When you go to a restaurant and try something on the menu that is so delicious, so absolutely amazing, are you the kind of person who is then motivated to work your way through the menu and try everything? Or do you go back and safely order the same thing over and over because you know you love it? As adventurous as I like to think I am, I am reluctant to admit that I’m the latter. God I hate being so jaded! It almost ruined me at Cilantro because I didn’t want to order anything except that blissful Cheese Chile Relleno. In time I ventured forward and found other things I loved as well.
The object of my affection at Rigby’s is their Mac & Cheese. Je ne peux pas vivre sans toi which means, “I can’t live without you”, pretty much sums up how I feel about this dish of orecchiette pasta, wild mushrooms and goat cheese fondue. It’s a fabulous combination of flavors and a delightful taste treat that I hate to miss. I’ve tried the mac & cheese at almost every restaurant in town. Many of them have fun little variations on the original, but the Rigby’s Mac & Cheese is in a league of its own. It was the first thing I ever ordered there, and with my idiosyncrasies, it was almost the last!
In the salad department, the Baby Spinach salad is another standout. The flavors of the spinach, orange, candied pecans and goat cheese are beautifully brought to life by the red wine citrus vinaigrette. There’s a lovely Mixed Baby Heirloom Tomato Salad as well, with fresh mozzarella and basil in a balsamic vinaigrette. In the soup department, there is a vegetarian Tomato and Roasted Red Pepper Soup served with a dollop of basil pesto and a Parmesan crisp. Delicious! And I’d like a side order of those crisps, thank you very much! The Caramelized Spanish Onion Soup is Rigby’s version of French Onion Soup and has a beef and chicken stock base.
As of this writing, new to the Rigby’s menu is a section titled, “Small Plates.” The vegetarian selection here that I recommend the Veggie Plate. When it arrives at the table, it looks like a small work of art and tastes even better. They make a roll of uber-thin slices of zucchini, stuff them with ricotta and stand them up on the plate. In between the rolls are whole marinated mushrooms, pine nuts and basil. Most excellent! Moving on to the pasta section we find the droolingly divine Mac & Cheese plus the Linguine Pasta with tomatoes, chilies, capers, kalamata olives and basil. Warning .. if you have a fear of anchovies, ask for them to be left off.
I rarely leave room for dessert, but the other day I indulged anyway and thought the key lime pie was a winner.
One of the reasons that I love coming here is that the owners, John Black and John Glenstrup, could not be any nicer. They will go out of their way to make sure your dining experience is the very best and I really appreciate that. Rigby’s is also open for brunch on Sundays from 10-2. Rigby’s is at 404 Rehoboth Avenue. (302) 227-6080. See their menu by clicking here.