DUPONT: Chef Michael Schlow's The Riggsby Opens Monday, July 13

The Riggsby, the new American restaurant in the newly renovated Carlyle Hotel is opening its doors for dinner on July 13th. This is James Beard award winning chef Michael Schlow’s second DC outpost

Award-winning chef Michael Schlow announces the July 13 opening of his second Washington, D.C. restaurant, The Riggsby, in the Carlyle Hotel at 1731 New Hampshire Avenue, NW. The Riggsby is an intimate, yet playful neighborhood restaurant offering an approachable American menu with a nostalgic, Continental slant. Schlow and his team have created a menu of throwback favorites updated for a modern palate divided into four categories— bar snacks, appetizers, entrees, and sides.

Chef Schlow, considered one of the top culinary professionals in the U.S., was inspired by the convivial cocktail party culture of his parents' generation whereby neighbors would contribute their own signature dishes to the festivities, and mid-century modern classic cocktails such as the Harvey Wallbanger and Old Fashioned would be poured.

 "The Riggsby will pay homage to a bygone era but still feel current," Schlow says. "I want our guests to feel like they’ve just walked into a really great cocktail party. My hope is that The Riggsby feels comfortable and approachable, that it becomes a ‘go-to’ neighborhood spot.”

The 75-seat restaurant was designed by Brian Miller of Edit Lab at Streetsense, who was inspired by the supper club atmosphere and whimsical decor found in many American restaurants in the mid-20th century. A keyhole door and graphic black and white tiles mark the entrance, and the dining room features a chevron walnut floor with dark inlays, a zinc bar top, and oak tambour panels. Brass and gold-toned light fixtures lend a warm glow to the space, which features glossy jewel tones of plum and emerald green. Area rugs soften the lounge, while the open pass to the kitchen brings energy to the dining room. The lounge area, which seats 40, features custom wallpaper based on a painting by Schlow’s wife, mixed media artist Adrienne Schlow.

Chef Schlow has tapped Chef Philippe Reininger to execute his vision and oversee the kitchen at The Riggsby. Together they have created a menu of familiar dishes such as Oysters with Spicy Cucumber Mignonette; Smoked Trout with Beets and Horseradish, Seared Scallops with Mushrooms, Peas and Onions; and Prime New York Strip “Filet” with Reininger’s world-class Béarnaise sauce.

The Riggsby Cesear

Chef Schlow has entrusted General Manager Daniel Lobsenz to oversee the polished front of house staff at The Riggsby. Lobsenz, a certified sommelier, and bar savant Christine Kim, have created a beverage program comprised of classic cocktails, riffs on period drinks, and the restaurant’s own unique creations. Twenty lesser-known wines by the glass, which Lobsenz carefully selected, will also be available. Schlow and the kitchen team will offer retro-inspired bar snacks like Homemade Potato Chips with Green Chile-Green Onion Dip; Chorizo Stuffed Mushrooms, Jalapeño Tater Tots, and Deviled Eggs with Calabrian Chiles and Crispy Chicken Skin to complete the experience. 

The Riggsby Deviled Eggs

The restaurant will initially begin with dinner service, seven days a week; from 5:00 p.m. – 10:30 p.m. Reservations are available through OpenTable. Weekday breakfast and weekend brunch will be added shortly thereafter.