Reservations

We’d love for you to dine with us. Walk-ins are welcome.

Reservations up to 30 days in advance.

Book A Table

or call us to reserve a table

Open Daily at 5pm
202.244.7995
3417 Connecticut Ave NW, DC

ripple

Our neighborhood eatery’s primary focus is to provide a progressive dining experience in a comfortable setting. Be it a tasting menu, or simple bar fare; we are committed to offering a hospitable experience with a thoughtful selection of food and beverages.

RYAN RATINO

EXECUTIVE CHEF

Ryan Ratino joins Ripple as executive chef after a year working under prolific restaurateur and chef Richard Sandoval, developing menus for his international hotel restaurants as well as curating a 14 course tasting counter at Masa 14.

Ratino brings to Ripple a diverse set of skills and a passion for cooking built in some of the most lauded restaurants in the country. During several years in New York City, Ratino was executive sous chef at the Michelin one-star restaurant Caviar Russe, which consequently earned three stars from The New York Times. His fast-track career also landed him several stage opportunities including Wylie Dufresne’s innovative, norm-challenging WD-50 as well as Dovetail NYC and minibar by José Andrés.

A graduate of Le Cordon Bleu in Orlando, Florida, Ratino launched his culinary career as a junior sous chef at Shula’s Steak House at the Four-Diamond AAA award-winning Walt Disney World Swan and Dolphin resort. After, Ratino spent a three-year tenure working under Todd English at Bluezoo where he advanced quickly to serve as the destination restaurant’s executive chef. Under his direction, the restaurant was named one of the “10 best foodie spots in Orlando” by USA Today.

Prior to joining Sandoval’s team, Ratino served as executive chef at the renowned L’Auberge Provencale in White Post, Virginia, where he led daily operations for the award-winning inn and its restaurant, utilizing produce from the expansive orchards, vegetable and herb gardens he oversaw.

Ratino describes his cooking as, “seasonal American with European roots.” At Ripple he looks to build upon the restaurant’s innovative and quality tradition and strong chef-driven reputation with creative flavor fusions and deepened dining experiences.

RYAN RATINO

RYAN RATINO

EXECUTIVE CHEF

Ryan Ratino joins Ripple as executive chef after a year working under prolific restaurateur and chef Richard Sandoval, developing menus for his international hotel restaurants as well as curating a 14 course tasting counter at Masa 14.

Ratino brings to Ripple a diverse set of skills and a passion for cooking built in some of the most lauded restaurants in the country. During several years in New York City, Ratino was executive sous chef at the Michelin one-star restaurant Caviar Russe, which consequently earned three stars from The New York Times. His fast-track career also landed him several stage opportunities including Wylie Dufresne’s innovative, norm-challenging WD-50 as well as Dovetail NYC and minibar by José Andrés.

A graduate of Le Cordon Bleu in Orlando, Florida, Ratino launched his culinary career as a junior sous chef at Shula’s Steak House at the Four-Diamond AAA award-winning Walt Disney World Swan and Dolphin resort. After, Ratino spent a three-year tenure working under Todd English at Bluezoo where he advanced quickly to serve as the destination restaurant’s executive chef. Under his direction, the restaurant was named one of the “10 best foodie spots in Orlando” by USA Today.

Prior to joining Sandoval’s team, Ratino served as executive chef at the renowned L’Auberge Provencale in White Post, Virginia, where he led daily operations for the award-winning inn and its restaurant, utilizing produce from the expansive orchards, vegetable and herb gardens he oversaw.

Ratino describes his cooking as, “seasonal American with European roots.” At Ripple he looks to build upon the restaurant’s innovative and quality tradition and strong chef-driven reputation with creative flavor fusions and deepened dining experiences.

JOSE MARIA AGUIRRE

GENERAL MANAGER & WINE DIRECTOR

Ripple General Manager & Wine Director Jose Aguirre earned his Advanced Sommelier Certificate in 2014 and his resume includes management of world renowned restaurants and hotels, where he has cultivated a deep knowledge of the industry.

A bulk of his career has been spent overseeing wine programs for Kimpton Hotels & Restaurants around the United States. As wine director at the legendary Fifth Floor in San Francisco, Aguirre developed a program extensively rooted in California classics that eventually expanded, reflecting a personal curiosity in South America, Spain, and the Pacific Northwest. Prior, he cut his teeth at Chicago’s South Water Kitchen and Area 31 at Kimpton’s EPIC Hotel in Miami, where he built an education and love of wine, eventually managing the property’s award-winning beverage program. In Chicago, he passed his Introductory Sommelier Exam, and soon after, earned the Level II Certification.

While living in San Francisco, Aguirre was offered the opportunity to serve as wine director for the five-star Resort at Pedregal in Cabo San Lucas, Mexico. Since joining the team there, he has overseen wine programs for five restaurants, adding to the resort’s reputation as a world class destination.

Aguirre’s move to Washington adds to the city’s reputation as a home to some of the most experienced and educated wine professionals in the world. Under Aguirre’s leadership, guests can look forward to interactive and knowledgeable experiences to include a dinner series, wine classes, and other exciting special events and ventures.

JOSE MARIA AGUIRRE

JOSE MARIA AGUIRRE

GENERAL MANAGER & WINE DIRECTOR

Ripple General Manager & Wine Director Jose Aguirre earned his Advanced Sommelier Certificate in 2014 and his resume includes management of world renowned restaurants and hotels, where he has cultivated a deep knowledge of the industry.

A bulk of his career has been spent overseeing wine programs for Kimpton Hotels & Restaurants around the United States. As wine director at the legendary Fifth Floor in San Francisco, Aguirre developed a program extensively rooted in California classics that eventually expanded, reflecting a personal curiosity in South America, Spain, and the Pacific Northwest. Prior, he cut his teeth at Chicago’s South Water Kitchen and Area 31 at Kimpton’s EPIC Hotel in Miami, where he built an education and love of wine, eventually managing the property’s award-winning beverage program. In Chicago, he passed his Introductory Sommelier Exam, and soon after, earned the Level II Certification.

While living in San Francisco, Aguirre was offered the opportunity to serve as wine director for the five-star Resort at Pedregal in Cabo San Lucas, Mexico. Since joining the team there, he has overseen wine programs for five restaurants, adding to the resort’s reputation as a world class destination.

Aguirre’s move to Washington adds to the city’s reputation as a home to some of the most experienced and educated wine professionals in the world. Under Aguirre’s leadership, guests can look forward to interactive and knowledgeable experiences to include a dinner series, wine classes, and other exciting special events and ventures.

Book A Private Event

Ripple has three dining rooms available for private dining,  events or receptions. The main dining room can accommodate 50 people for dinner.  Our back dining room seats up to 30 people.  We also have a room that can accommodate 10 people for dinner. Please let us know if we can help you plan your next event.

Book a Private Event
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