Click the arrows to browse more stories.
Ad

Seared halibut with morel mushrooms, fava beans and spring onion. [Joseph Victor Stefanchik/For The Washington Post]

One of the best food and wine pairings in the city: Marjorie Meek-Bradley and Danny Fisher. They’re the executive chef and wine director, respectively, at this cozy art statement across from the Uptown theater.

 

You may be bored with bone marrow by now. Meek-Bradley makes the trend taste new, lining the crevice of the bone with her own bacon, brioche crumbs, chimichurri and fresno peppers. Pow. (And wow.) Summer squash stuffed with ricotta cheese and beet greens, brightened with orange zest and delivered with fluffy grains and a puddle of yogurt, reminds customers the chef used to cook at the Greek-themed Zaytinya. Potato gnocchi draped with duck ragu tastes like a dish she brought over from Graffiato, another restaurant on her résumé.

 

Fisher, who also serves as the general manager at Ripple, ensures the drinking is as engaging as the cooking. His list, featuring mostly small producers, runs to 50 wines by the glass and more than 300 by the bottle. Fisher’s recommendations are anything but run-of-the-mill; of the white wines, he’s inclined to trot out Ilori, a blend of gros manseng and petit courbu from Domaine Brana in southwestern France, a producer Fisher has visited. There are fresh reasons to linger over dessert these days. Watch for sparks once the sugar-dusted hand pies filled with seasonal fruit and the butterscotch pudding showered with toffee bits land on the table.

 

Cleveland Park suffered a blow when Palena went dark this year. Ripple, almost by itself, keeps the neighborhood relevant, and well-fed.

 

Return to main Fall Dining Guide page