Mar 30, 2016 |
Chef Reininger’s three decades in the cooking world have taken him from his homeland of France to successful and award-winning stints in hotel restaurants in Europe, London, and across the U.S. With his many years of executive chef experience at establishments including Ritz-Carlton hotels in Boston, Barcelona, Florida, and California, each of which housed multiple restaurants, he thoroughly understands back-of-house and front-of-house operations and insists on the most rigorous standards to ensure consistent excellence. He joined Michael Schlow’s concepts in 2014 and oversees all hotel restaurant operations.
The Riggsby is a classic. It’s intimate, nostalgic, a little lost in time, cozy, kind of refined, yet definitely playful. The Riggsby is part of the neighborhood. It’s the “go to” place, where the bartender treats you like you’ve been coming in for years, even if it’s your first time stopping by. The menu at The Riggsby is American with a flash of “Old School Continental.”It’s seasonal.It’s delicious.It’s well-executed, with a little something for everyone. Named for the street that intersects the restaurant, Riggs Place, and nodding to the former Riggs Bank, The Riggsby is Chef Michael Schlow’s second DC restaurant, featuring upscale American cuisine with distinctly European influences.
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