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Jay Caputo tapped as chef de cuisine at The Riggsby in D.C.

The Riggsby, a classic American dining destination at the Kimpton Carlyle Hotel in Dupont Circle, Washington D.C., has a new chef de cuisine. Jay Caputo, who has been under restaurateur Michael Schlow’s wing in previous stints in Boston, including at Radius, joins the restaurant. Caputo also operated Espuma Restaurant and Martini Bar and CABO Modern Mexican Tequila Bar, both in Rehoboth Beach, De., and has a more-than-20-year culinary career.

Caputo’s experience and acumen will play out well in the restaurant, having been a seven-time recipient of Delaware’s Best Chef award, and a five-time James Beard semi-finalist for Best Chef in the Mid-Atlantic. The restaurant has new influences from the chef and new options, including grilled spanish octopus with fennel puree, citrus and hazelnuts, and a broken paella with chorizo, chicken, clams, mussels and crispy rice cake. The menu can be seen here: www.theriggsby.com/supper.

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