Rigsby's Kitchen is classic, contemporary, and just about perfect
Columbus' Rigsby's Kitchen does a great job of balancing class with casualness. This popular eatery is voted among the top 20 best restaurants in Columbus according to the Columbus Dispatch newspaper, and is quoted as being “always on the cutting edge” and “sophisticated, lively and appealing” by Zagat Guide.
Chef Kent Rigsby is master at his craft, and his tools of the trade are locally-grown vegetables, organically-farmed meats and an extensive set of pots and pans that would make any food lover quiver with delight.
To start off your meal at Rigsby's kitchen, you can't go wrong with the sauteed chicken livers with Saba and bruschetta; pan-roasted mussels with garlic, tomatoes and white wine or the oysters Diavalo with crisp-fried eggplant. The roasted beet salad with Skorthalia and an orange-mint vinaigrette is also a fresh, delicious way to tantalize your taste buds.
The house-made ravioli with herbs and brown butter, potato gnocchi with bolganese sauce and sea scallops with Haricots Verts, fingerling potatoes and sweet vinaigrette all make fabulous dinner choices when dining at Rigsby's.
Free-range chicken and an arugula and blood-orange salad, pork scalloppini with porcini mushrooms and juniper berry marsala sauce, and pancetta pizza with arugula are favorites among patrons who frequent this popular Columbus restaurant.
Rigsby's extensive wine list features both imported and domestic varietals. More than two-dozen varieties are available.
Reservations are always accepted and dress is business casual.
- by LeeAnn Mullen, Columbus Reporter for HelloMetro
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LeeAnn MullenLeeAnn Mullen is a freelance journalist from Cleveland, Ohio. She holds a bachelor's degree in journalism is currently furthering her education by studying for an additional degree in information systems management. Mullen has written for several Cleveland-area newspapers, online publications and dozens of private clients. Her topics of specialty include health, technology and travel.