Zagat recently published an article of The Hottest Restaurants in 15 American Cities and a brand new D.C. spot made the list!
After Ripple shuttered, fans of Chef Ryan Ratino eagerly awaited to see what the 27-year-old would do next. Lucky for them, the opening of his first solo project was already in the works. Bresca, which opened on September 22, was inspired by Ratino's years of studying European cooking techniques, such as the bistronomy movement. The menu is an evolving a la carte experience, but guests can expect dishes like a Cured Ocean Trout, a two-stage course where ingredients are served in two preparations: one hot with a dashi broth made from the fish bones, and one cold with seasoned raw or slightly pickled vegetables.
Here's what our friends over at Zagat had to say:
Chef Ryan Ratino serves up avant-garde, French-influenced cooking and modern cocktails in a playful bistro setting.
Must-order: Sea-urchin linguini; chestnut agnolotti with rabbit; foie gras cake pops
Insider tip: Be sure to try the Bee’s Knees cocktail, which is laced with truffle honey and served in a gorgeous bee-shaped vessel.