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Ripple

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Nuovo ristorante americano e Wine bar$$$$

Cleveland Park, Washington

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Ripple

Gli esperti di Eater e Washington Post hanno consigliato questo posto

56 Consigli e recensioni

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EaterGennaio 8, 2014
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]
Washington PostAprile 1, 2015
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. Leggi tutto
Bitches Who BrunchGennaio 12, 2014
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!
Tasting TableGiugno 20, 2012
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: Leggi tutto
K TNovembre 25, 2012
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!
Patrick PhoLuglio 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 NickleFebbraio 1, 2016
Cleveland 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.
Jenna SauberNovembre 13, 2012
È stato qui più di 5 volte
Ask Josh to make you "fall in a glass." It's deliciosity. Also get the butternut squash cheesecake while you can. To die for.
KitchenboyAgosto 22, 2011
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.
Washingtonian MagazineGennaio 9, 2012
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.
Washington PostOttobre 16, 2013
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.
4SqR Expert M BoudreauOttobre 25, 2012
Chile 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 BoudreauNovembre 3, 2012
Cleveland Park New American wine bar, where the “farm-to-table concept is truly experienced” at a “fairly reasonable price (by Washington standards)”
Bitches Who BrunchMarzo 4, 2016
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. Leggi tutto
Philip TicknerGennaio 12, 2012
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!!
Lindy Elkins-TantonSettembre 19, 2012
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.
arishMaggio 18, 2014
good champagne selection. for dessert, try the butterscotch pudding and butterfinger pie-- both are great.
Joshua JenkinsSettembre 29, 2014
Fantastic brunch. Pastry, entree & bottomless mimosas for $28.
FiOS 50Novembre 28, 2011
Everything on the menu at Ripple is seasonal and rotates constantly to keep everything fresh. Make sure to start with the bacon-roasted pecans.
KitchenboyMaggio 11, 2011
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.
Denise WAprile 30, 2013
Amazing food! Even better service. Great cheese plate! Order the fried tomatoes. They are amazing!!!
Colleen NNovembre 14, 2013
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
Taste and See ™Dicembre 30, 2012
For NYE, they're doing a 5 course meal, including a champagne toast, for $110. Call ahead for reservations. Leggi tutto
John TaylorMaggio 15, 2012
Order one of the ice cream sandwiches for dessert. They're creative, fun, and most importantly -- tasty.
AskMenGiugno 7, 2010
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.
Lauren KarasekOttobre 27, 2010
È stato qui più di 10 volte
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 GordonMarzo 19, 2012
Try the #snakehead if they've got it. It's the tastiest invasive species in the Chesapeake watershed. Help eat em out of existence!
Washington PostOttobre 12, 2011
** 1/2 stars in Tom Sietsema's Fall Dining Guide 2011. ("The margarita at Ripple has just the right zing," writes Tom.) http://wapo.st/nKEHhU
Sydney SchaeferOttobre 25, 2013
Get the Berkshire pork and the squash appetizer!
Leandro LageraMaggio 31, 2016
Get the motherf*cking bone marrow and don't look back.
The Culinary Institute of AmericaGennaio 3, 2013
Be sure to sample the desserts from Pastry Chef Alison Reed. She's a CIA grad! Leggi tutto
M dDSettembre 16, 2011
È stato qui più di 5 volte
The Peter Franus wines are phenomenal. If u r in for a Pinot Noir; have a Patricia Green.
Tim ChampneyMaggio 1, 2013
Napoleon with White Port for dessert.
Tim ChampneyMaggio 1, 2013
Burrata with pickled ramps
The FeastGiugno 10, 2011
Several pates and terrines are made in-house, including a dill-infused testa and a smooth chicken liver mousse.
Ernesto GluecksmannAgosto 5, 2011
Bacon + Almonds = good times. Dedicate this tip to a Will and Rachel that I know.
ArdvaarkGennaio 11, 2015
If you don't try the Bacon Roasted Pecans, what are you doing with your life?
David BewLuglio 17, 2012
Excellent food and stellar wine list.
Courtney CherryNovembre 5, 2010
Leave your drink to the bartenders they won't disappoint - most creative in the city!
Matt BraynardLuglio 13, 2011
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.
Carmin RuggieroMaggio 29, 2014
Awesome! Fred, the bartender is the man!
Arnaud RéautéNovembre 30, 2014
Had a pork berkshire and the meat was not tender at all. Food is tasty but not enough to justify the prices.
Jessica ShimMarzo 12, 2015
Washington Post says to get the Stuffed bone marrow
Tim ChampneyMaggio 1, 2013
Rockfish with oysters.
Joey SpilatroMaggio 29, 2010
New to Cleveland Park. Great wine selection, cheeses, and entrees.
Chefs FeedAgosto 5, 2014
Anthony Lombardo, chef of 1789, eats here on his nights off. He loves the Gnocchi. Leggi tutto
Catherine CanoOttobre 13, 2011
È stato qui più di 5 volte
If you don't get the Red Hawk cheese, then i don't know you.
Johnny HugelGiugno 28, 2011
Chef Logan Cox and the great staff have something amazing here.
Davey DellisLuglio 3, 2010
The cocktails are to die for, but the real treat is the bacon crusted pecans
Captain HooliganSettembre 25, 2011
Butter Beer, need I say more?

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