Ripple

On Friday night, we met at Union Station after work and took the metro to Cleveland Park to go to Ripple. We were 30 minutes early for our 7:30 reservation, but the hostess immediately walked us through the long, narrow bar area to our seats in the small dining area. She even took our coats.

I noticed that the bar area had a grilled cheese station manned by a student from L’Academie de Cuisine in Gaithersburg (he was wearing an LADC chef’s hat), which I thought was a nice opportunity. The décor and concept of Ripple is very similar to Jackie’s; colorful dining area, couch-like seating, etc. The only difference is that the flannel-clad servers at Ripple are a bit more relaxed than the servers at Jackie’s. It’s hands-off service, which can be refreshing.

  

We knew that we wanted a bottle of wine and since Ripple’s wine list is huge, we asked our server for her recommendation. We let her know that we wanted a Pinot Noir or something similar for around $50. She recommended a 2013 St. Innocent Village Cuvee Pinot Noir from Oregon’s Willamette Valley. (Coincidentally, I had been reading an interesting article on 2013 Oregon Pinot Noir That afternoon) Since they also sold it by the glass, she let us try a little before we decided!

  

We were brought fresh, pillowy-soft rolls with what taste like everything bagel seasoning. I would buy these if they sold them, they were so good.

  

We had our first two courses brought out to us at the same time: Marinated endive with roasted baby beets, walnut butter and blood orange and then venison tartare with juniper scented yogurt, smoked egg yolk and sunchoke chips. The roasted beets went well with the walnut butter. While the endive was nice and bitter and good on its own, it did not go as well with the butter. The best part of the tartare was the smoked egg yolk. It brought so much richness as well as an intensely smoky flavor.

We shared a main course of hot smoked sablefish with horseradish crème fraiche, marble potatoes and dill. Sablefish, or black cod, is similar to Chilean Sea Bass. The fish was so smoky it reminded me of bacon, though it still had the consistency of a flaky white fish. The root vegetables went well with the fish, but there was a little too much crème fraiche on the potatoes. Ripple focuses on serving seasonal products, which is why there were a lot of hardy root vegetables on the menu.

 

We wanted to try a little bit of everything, so we had charcuterie with our main course. We ordered prosciutto di Parma, bresaola (air-dried beef) and house made duck prosciutto. The meats went well with the flatbread crackers they were served with.

We had eaten a lot at this point, but the dessert list was too good to pass up. Warm cranberry apple cobbler with a scoop of vanilla ice cream on top served in a mini cast-iron skillet.  

  

We were treated very well at Ripple. The food was good and I am pretty sure that we will go back and sit in the bar area. I can’t say that the food was that much different than other fine-dining restaurants throughout the region. The relaxed service may give Ripple an edge over the others, however.

Address
3417 Connecticut Ave NW, Washington, DC 20008
Closest Metro: Cleveland Park

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