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Ripple

Ripple

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Neuamerikanisches Restaurant und Weinbar$$$$
Cleveland Park, Washington
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  • Eater
    EaterJanuar 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 Post
    Washington PostApril 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. Mehr erfahren
  • Bitches Who Brunch
    Bitches Who BrunchJanuar 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 Table
    Tasting TableJuni 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: Mehr erfahren
  • K T.
    K TNovember 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 P.
    Patrick PhoJuly 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 L.Herz-Symbol auf Nutzerbild
    Julia Lord NickleFebruar 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 S.
    Jenna SauberNovember 13, 2012
    Schon mehr als 5 Mal hier gewesen
    Ask Josh to make you "fall in a glass." It's deliciosity. Also get the butternut squash cheesecake while you can. To die for.
  • Kitchenboy
    KitchenboyAugust 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 Magazine
    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 Post
    Washington PostOktober 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 B.
    4SqR Expert M BoudreauOktober 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 B.
    4SqR Expert M BoudreauNovember 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 Brunch
    Bitches Who BrunchMärz 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. Mehr erfahren
  • Philip T.
    Philip TicknerJanuar 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 E.
    Lindy Elkins-TantonSeptember 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.
  • arish
    arishMai 18, 2014
    good champagne selection. for dessert, try the butterscotch pudding and butterfinger pie-- both are great.
  • Joshua J.Herz-Symbol auf Nutzerbild
    Joshua JenkinsSeptember 29, 2014
    Fantastic brunch. Pastry, entree & bottomless mimosas for $28.
  • FiOS 50
    FiOS 50November 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.
  • Kitchenboy
    KitchenboyMai 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 W.
    Denise WApril 30, 2013
    Amazing food! Even better service. Great cheese plate! Order the fried tomatoes. They are amazing!!!
  • Colleen N.
    Colleen NNovember 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 ™.
    Taste and See ™Dezember 30, 2012
    For NYE, they're doing a 5 course meal, including a champagne toast, for $110. Call ahead for reservations. Mehr erfahren
  • John T.
    John TaylorMai 15, 2012
    Order one of the ice cream sandwiches for dessert. They're creative, fun, and most importantly -- tasty.
  • AskMen
    AskMenJuni 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 K.
    Lauren KarasekOktober 27, 2010
    Schon mehr als 10 Mal hier gewesen
    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 G.Herz-Symbol auf Nutzerbild
    Tammy GordonMärz 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 Post
    Washington PostOktober 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 S.
    Sydney SchaeferOktober 25, 2013
    Get the Berkshire pork and the squash appetizer!
  • Leandro L.Herz-Symbol auf Nutzerbild
    Leandro LageraMai 31, 2016
    Get the motherf*cking bone marrow and don't look back.
  • The Culinary Institute of America
    Be sure to sample the desserts from Pastry Chef Alison Reed. She's a CIA grad! Mehr erfahren
  • M d.
    M dDSeptember 16, 2011
    Schon mehr als 5 Mal hier gewesen
    The Peter Franus wines are phenomenal. If u r in for a Pinot Noir; have a Patricia Green.
  • Tim C.
    Tim ChampneyMai 1, 2013
    Napoleon with White Port for dessert.
  • Tim C.
    Tim ChampneyMai 1, 2013
    Burrata with pickled ramps
  • The Feast
    The FeastJuni 10, 2011
    Several pates and terrines are made in-house, including a dill-infused testa and a smooth chicken liver mousse.
  • Ernesto G.
    Ernesto GluecksmannAugust 5, 2011
    Bacon + Almonds = good times. Dedicate this tip to a Will and Rachel that I know.
  • ArdvaarkHerz-Symbol auf Nutzerbild
    ArdvaarkJanuar 11, 2015
    If you don't try the Bacon Roasted Pecans, what are you doing with your life?
  • David B.Herz-Symbol auf Nutzerbild
    David BewJuly 17, 2012
    Excellent food and stellar wine list.
  • Courtney C.
    Courtney CherryNovember 5, 2010
    Leave your drink to the bartenders they won't disappoint - most creative in the city!
  • Matt B.
    Matt BraynardJuly 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 R.
    Carmin RuggieroMai 29, 2014
    Awesome! Fred, the bartender is the man!
  • Arnaud R.Herz-Symbol auf Nutzerbild
    Arnaud RéautéNovember 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 S.
    Jessica ShimMärz 12, 2015
    Washington Post says to get the Stuffed bone marrow
  • Tim C.
    Tim ChampneyMai 1, 2013
    Rockfish with oysters.
  • Joey S.
    Joey SpilatroMai 29, 2010
    New to Cleveland Park. Great wine selection, cheeses, and entrees.
  • Chefs Feed
    Chefs FeedAugust 5, 2014
    Anthony Lombardo, chef of 1789, eats here on his nights off. He loves the Gnocchi. Mehr erfahren
  • Catherine C.
    Catherine CanoOktober 13, 2011
    Schon mehr als 5 Mal hier gewesen
    If you don't get the Red Hawk cheese, then i don't know you.
  • Johnny H.
    Johnny HugelJuni 28, 2011
    Chef Logan Cox and the great staff have something amazing here.
  • Davey D.
    Davey DellisJuly 3, 2010
    The cocktails are to die for, but the real treat is the bacon crusted pecans
  • Captain H.
    Captain HooliganSeptember 25, 2011
    Butter Beer, need I say more?
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