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Ripple
(Now Closed)New American Restaurant and Wine Bar$$$$
Cleveland Park, Washington
Has a stamp of approval from Eater and Washington Post
56 Tips and reviews
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Washington PostApril 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. Read more
EaterJanuary 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]
K TNovember 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!
Tasting TableJune 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: Read more
Bitches Who BrunchJanuary 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!
Washingtonian MagazineJanuary 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.
Philip TicknerJanuary 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!!
Julia Lord NickleFebruary 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.
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
KitchenboyAugust 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.- Bitches Who BrunchMarch 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. Read more
Ask Josh to make you "fall in a glass." It's deliciosity. Also get the butternut squash cheesecake while you can. To die for.
- Washington PostOctober 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 BoudreauOctober 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
Colleen NNovember 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- 4SqR Expert M BoudreauNovember 3, 2012Cleveland Park New American wine bar, where the “farm-to-table concept is truly experienced” at a “fairly reasonable price (by Washington standards)”
arishMay 18, 2014good champagne selection. for dessert, try the butterscotch pudding and butterfinger pie-- both are great.
AskMenJune 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.
FiOS 50November 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.- KitchenboyMay 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.
Lindy Elkins-TantonSeptember 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.
Denise WApril 30, 2013Amazing food! Even better service. Great cheese plate! Order the fried tomatoes. They are amazing!!!- Washington PostOctober 12, 2011** 1/2 stars in Tom Sietsema's Fall Dining Guide 2011. ("The margarita at Ripple has just the right zing," writes Tom.)
Taste and See ™December 30, 2012For NYE, they're doing a 5 course meal, including a champagne toast, for $110. Call ahead for reservations. Read more
Tammy GordonMarch 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!
- John TaylorMay 15, 2012Order one of the ice cream sandwiches for dessert. They're creative, fun, and most importantly -- tasty.
ArdvaarkJanuary 11, 2015If you don't try the Bacon Roasted Pecans, what are you doing with your life?
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.
The FeastJune 10, 2011Several pates and terrines are made in-house, including a dill-infused testa and a smooth chicken liver mousse.
The Culinary Institute of AmericaJanuary 3, 2013Be sure to sample the desserts from Pastry Chef Alison Reed. She's a CIA grad! Read more
The Peter Franus wines are phenomenal. If u r in for a Pinot Noir; have a Patricia Green.
Ernesto GluecksmannAugust 5, 2011Bacon + Almonds = good times. Dedicate this tip to a Will and Rachel that I know.
Chefs FeedAugust 5, 2014Anthony Lombardo, chef of 1789, eats here on his nights off. He loves the Gnocchi. Read more
Davey DellisJuly 3, 2010The cocktails are to die for, but the real treat is the bacon crusted pecans
Matt BraynardJuly 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 RéautéNovember 30, 2014Had a pork berkshire and the meat was not tender at all. Food is tasty but not enough to justify the prices.
Courtney CherryNovember 5, 2010Leave your drink to the bartenders they won't disappoint - most creative in the city!
If you don't get the Red Hawk cheese, then i don't know you.
112 Photos
Foursquare © 2024 Lovingly made in NYC, CHI, SEA & LA
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
Permanently closed (Show more)
- Mon–Thu, Sun
- 5:00 PM–10:00 PM
- Fri–Sat
- 5:00 PM–11:00 PM
(202) 244-7995
Features
Reservations
Yes
Credit Cards
Yes (incl. American Express & MasterCard)
Wi-Fi
No
Outdoor Seating
No
Food & Drink
Menus
Dinner
Drinks
Beer, Wine, Cocktails
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"Caesar salad, Mac n cheese, sliders with pickles $$$$$ yumiiiiii!"
Lindsey Crawford - 7.6
"Awesome! I had my birthday in the back room here and they are really great! Awesome beer selection and good pub food. Can't ask for better service either! Be sure to try a nitro beer."
John Baker - 7.5
"Awesome bartenders. Strong drinks. Cool atmosphere. Good vibes. Will go again."
John Sullivan
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