Restaurants evolve. For the Cleveland Park wine bar Ripple, that’s meant growing in both number of seats and quality. What was a roller-coaster menu is now a solid lineup of smartly composed plates. Pork rinds come out of the fryer crunchy and greaseless; sirloin with a beef-cheek-stuffed raviolo is luscious; and charcuterie, including aged Benton’s prosciutto and a smooth chicken-liver mousse, is paired with a sharp house-made mustard. The growing pains have yielded an excellent restaurant.
This article appears in the April 2011 issue of The Washingtonian.