100 Very Best Restaurants: #56 – The Riggsby

Pastry chef Alex Levin’s multi-textured brownie sundae. (No, it’s not made with that kind of pot.) Photograph by Rey Lopez


Even though restaurateur Michael Schlow’s supper club is only three years old, it has a genuinely retro vibe. Ask nicely and hosts will book a corner booth, bartenders are quick to remember your drink, and servers toss bacon-heavy wedge salads at the table. Pastry chef Alex Levin’s throwback desserts are worth a trip in themselves. There’s plenty great in the regular lineup—goat-cheese fritters, Ned’s “famous” pork chop—though we have a hard time passing up the off-menu pasta all’amatriciana. And being the Riggsby, it’s happy to accommodate. Expensive.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.