"We hope you're thirsty—2014 is the year of the oenophile, and Wine Enthusiast's list of America's 100 Best Wine Restaurants caters to those looking to drink up while dining out. The focus is firmly on wine (although delicious, creative cuisine is kind of a prerequisite), and our editors scoured the nation for unique wine programs. From an obsessive collection of Champagne in Chicago to an eatery in New York City where it's free to BYOB (as long as you're in a sharing mood), there's something to sate every wine lover."
Read more about what Wine Enthusiast said about Ripple:
The wine program was also featured in the "best by-the-glass lists" in the countryKeep Reading »
Ripple named RAMW Upscale Casual Restaurant of the Year & Best Wine ProgramKeep Reading »
Executive Chef Marjorie Meek-Bradley is a James Beard Award semifinalist for Rising Star Chef of the Year.
They're here! This morning we announced the semifinalists for our 2014 Restaurant and Chef Award categories, from Outstanding Restaurant to Rising Star Chef of the Year. Our announcement took place in Orlando, one of Florida's burgeoning culinary hubs.Keep Reading »
D.C.'s best seasonal menus
By Mary Kong-DeVito
Washington D.C. has the good fortune of being surrounded by a bounty of fresh, regional ingredients from Maryland's organic meat and dairy farms to the Chesapeake's fresh-caught seafood. Local chefs and diners alike look forward to playing with the instruments of changing seasons, ready for the next symphony of flavors, textures and aromas. Seasons are a time of transformation, to start things anew, so keep your eyes peeled for garlicky spring ramps, fat spears of asparagus, juicy strawberries in summer or plump oysters in autumn.
At Cleveland Park's Ripple, seasonal ingredients come naturally to Chef Marjorie Meek-Bradley, whose sun-kissed California style is evident in a kaleidoscope of flavors on your plate, including her award-winning gnocchi....Keep Reading »
TOM SIETSEMA Oct. 10, 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 from the neighborhood-restaurant norm. Chef Marjorie Meek-Bradley makes you want to stick around for a meal. Plum sweetness on rich sweetbreads is countered with the pleasant sting of pickled turnips and stamps of corned veal heart (a great organ recital, if you catch my drift). Roasted squash with plump figs on a brushstroke of more squash makes an eye-catching salad. The chef’s cioppino is a tamer version of what you’d find in San Francisco, although I like the smoky coins of andouille in the bowl. And blushing lamb gets welcome sidekicks of grilled Asian pear and caraway-laced red cabbage.
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