Read our latest review from the Washingtonian 75 great bars in the "fine wine" category.

Check out chef Teddy with Jim Shahin in a special to the washington post on hay-smoking

From the article:

I am wandering around a pet store even though I don't own a cat or dog or goldfish. I am here because of a recipe.

"Got any hay?" I ask the cashier.

"Sure," he replies. "Upstairs. What have you got? A hamster? Gerbil?"

I pause before answering.

"Potatoes," I say.

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Read our newest write up, this time from the Post. And isn't it a fetching picture of Roger? 

From the article: 

I want to clone my server at Ripple. She's one of those rare restaurant creatures who make you feel as though you've arrived at a fabulous dinner party and she's among the hosts determined to make sure you have a good time. She's a great advocate for the chef, Teddy Diggs, too....

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Fresh off the press, our DC Modern Luxury Review! It is a little easier to read than the digital version below. Check them both out, as the digital version has some pretty awesome pictures of us and our food. Enjoy!

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Check out the digital version (we're on pages 114 - 116).

From the article: 

Opening a wine bar is Cleveland Park is a tricky proposition. Bardeo and Dino, which sit on the same Connecticut Avenue strip, are known for pairing wine and cuisine. Meanwhile, on the Wisconsin Avenue side of the 'hood, the wine bar Enology went out of business pretty quickly.

Ripple opened in May in a former cigar-and-martini refuge and has developed into a solid neighborhood option...

The space is colorful and fun, from the mismatched fabrics on stools to the broken mosaic tiles on the bar, left over from the Aroma days. One major addition: a cheese and charcuterie station at the end of the bar, where meat and cheese are sliced to order...

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From the article: 

Although Roger Marmet had no restaurant experience before opening Ripple in DC’s Cleveland Park, he did have a blueprint drawn from the recent crop of local wine bars. The former head of the cable channel TLC drew up a plan with a checklist: farms named on the menu, house-made charcuterie, and an eco-conscious wine list. But in some ways, Ripple departs from the wine-bar formula.

Marmet eschews the bare-lightbulb look for a more playful feel. The front room’s 40-foot bar is a colorful mosaic of tile, and the booths in the back dining room are a patchwork of floral fabrics...

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