too and for an upscale like this, I would've expected warm bread. I can't quite recommend this place yet as I think I wouldn't need someone to really vouch for this before I go here again. *Disclaimer: I refuse to rate restaurants anything lower than 4 stars unless I truly believe they are deserving of a lower status. I believe that any food or service lower than 4 stars should be first addressed with the restaurant before negatively impacting business. ”