D.C. chefs will have some big oven mitts to fill when they prepare dinner at the famed James Beard House in New York on Monday. The “Best of D.C.” dinner will feature five chefs, cocktails from the District’s best mixologists, and Virginia wines. Chef Logan Cox and pastry chef Alison Reed will be representing the restaurant Ripple known for its fresh, seasonal fare.
But if you can’t score a ticket to the Beard House, head to Ripple for their unique takes on two types of sandwiches. First, grab a gooey bite from the grilled cheese sandwich bar that the Cleveland Park neighborhood eatery rolled out in early June. Everyone’s favorite comfort food has gone gourmet with extras such as truffle butter, hand-sliced prosciutto, or asparagus.
We visited in July and chowed down on the Krusty Krab (jumbo lump crab imperial with béchamel) and the Classic BLT (Benton’s bacon, organic greens, and sun-dried tomatoes). Don’t see a sandwich that strikes your fromage fancy? You can create your own and select from some serious pedigreed cheese offerings including Gabietou, Landaff, crocodile tear, Point Reyes blue, and more.
We recommend sharing a few grilled cheese sandwiches between friends—Ripple will happily cut the sandwiches into triangles just the way Mom used to do it. But skip the glass of milk and swap in a more adventurous adult drink. Try a “fat-washed” cocktail such as the Chile Manteca Y Dulca, infused with bacon (it tastes better than it sounds!). This process gives the drink the rich, smokey taste of bacon without the actual fat and grease of the meat.
Finish off your meal with another take on a classic sandwich: a homemade ice-cream sandwich. Alison uses freshly baked cookies and ice cream flavors such as Salted Caramel or Goat Cheese Berry for these standouts. If you want another treat for the road, pop inside Sugar Magnolia, Ripple’s gourmet market and a sweet spot for grabbing cookies, blondies, and yes, ice-cream sandwiches.