Ripplewood Whiskey & Craft

Fantastic spot to grab a burger! The bun was a bit too big for me but I don’t care because every other component of it was a GRAND SLAM! The beef doesn’t taste like Sysco garbage. The patty was JUICY, SAVORY, and it wasn’t gamy but there’s a depth to it that just make soooooo yummy! The fries are LOADED and they are unapologetic with their cheese and sauces! Pardon my friend for photobombing his pasta as he just couldn’t help himself when he got smacked by that FLAVOR! Service was fantastic too and we were seated tucked away from the crowd by the bar. Just as thoughtful as the food is flavorful!

Ripplewood Whiskey REALLY impressed me. The food is not only creative and unique - it’s insanely delicious. I ordered their take on fish & chips: sesame-crusted cod with a miso caramel glaze, paired with garlic creamed kale (I never realized kale could taste this good) and purple sweet potatoes. It’s the kind of dish where everything just makes sense together and I legitimately can't stop thinking about it. You don’t come across this food every day. I’m already looking forward to coming back to try more..and more...and more...(don't tell my wallet)

My wife and I have been here a few times now and we always enjoy ourselves. The wings are amazing! I also loved the smash burger they have on the specials menu. Here’s some photos from a few trips!

Couple years ago stepped in for lunch, had Haloumi for the first time with warm grapes and other fruits and it was the best thing ever - still talk about it to this day. Couple weeks ago stepped in for dinner, had the hanger steak with goat cheese - again, still talking about it. I hope the Haloumi dish with warm grapes finds it’s way back on the menu again. Unfortunately, I don’t have picture of that dish…

Invited to dinner by hip locals who know what's good. Dined upstairs which I assume is not exactly like downstairs. Party I was with had cocktails and seemed quite satisfied with them. Appetizers were appetizing, shout out to the fried haloumi. Entrees were good, but maybe a little bit above their price point. Some evidence of the executive chef who has too many good ideas and clutters a perfectly good dish with deconstructed this and reimagined sauce and so on. Sometimes a thing is okay just as it is and treating it with respect will produce the best taste. Service was faultless. Never crowding, but never missing. But let me have a say about the atmosphere. "Dark" is not a statement nor a vibe nor any other thing, unless you want my good to be difficult to see. Also, I got the feeling tha