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Eater1月 8, 2014Ripple is known for its impressive wine list, thoughtful cocktails and small but impressive menu. Marjorie Meek-Bradley has continued the restaurant's focus on local ingredients. [Eater 38 Member]
Washington Post4月 1, 2015Sit at the bar and order the stuffed bone marrow, mixed with bacon and topped with chimichurri and a streak of apple butter. Smear some on grilled bread, and enjoy with a nice glass of wine. 続きを見る
Bitches Who Brunch1月 12, 2014The Bitches Say: A. We’ve always loved Ripple’s focus on fresh, sustainable ingredients. We’re so glad they started serving brunch! Winner of the 2013 awards for Best Cinnamon Roll and Best Mimosa!
Tasting Table6月 20, 2012Order the meaty, pepper-spiced wings. They pack a generous, slow-building heat, so use the cardamom-seasoned Greek yogurt as a foil, or a cold pilsner to cut the intensity: 続きを見る
K T11月 25, 2012Local Species: Bourbon barrel aged IPA = amazing. Try these starters: Venison pate, scallops, squash soup w/oysters, agnolotti w/chanterelles. Must come back to try more meats and the bacon pecans!
Patrick Pho7月 19, 2015"Like pork belly and offal, bone marrow’s moment has come and gone... Meek-Bradley mixes the marrow with bacon for saltiness and tops it with chimichurri for an acidic, herb-packed punch." -WaPo
Julia Lord Nickle2月 1, 2016Cleveland Park is lucky to have this gem of a restaurant. If the hamachi collar is available you'd be a fool not to order it! Delicious.
Ask Josh to make you "fall in a glass." It's deliciosity. Also get the butternut squash cheesecake while you can. To die for.
Kitchenboy8月 22, 2011The local, seasonal dishes on the main menu are very good. Great wine selection, great house made charcuterie and even on a Saturday night, we didn't feel rushed to leave and turn the table over.
Washingtonian Magazine1月 9, 2012What to get:Pickled vegetables with cardamom-spiked yogurt; pistachio agnolotti; quinoa risotto with lobster mushrooms; rabbit two ways (rack and leg-meat confit); duck with crab-apple sabayon.- Washington Post10月 16, 2013It would be easy just to drink dinner at this dashing attraction in Cleveland Park, where the sophisticated cocktails and carefully curated wine list elevate Ripple.
4SqR Expert M Boudreau10月 25, 2012Chile manteca y dulce (a little of everything) mixologist, Josh Berner, crafted a drink that combines bacon-infused Benevá mezcal, cayenne and pecan syrup- 4SqR Expert M Boudreau11月 3, 2012Cleveland Park New American wine bar, where the “farm-to-table concept is truly experienced” at a “fairly reasonable price (by Washington standards)”
- Bitches Who Brunch3月 4, 2016You can select from various fresh juices—either orange, grapefruit, peach, or raspberry—to pair with your bubbly. The champagne pours were not stingy, either. 続きを見る
Philip Tickner1月 12, 2012Agnolotti appetizer and Lamb entree hands down was the best adventure I have been on in a restaurant! I was so sad to see every course end but so excited for the next one to begin!!
Lindy Elkins-Tanton9月 19, 2012Do not miss the custom cocktails, worth the trip alone! At other places new cocktails can be poor choices, but here they are exciting ad unusual and inspired.
arish5月 18, 2014good champagne selection. for dessert, try the butterscotch pudding and butterfinger pie-- both are great.
FiOS 5011月 28, 2011Everything on the menu at Ripple is seasonal and rotates constantly to keep everything fresh. Make sure to start with the bacon-roasted pecans.- Kitchenboy5月 11, 2011Great bartenders, excellent charcuterie, served until very late, meats sliced on a hand powered machine for best results. Can't wait to eat full dinner here.
Denise W4月 30, 2013Amazing food! Even better service. Great cheese plate! Order the fried tomatoes. They are amazing!!!
Colleen N11月 14, 2013From Eater DC: this award-winning wine bar boasts free corkage Sunday-Monday w/one stipulation: purchase wine from their friends at Weygandt Wines down the street
Taste and See ™12月 30, 2012For NYE, they're doing a 5 course meal, including a champagne toast, for $110. Call ahead for reservations. 続きを見る- John Taylor5月 15, 2012Order one of the ice cream sandwiches for dessert. They're creative, fun, and most importantly -- tasty.
AskMen6月 7, 2010The new joint sells 50 wines by the glass and offers up seasonal dishes by chef Teddy Diggs, who used to work the pans at Blue Ridge. If you still want to light up, take your Marlboros outside.
Leave your cocktails up to the bartenders, and they won't disappoint, especially if you've got Quintin or the oh-so-cute Theo. I never would have tried the white Manhattan without them.
Tammy Gordon3月 19, 2012Try the #snakehead if they've got it. It's the tastiest invasive species in the Chesapeake watershed. Help eat em out of existence!- Washington Post10月 12, 2011** 1/2 stars in Tom Sietsema's Fall Dining Guide 2011. ("The margarita at Ripple has just the right zing," writes Tom.)
The Culinary Institute of America1月 3, 2013Be sure to sample the desserts from Pastry Chef Alison Reed. She's a CIA grad! 続きを見る
The Peter Franus wines are phenomenal. If u r in for a Pinot Noir; have a Patricia Green.
The Feast6月 10, 2011Several pates and terrines are made in-house, including a dill-infused testa and a smooth chicken liver mousse.
Ernesto Gluecksmann8月 5, 2011Bacon + Almonds = good times. Dedicate this tip to a Will and Rachel that I know.
Courtney Cherry11月 5, 2010Leave your drink to the bartenders they won't disappoint - most creative in the city!
Matt Braynard7月 13, 2011Avoid. The service is cheerful and attentive but the kitchen can't keep up and you will wait a long time. The best items here - cheese and meat plates - are items they don't make here.
Arnaud Réauté11月 30, 2014Had a pork berkshire and the meat was not tender at all. Food is tasty but not enough to justify the prices.
Chefs Feed8月 5, 2014Anthony Lombardo, chef of 1789, eats here on his nights off. He loves the Gnocchi. 続きを見る
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In a comfortable setting, just across the street from the historic Uptown Theater in Cleveland Park, Ripple offers a complete dining experience, with a focus on sustainability, organic and locally-acquired produce, and a good time. We are proud to support
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- 月–木, 日
- 17:00–22:00
- 金–土
- 17:00–23:00
(202) 244-7995
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