Grilled Cheese Bar Launch

Event Date: 
Tuesday, June 5, 2012 - 5:00pm to 6:30pm
Cost:
Included Items: 
grilled cheese available for purchase, half-price beer and wine specials

Ripple

3417 Connecticut Avenue NW
20008 Washington , DC
United States

RIPPLE TO CELEBRATE SECOND ANNIVERSARY WITH LAUNCH OF ARTISANAL GRILLED CHEESE BAR

D.C. Restaurant and Wine Bar Offers New Grilled Cheese Sandwiches and Beverage Specials  

Since opening its doors on May 28, 2010, Ripple restaurant and wine bar has quickly made an impact on the D.C. dining scene, earning accolades from media, garnering two nominations from the Restaurant Association of Metropolitan Washington (RAMW) and expanding, not once, but twice. Instead of just celebrating the anniversary with a bottle of wine from their expansive list, the artisans are marking the occasion with another addition, the Grilled Cheese Bar at Ripple. 

Beginning June 5, the Grilled Cheese Bar at Ripple will offer made-to-order versions of the warm toasted sandwich. Match one of 15 artisanal cheeses from around the world and local producers, including Jasper Hill Farm and Meadow Creek Dairy, with a choice of ciabatta, brioche or multigrain bread and assorted vegetables, meats, and spreads, such as Benton’s bacon and jumbo lump crab meat. For the non-DIY guest, Ripple’s original creations include the Stinky Pete, made with anchovies and asparagus, and the Krusty Krab, a sophisticated combination of jumbo lump crab and béchamel. The Grilled Cheese Bar at Ripple menu will be available Sunday through Thursday from 5:00 to 6:30 pm and 10:30 pm to 12:00 am. To wash down the grilled cheese delights, Ripple will offer all beer on tap and wines by the glass, approximately 50 selections, at half price from 5:00 to 6:30 pm Sunday through Thursday.

Sample Menu from the Grilled Cheese Bar at Ripple

  • classic blt– benton’s bacon, organic greens, tomatoes (sun dried), winnimere  $9
  • swiss bank account– hand sliced prosciutto, challerhocker, truffles  $12
  • lotsa mozza– house made mozzarella, roasted tomatoes, speck  $8
  • french onion dip– caramelized onions, bacon, comté  $9
  • krusty krab– jumbo lump crab imperial with béchamel  oozing cheese  $11
  • stinky pete– hideously smelly epoisse cheese, asparagus, anchovy  $9
  • shroom ’shroom – delicious melted taleggio, assortment of ‘shrooms  $8

Build-your-own sandwiches with gourmet toppings start at $7. The full menu is available online

Accolades and Growth

Since opening less than two years ago, Ripple expanded twice and has earned a number of accolades. Washingtonian magazine included Ripple on its Best 100 Restaurants List for 2012, citing Chef Logan Cox’s “mastery of techniques, from powders and foams to emulsions and broths, is the diner’s reward.” The Restaurant Association of Metropolitan Washingtonian nominated Chefs Logan Cox and Alison Reed as Rising Culinary Star of the Year and Pastry Chef of the Year, respectively for 2012.

In addition to receiving these honors, the restaurant and wine bar expanded in January 2011, more than doubling seating capacity for guests to enjoy its seasonal offerings and impressive wine list. In March of this year, Ripple once again expanded by opening Sugar Magnolia, the mini gourmet market in front of Ripple, offering sweet and savory items on the go.

About Ripple

Opened in the Cleveland Park neighborhood of Washington, D.C. in May 2010, Ripple offers a seasonal, daily menu, an extensive wine selection, and an innovative cocktail list in a comfortable environment. A commitment to working with local farmers and making all products in-house, from the charcuterie to the ice cream, has made Ripple a serious culinary destination for Washingtonians and visitors alike. With three sommeliers on staff, the team helps to guide guests through the carefully curated wine list to find approachable selections and pairings.

 About Sugar Magnolia

In May 2012, Ripple opened its fresh mini gourmet market, Sugar Magnolia, in the storefront in front of the restaurant and wine bar. Sugar Magnolia offers a rotating selection of savory items and sweet baked goods, including pastry chef Alison Reed’s celebrated scratch-made ice cream sandwiches. All four seasons will be reflected in special ice cream flavors utilizing produce from many of Ripple’s local partner farms, including beets, strawberries, and summer fruits. Savory snacks like the rotating selection of terrines, rillettes, and pâtés are all house made, along with artisanal sandwiches filled with cured meats, smoked fish, and fresh cheeses.