Q | What are the most popular items on your menu? Why?
A | The most popular items on the menu are also some of the oldest ones; classics that have been enjoyed by our visitors for decades. The cacciucco and pasutice are two that come to mind. However, I have been changing the menu and there have definitely been some new items that have become very popular. The pork shank with farro, celery root, and strawberry-thyme agrodolce has turned into quite the hit, as well as the gnocchi with house bacon, radichio, pesto, and capers.
Q | Are there any items NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | We recently took off the Capellini Natasha, which had been on the menu for years and years. Many of the regulars will still ask for it and we can usually oblige them.
Q | You’re a relatively new addition to Rigsby’s! How does your taste and experience have an effect on the overall menu?
A | It will eventually impact the entire menu as I look to overhaul it completely in the coming weeks. I don’t really have any sort of background in Italian cooking, so I felt that it would be disingenuous of me to try and recreate an authentic Italian experience. I do love to experiment and explore new flavors and techniques, and I am constantly seeking to learn and expand my knowledge. Because of that, I think you’ll begin to see some interesting new things on the menu that you won’t be able to find anywhere else in the city.
Q | What’s your ideal dinner?
A | I would pair the roasted beets from the first course section with the pork shank in the entrée grouping.
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