News & Press

Marjorie is a James Beard Rising Star Chef Semifinalist


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. 

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USA Today D.C.'s best seasonal menus


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....

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Tom Sietsema's 2013 Fall Dining Guide Includes Ripple


Fall Dining Guide 2013

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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Ripple is chosen as a Wine Enthusiast 100 Best Wine Restaurant


What defines a Wine Enthusiast Magazine best 100 wine restaurant? Is it the outstanding selection of wines? An innovative menu? Detail-oriented service? Buzzed-about décor? The eateries on our list do all these things and more: They serve up a true passion for presenting mind-blowing wine-and-food pairings. Along with our selection of the nation's latest and greatest wine-focused dining destinations, the following pages offer recipes and ingenious wine-pairing ideas for the home chef, the top food trends of 2013 and an appetite-stimulating selection of essential dishes you'll want to sample.

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Tom Sietsema's 2013 Spring Dining Guide Includes Ripple


2013 Spring Dining Guide

By Tom Sietsema
May 16, 2013

Logan Cox left some sizable shoes behind when he headed West this year, but his successor, Marjorie Meek-Bradley, is filling them admirably in the kitchen of this neighborly wine-themed restaurant in Cleveland Park.

The newcomer’s ruddy hedge of lamb tartare, shocked with pickled mustard seed and capers, comes with cool dabs of Greek yogurt and a creamy drift of cashew butter. The nutty detail is one Meek-Bradley picked up as a junior cook at the esteemed Per Se in New York.

But her way with fish is even finer. Spaghetti scattered with kicky toasted bread crumbs and tuna poached in olive oil is bliss in every bite. And the chef, who came from Graffiato in March, knows that when halibut and fava beans are in season, they don’t need much more than a wash of spring onion butter to make them sing. Cavatelli cranked out using carrots is a bright idea that co-stars sweet lobster meat. Butterscotch pudding with crushed toffee and rum cake with orange curd encourage you to stretch out the night for a course that could use a turbocharge in this town.

As before, drinking is as much fun as eating; the cocktails and wine list are Big City Serious in this arty retreat. And as always, the service feels as if your best friend is attending to your needs. Food flash for fromage fans: The grilled cheese bar has expanded its early and late hours at the counter to every night of the week.

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Washingtonian Top 100 includes Ripple


Ripple is included in Washingtonian Top 100

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