Ripple Now Offering Sunday Brunch in Cleveland Park

by Prince Of Petworth — May 17, 2013 at 12:00 pm 6 Comments

3417 Connecticut Ave NW

From a press release:

Fans of Ripple’s inspired dinner menu can now enjoy the restaurant’s delectable dishes for brunch. Executive chef Marjorie Meek-Bradley and pastry chef Alison Reed work in tandem to create mouth-watering breakfast traditions with a twist. Farm fresh eggs, locally-sourced proteins and vegetables, complemented with house-made pastries can now be found on Ripple’s brunch menu, served Sundays 11:30am to 2:30pm.

The RAMMY nominated duo have collaborated to create inventive brunch dishes, including chicken fried pork belly with sausage gravy, fried egg and cheddar cheese, atop a homemade biscuit, aka The Codester. Meek-Bradley makes her own pastrami for the smoked hash served with potatoes, onions and sunny eggs and Reed’s oatmeal brancakes served with seasonal fruit are much more than just vessels for transporting maple syrup from plate to mouth. Roasted striped bass on a bed of organic greens with artichokes, olives, tomatoes, and lemon vinaigrette provides a filling dish for the diner in search of lunch, but many choose breakfast and the popular sally’s bennie with Maryland blue crab cakes on top of a housemade english muffin. Meek-Bradley offers some lighter fare as well including house-made gravlax with capers, onion, lemon, hard-boiled egg and pretzel chips. Reed applies her signature pastry technique to create cinnamon rolls served in a hot skillet, addictive pecan sticky buns, muffins made with seasonal fruit, scones, fresh breads and assorted pastries.

Known for their reputable wine program, Ripple’s general manager and wine expert, Danny Fisher, opts for the perfect champagne to stock their bubbly bar with a choice of grapefruit, orange, peach or strawberry juice. Ripple also offers a bloody mary bar and unique breakfast cocktails such as the subtle yet complete Colorblind which starts with cucumber infused vodka mixed with rhubarb-tarragon soda and finishes with lime.

The newly designed private dining room at the front, serves as the perfect sun-filled room to people-watch without sweating the heat.

Ed. Note: Wow, I hadn’t realized Sugar Magnolia had closed…


  • SS

    They were able to convert Sugar Magnolia back into dining space using the following argument:

    Ripple is expanding its restaurant space onto its old store front without violating the overlay. Lineal feet were released from the restaurant/bar overlay “bank” when Cacao’s old space was rented to a non-restaurant/bar.
    -CPCA President

    I’m sad it’s no longer around. But I get it. Really hoping the same doesn’t happen to Palena Market.

    Menu looks good.

  • Anonymous

    Went to Ripple last week. Great service, but meh and overpriced food. Ordered the chicken and while it wasn’t bad, there wasn’t a lot of it, it cost $24 and can’t say it was much better than most chicken I’ve had. I’m not going to say this place is bad, but I don’t find it a great value. And I don’t think I’m being cheap either — have no problem with a $100 dinner for two at Zaytinya because I think it’s worth it. But hey, just me and your mileage may vary.

    • Anonymous

      I can’t believe they’re still serving small portions of overpriced food. That’s why I haven’t been back since the first time.

    • I don’t think you’re off-base at all. I like Ripple’s wine menu & a lot of people like the cocktails, but the food is pretty pricey for what you get. Par for the course in DC nowadays.

    • That was my impression exactly – food was ok at best, and definitely not worth the price. Wait staff was nice but pretentiously blathering on about the ingredients. Just because it’s made with local ingredients doesn’t make it good.

      • Anonymous

        I agree that it’s a bit pricey but usually local and organic is. I had the lamb and loved it. Our server recommended a side of polenta with it which really rounded it out. I like what the new chef is doing.


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