News & Press

Tom Sietsema's 2014 Fall Dining Guide is out and includes Ripple!!!

10.09.14

TOM SIETSEMA Oct. 9, 2014 Fall Dining Guide

One of the best food and wine pairings in the city: Marjorie Meek-Bradley and Danny Fisher. They’re the executive chef and wine director, respectively, at this cozy art statement across from the Uptown theater.

You may be bored with bone marrow by now. Meek-Bradley makes the trend taste new, lining the crevice of the bone with her own bacon, brioche crumbs, chimichurri and fresno peppers. Pow. (And wow.) Summer squash stuffed with ricotta cheese and beet greens, brightened with orange zest and delivered with fluffy grains and a puddle of yogurt, reminds customers the chef used to cook at the Greek-themed Zaytinya. Potato gnocchi draped with duck ragu tastes like a dish she brought over from Graffiato, another restaurant on her résumé.

Fisher, who also serves as the general manager at Ripple, ensures the drinking is as engaging as the cooking. His list, featuring mostly small producers, runs to 50 wines by the glass and more than 300 by the bottle. Fisher’s recommendations are anything but run-of-the-mill; of the white wines, he’s inclined to trot out Ilori, a blend of gros manseng and petit courbu from Domaine Brana in southwestern France, a producer Fisher has visited. There are fresh reasons to linger over dessert these days. Watch for sparks once the sugar-dusted hand pies filled with seasonal fruit and the butterscotch pudding showered with toffee bits land on the table.

Cleveland Park suffered a blow when Palena went dark this year. Ripple, almost by itself, keeps the neighborhood relevant, and well-fed.

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Ripple is chosen as Wine Enthusiast America's 100 best wine restaurants 2014

07.03.14

"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 country

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Ripple wins 2014 RAMW Upscale Casual Restaurant of the Year & Best Wine Program

06.26.14

Marjorie was a finalist in Food & Wine "The People's Best New Chef: Mid-Atlantic Contenders"

03.24.14

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

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Marjorie is a James Beard Rising Star Chef Semifinalist

02.20.14

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

02.01.14

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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