Sit 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. En savoir plus
Ripple 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]
Local 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!
Order 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: En savoir plus
The 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!
What 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.
Agnolotti 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!!
"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
The 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.
You can select from various fresh juices—either orange, grapefruit, peach, or raspberry—to pair with your bubbly. The champagne pours were not stingy, either. En savoir plus
It 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.
Chile manteca y dulce (a little of everything) mixologist, Josh Berner, crafted a drink that combines bacon-infused Benevá mezcal, cayenne and pecan syrup
From 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
The 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.
Great 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.
Do 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.
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.
Avoid. 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.
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