The Dish: Raising the (Wine) Bar

by WL Author

Cleveland Park’s Ripple appoints a new chef and expands its menu.
By Nevin Martell

Chef Logan Cox's artful cuisine is the perfect complement to Ripple's eye-catching decor.

The phrase “wine bar” probably conjures up images of burgundies, sauvignon blancs and merlots, but Cleveland Park’s Ripple is hoping to change that preconceived notion. The nighttime-only establishment has just appointed a new executive chef, Logan Cox, who is known for his stints in the neighborhood as the executive chef of New Heights and working for Frank Ruta at Palena. Cox is supplementing the 50 wines by the glass and extensive cocktails offerings with a slew of fresh dishes that make it easy for patrons to either snack or enjoy a full meal.

The new menu includes little bites, such as bacon-roasted pecans, and summery starters like chilled corn soup with lime-yogurt custard and smoked Virginia shrimp. If you’re in the mood for something more substantial, try the crispy duck breast with sugar snap juice and morel mushrooms entrée. Don’t knock back so much vino that you forget to order dessert – the baked-to-order chocolate chip cookies are a transportive update of a childhood classic.

Call 202-244-7995 to make a reservation or book a table online.

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