About Ripple
With punch-packing cocktails named for Beck songs and Beethoven compositions, one of the area’s most thoughtful and varied wine lists, and an esoteric collection of beers and ciders, this colorful, dimly lit Cleveland Park spot is a great place to find yourself thirsty—and hungry. The menu is built for flexibility, meaning you can load up on little things—pork rinds with hot sauce, bacon-roasted pecans, a plethora of cheeses (there’s an in-house cheesemonger) and house-made charcuterie—or have a traditional three-course meal. We like to start with one of chef Marjorie Meek-Bradley’s soups, then, skipping over the pastas, which tend toward the heavy, move on to one of her fish dishes. A recent entrée of olive-oil-poached tilefish with clams, bacon, and celery was one of the best riffs on chowder we’ve had.
Open: Monday through Saturday for dinner, Sunday for brunch and dinner.
Don’t Miss: Veal sweetbreads with plum and purslane; roasted squash with burnt honey and fig; roast chicken with artichokes and chicken sausage; butterscotch pudding; chocolate-chip cookies and milk.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
