My husband and I had a wonderful dinner at Corduroy on Valentine's Day. We started off with me ordering small, smokey tasting Japanese oysters on the halfshell with a delicious, subtly flavored seaweed salad in the middle. The salad nicely offset the slight saltiness and smokiness of the oysters. My husband had the lobster salad which was tasty, the lobster not overcooked or overdressed and accompanied by a nice bit of mache, a microgreen similar to watercress. I could just stop at the entrees for a perfect review. We each ordered the beef cheek osso buco entrees which were orgasmic in my opinion, the meat cooked for four hours to perfect tenderness in its own juices with just a hint of garlic and red wine, accompanied by crisp haricots verts and white beans which were similar to cannelini beans. We just wanted to savor every bite! Before desserts, we were treated to an amuse bouche of a lemon/rum sorbet topped with a plump blackberry which proved to be a very refreshing palate cleanser. Desserts were delicious. I ordered the chocolate "Sabayon", basically a chocolate souffle, topped with Gianduja - Italian chocolate - ice cream. Very nice, intense chocolate taste. My husband had the apple tart which, while ordinary, was also delicious, the crust tender and the apples cooked to tenderness also. The service at Corduroy was attentive, friendly and professional and we were impressed that Tom Powers, executive chef and owner, is so "hands-on". Indeed, he was not only supervising the kitchen, but he was actually involved cooking and even preparing desserts. In different meals there, we've discovered that Corduroy is indeed a hidden gem in the Sheraton Four Points Hotel on K St. at 12th.