THIS RESTAURANT HAS CHANGED LOCATIONS Corduroy

THIS RESTAURANT HAS CHANGED LOCATIONS Corduroy Restaurant Review:

Corduroy stars chef Tom Power, who has worked at Michel Richard Citronelle. His compact menu sets forth beautifully staged meals composed of the freshest and best ingredients prepared and served simply. If you drop in at lunch, the menu is less imposing than at dinnertime, with such dishes as lobster omelet, penne pasta with garlic and sausage and mussels marinière. More robust dinner entrées include Rhode Island rockfish, roast baby chicken or a tenderloin of beef. Power also offers a good, if expensive, wine list, and puts out a bar menu for diners on the run. For dessert, the best, though not only, choice is chocolate hazelnut bars. Alas, much of the menu changes daily, or we'd make a habit of ordering the silken root vegetable soup and the Manhattan steak with bistro fries---a perfect pairing. Corduroy is small, unhurried, and, as yet, somewhat undiscovered. Wait until more foodies find this place---but without much signage at street level, it may be awhile.