Thanks to all the readers who sent us their experiences from Restaurant Week. Your comments -- and others culled from various local contacts -- showed surprising uniformity. It seems that in D.C. there are restaurants that do Restaurant Week right, and some that don't -- with little space in between.

A loud chorus of voices, both from e-mail and on DonRockwell's forum, were pleased with the Restaurant Week offerings of Corduroy (memo to the staff -- what happened to your website?) Highlights often mentioned include Tom Power's scallops, the tuna, and the lamb. Other restaurants also receiving high Restaurant Week marks were Ceiba, which both DCist readers and DCFüd enjoyed, and Zola, where commenters and a large group of DCists enjoyed quality food and fantastic service. The latter restaurant went as far as to offer the entire menu, with no upcharges -- a great way for a restaurant to lure in new customers.

We received more mixed reviews of New Heights and Vidalia, which Jason of DCFoodies noted was "good but far from mind blowing." The one restaurant that no one seemed to enjoy was Restaurant Kolumbia. DCist reader "iwantamonkey" had an extremely baffling experience with service (see third comment), while another DCist reader wrote in with an even worse story:

We waited almost half an hour for one round of drinks at a nearly empty bar to be told by the bartender she didn't know how to make two very basic cocktails... Our appetizers came before we got the butter, but two orders of a bisque were served with no spoons. It took two requests and ten minutes to get those, and when we asked at the same time for pepper for the other two salads, got it fifteen minutes later... Two of the entrees (veal medallions) were served with bits of plastic wrap still stuck to them; the server unapologetically replaced them but did not replace the silverware originally removed with the plates.

Good news for anyone that missed out on Corduroy for Restaurant Week -- Owner and Chef Tom Power has extended their Restaurant Week special until this Saturday. So get on the phone and make your reservations. Though there might be a new champion next year, diners from two consecutive Restaurant Weeks have raved about the restaurant, housed in an otherwise unimpressive Sheraton Four Points.