By Nevin Martell
Photo credit: Elizabeth Parker
When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we float over to Ripple in Cleveland Park, which is playing three roles these days: wine bar, innovative New American restaurant, and mecca for grilled cheese enthusiasts. No matter why you go, it’s easy to be gluttonous as the numbers on their fromage use, fat washed cocktails, and childhood-recalling desserts demonstrate.
Seats in the restaurant: 130
Signature grilled cheese sandwiches: Seven, including the Swiss Bank Account (prosciutto, wine-washed challerhocker cheese, and truffle butter) and the Stinky Pete (Potently pungent epoisses cheese and asparagus)
Grilled cheeses sold per week: 300
Pounds of cheese used every week: More than 50
Different cheeses used across the menu: 25
Fat washed cocktails available: Three, the Chile Manteca y Dulce with bacon-infused Benevá Joven Mezcal, the Play It, Sam with sesame oil-infused gin, and the Difficult Difficult Lemon Difficult with olive oil-infused vodka
Biodynamic wines: 45
Organic wines: 130
Pounds of bacon roasted pecans sold weekly: 15
Orders of baked to order chocolate chip cookies sold every week: 75
House-made ice creams and sorbets: Six, including salted caramel ice cream with toffee shards and lemon-blueberry sorbet