Rigsby’s Kitchen, Columbus, Ohio
May 8, 2008
Rigsby’s Kitchen has been my (Linda’s) favorite restaurant in Columbus, Ohio, since niece Rebecca introduced it to me about 20 years ago. It is a restaurant where one can relax and well, it is the most New York-like spot I know in Columbus besides the Columbus Museum of Fine Art. So on May 2, 2008, my niece Rebecca, her husband Chuck and my sister Barbara and I met for dinner at this now-venerable Short North (High Street) restaurant and veteran CountryEpicure reader Rebecca rightly suggested that we offer you our first Ohio blog posting!We started the evening with a nice bottle of California Vinum viognier. Later we shared a good bottle of Haven’s 2003 Merlot.
My first course was a half order of hand-made Potato Gnocchi, Prosciutto di Parma, Basil, Tomato and Balsamico, good and just the right size. Barbara had the Prosciutto de Parma, Arugula and Fig Vinaigrette salad, which she said was okay but much too much food for a starter.
Rebecca and I liked very much Seared Scallops and Warm Chard-Blood Orange Salad as our main course. Barbara had the crispy calamari as her main course because I had ordered it the night before.
(Yes, Barbara and I were repeat visitors because as the lead of this posting relates, this is our favorite Columbus restaurant). Without photos we report that May 1 Barbara had a delicious Shrimp Risotto with Radicchio and a special arugula/cranberry/onion salad. My main course May 1 was the evening’s special pasta: egg fettucini with spring vegetables, which was fine but nothing special. But our glasses of Veuve Cliquot had started our evening well.
Chuck’s main course May 2 was the Maple Roasted Lamb Rack, Spring Carrots, Candied Cipolline. He thought it was perfectly cooked, absolutely delicious. His one complaint was that the portion was not larger. He even mentioned that, had he not been in polite company, he would have eaten the meat right off the bone and licked the plate clean.
Rebecca had the Lemon, Rosemary Panna Cotta with Fresh Fruit and Pistachio Tuille. This was nice and light, but the scent of the rosemary was almost overpowering, like body lotion, and gave the dessert an almost artificial taste until one reached the lemon panna cotta at the bottom of the glass.
Chuck had a delicious Butterscotch Budino with Crème Fraiche and Fleur de Sel for dessert; like an extraordinary crème brulée. The burnt crust was a delightful blend of salt and sugar.
Barbara and I shared the Cassata Italiana, a raspberry spongecake with berry sorbet and vanilla gelato. It was a fine end to our good meal.
We were delighted to be together and very happy to be back at Rigsby’s. Rebecca, Barbara and I finished the evening on the sidewalk outside Rigsby’s posing for a family photo.