Cincy Restaurant Week: Ripple Wine Bar
We chose to go to Ripple Wine Bar for Cincinnati Restaurant Week and it was such a good choice. The menu was phenomenal, and we loved everything that we tried.
We started with a bottle of wine to share — the Wairau River Sauvignon Blanc.
Grace and I decided to order from the restaurant week menu and both started with the Heirloom Tomato Salad with arugula, red onion, mozzarella, garlic lemon vinaigrette, and balsamic. The salad was super fresh and a good starter to the meal.
For the second course, I ordered the Shroom Pasta with crimini, oyster, shiitake mushroom, tomato, truffle, arugula, orzo, and garlic cream. This was phenomenal and I am hoping Ripple keeps this on the menu because I will go back for this dish many more times.
Grace ordered the Shrimp and Grits with blackened shrimp, cheddar grits, tasso ham, and white Alabama BBQ. I loved this dish almost as much as what I ordered because the flavor was incredible.
Bailey decided to order from the regular menu and tried the Stuffed Poblano Peppers with goat cheese, chorizo, and cilantro. She also got the Gnocchi which was great as well.
For the last course of our meal, I ordered the Dark Chocolate Flourless Cake, and Grace ordered the Salted Caramel Cheesecake. The cheesecake was my favorite of the two, and they were the perfect way to finish off our meal.
Ripple had the perfect restaurant week menu and I was incredibly happy to try new items on the menu. I love the atmosphere, and the drinks and food options are always great.
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