Who's Cooking in Rhode Island

A little bit of everything," is the way head chef Michael Koussa describes the Rue's eclectic menus, which he has helped nurture from the early days of traditional French fare through today's creative bistro menu. His career at the Rue began 28 years ago, when he started working as a line cook. After studying culinary arts at the Rhode Island School of Design, he was soon promoted to sous-chef. Eight years after starting out, he moved into the Rue's top position. In charge of the kitchen ever since, the Pawtucket native credits his longevity in the job as a rarity in the restaurant world and to the enormous creative freedom and compatibility he finds working with owner Deborah Norman. Six days a week, the Rue's extensive menus offer him the ongoing challenge of providing the kind of culinary variety and international flavor for which the restaurant is known.

Starting out as a quiche-and-crepe bistro, The Rue now specializes in fresh regional cooking, with influences borrowed from France, Italy, and Asia.