New Chef at Ripple in Cleveland Park

Photo courtesy of
‘Making gnocchi at Ripple’
courtesy of ‘bonappetitfoodie’

In the most recent chef news in DC, Logan Cox has taken the helm at Cleveland Park’s Ripple. Previously, Cox was the executive chef at New Heights and had also worked with Frank Ruta at Palena and Tarver King at Woodlands Resort and Inn in Charleston, SC. He started working at Ripple in May.

From the looks of it, the menu won’t be changing much. There’s a farm-to-table emphasis (which I’m pretty sure existed previously), and dishes like the crispy duck breast, gnocchi and baked-to-order chocolate chip cookies remain on the menu with slightly different twists. Cox studied for a  year in Italy, so perhaps we can expect this influence to peek through on the menu. For example, there’s a smoked quail agnolotti with hazelnuts and English peas that is available, according to a press release.

As for the previous executive chef, Teddy Diggs, word on the internet indicates he has moved to Martha’s Vineyard where he is the current chef at Home Port Restaurant, an 80-year-old institution. Sad to see Diggs leave Ripple, but it should be interesting to see if and how Ripple’s menu will change under the new chef.

Marissa was born and bred in New Jersey, but moved to DC for undergrad at GWU (Go Colonials, go!), fell in love with the District and learned that there was life and civilization beyond New York City. She loves eating at white-tablecloth-three-forks-at-your-place-setting restaurants, but she’ll also be the first to suggest we scarf down some chili dogs at 2 am. Simply put, she loves all things food. You can also read about why she loves DC. Follow her on Twitter and email her at mbialecki (at)

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