Rigsby's Cuisine Volatile
Columbus, Ohio
Marc A. Van Steyn always had an interest in the hospitality industry. Growing up cooking with his grandmother, he learned to love the kitchen. He just never thought it would lead to a career. Marc, a native of Columbus, Ohio, decided to pursue a degree in Hospitality Management from Ohio State University. Working his way through college, he took various positions in kitchens throughout Columbus. Realizing his passion and talent for creating food, he soon enrolled at the Culinary Institute of America in Hyde Park.
Upon graduating from the CIA, Marc moved to New York City and learned from some of the industry's top chefs. In New York, he honed his craft under Laurent Manrique at Peacock Alley in the Waldorf Astoria. He also worked with world-renowned Daniel Boulud. Eager to explore and learn from the variety of talent New York offered, Marc worked with celebrity chef Katy Sparks at Quilty's and the charismatic Herb Wilson. Ultimately, he was asked to lead the kitchen at Lenox, a Charlie Palmer and Tony Fortuna restaurant.
Marc then returned home to Columbus where he was almost immediately hired as executive chef for Rigsby's Cuisine Volatile. It is here that his attention is now focused, as his culinary creative talents take this Columbus favorite to new heights.
RIGSBY'S CUISINE VOLATILE
698 North High Street; Columbus, Ohio
Rigsby's might appropriately be considered the first Short North restaurant, in addition to the best. While a few other hangouts have been there longer, it was restaurateur Kent Rigsby who first boldly predicted, nearly two decades ago, that the then-downscale neighborhood could support the most upscale in fine dining. The vibrant cultural and entertainment district that followed is proof he was right.
One of Columbus' best buys for fine cuisine, Rigsby's could be dropped into any European city and fetch a Michelin star. While Southern French and Northern European may be the bedrock of the menu, periodic forays into Greek and game dishes keep things eclectic. The décor is classy, clever and appropriately gallerylike. Always hip, always good and always buzzy. Live piano and jazz are performed in the dining room Wednesday through Friday.
The wine list reflects the owner's pursuit of his own vision of accompaniments to food. The California bistro setting hosts many of the city's "movers and shakers," but they're there for the food, not to impress each other.
(Citysearch, Digitalcity, Columbus Dispatch, City Alive)