Friday, January 6, 2017

Ripple's Ryan Ratino Unveils New Menu

Lightly Smoked Trout (Photo: Joy Asico)

From our friends at Ripple...

2017 Brings New Menus and Aesthetic Appeal to Ripple

Executive Chef Ryan Ratino adds personal touches to warm up Washington this winter

Ripple (3417 Connecticut Avenue, NW; (202) 244-7995) announced today the unveiling of a new menu to kick off the new year. Recently appointed Executive Chef Ryan Ratino has carefully constructed bar and dinner menus sure to deepen the guest experience with a spirited, artful approach.

A contemporary take on traditional European flavors, guests will be guided through the expanded menu based on their various ingredient cravings and differing levels of hunger. Vegetable lovers will rejoice in veggie centric dishes including the Lolla Rosa with squash, burrata, quinoa and cabernet vinegar, and study of beets with fennel, pickled gooseberry and curry yogurt. Those in the mood for seafood will relish in dishes such as smoked trout, farro risotto with red wine braised octopus and shiso, and lobster with whipped stracciatella, pickled mango, basil seeds and petite lettuces. Those seeking the decadent tastes of winter will find comfort in rabbit pansotti, hay smoked veal with foie gras, red cabbage, currants, and mushroom, and roast porcelet with sweet potato, almond, parsley root and apples. For the first time, Ripple will offer a prix fixe option where guests can choose four courses for just $59.

Whether celebrating a special occasion or merely looking to indulge in something new, fine dining meets neighborhood appeal with the côte de bœuf for two, an experience complete with Liberty Farms ribeye accompanied by beef fat candles, spinach and beef cheek ragout, and herb brioche for $65.

For those seeking something lighter, guests can choose from a variety of expanded bar menu offerings which include foie gras truffles, trout latkes and iberico de bellota as well as house made ‘nduja and taleggio rolls.

Recently appointed General Manager & Wine Director Jose Aguirre is taking a tradition over trends approach, expanding the wine list to focus on established and up-and-coming classic producers, so guests have perfect pairings to enjoy with their meals. Other changes at the Cleveland Park gem include a refresh of the back private dining room complete with comfortable leather booth seating and coffered ceilings to dampen sounds and create a quiet, intimate atmosphere.

About Ripple:
Named Best Upscale Casual Restaurant and Wine Program of the Year in 2014 by Restaurant Association Metropolitan Washington, Ripple’s exquisite menu showcases organic and locally-acquired produce and offers an extensive cheese and charcuterie program. With over 3,000 bottles in its wine cellar and 30 wines sold by the glass, Ripple’s wine program highlights small family producers, with a commitment to sustainable, organic, or biodynamic production. Ripple is open for dinner daily at 5 PM and brunch is served Sundays from 11 AM to 2:30 PM. For more information on the new menu items and Ripple’s award-winning beverage program, visit