All words: Brandon Wetherbee
All photos: Stephanie Breijo
Thanks to Ripple General Manager and, according to him not a sommelier but a “wine guy” Danny Fisher, I now know that orange wine is delicious, specifically Donkey & Goat’s “Stone Crusher.”
Ripple is yet another Cleveland Park destination that I kinda hope stays a little under the radar. The food is excellent and new-ish Executive Chef Marjorie Meek-Bradley is doing a fine job creating locally sourced, sustainable food at a reasonable price. Her menu is currently in the midst of the ‘Fall of Rhône,’ allowing the kitchen and wine to explore the French region.
Meek-Bradley and Fisher make an excellent pairing. His selection of wine and her expertise in the kitchen (she’s worked as chef de cuisine for Mike Isabella at Graffito and as sous chef for Jose Andres at Zaytinya) make it seem silly to order a dish and a glass of wine on your own. So don’t. Their pairings menu is ideal for the diner that knows what good is but may not know how to make the most of it. For example, the aforementioned orange wine was paired with a house made parsley fettuccini topped with succulent and seared escargot. Two items on any menu that sound perfectly fine but I’d never order. Together, they can’t be beat.
A highlight of the dinner menu include the duck cassoulet. Not too heavy or powerful and I should stop right now. It’s not on the menu tonight. Ripple’s menu changes on a daily basis and it’s one of the reasons I’ll be back quite soon. Chef Meek-Bradley mentioned a rabbit cassoulet that may be served as soon as this weekend and if it’s anything like the duck cassoulet, I’ll want to order two.
Let the experts plan your dining experience. They’re quite good at their jobs.