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eric ripert in ritz carlton, dc

anyone have a lead on the famous 3 michelin star chef from le bernardin opening a restaurant formerly of the grille & kobalt in the ritz carlton in dc??

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  1. I don't have the dish but I can say that I've heard that this is in the works. I think I read something about it in the Washington Post or on Metrocurean.

    It would be great if he opened up a spot in DC though....not that I would probably be able to afford it though! lol

    1 Reply
    1. I have read in several places that it will happen. He already has two restaurants in Ritz hotels in the Caribbean.

      When it opens, I am sure that there will be a stampede to try it. His flagship restaurant, Le Bernardin in New York City, is simply the best restaurant that I have ever eaten in anywhere. It almost brings tears to my eyes whenever I eat there (2-3 times per year). The elgant simplicty of his dishes is incredible. Le Bernardin, as a price point, typically costs me about $500 for a dinner for two. About like diner at Citronelle, Le Paradou, etc. Le Bernardin only does seafood; I believe that the DC restaurant will be more varied.

      8 Replies
      1. re: Dakota Guy

        Here's a more recent post: http://amandamc.blogspot.com/2007/05/...

        The place will be called West End, a bistro by Eric Ripert. Sounds much more casual than Le Bernardin. Exciting nonetheless!

        1. re: metrocurean

          I don't know. It sounds like they may have been using "bistro" as a cutesy synonym for restaurant. In any event, Ripert can really cook! We got out of Les Bernadins for about $350, BTW. Still pricey.

          1. re: ko1

            I suspect the term "bistro" is being used to signal a "restaurant" that is somewhat more casual, in terms of both food and decor, and less expensive. Much like Central vs Citronelle, the new Weidemier "restaurant," Riz Lacoste's place, Donna's trattoria, etc. All opening either additional, or changing to, more casual restaurants, bistros, trattorias, or whatever they choose to call it.

            I, for one, applaud this trend of chefs to open more accessible restaurants. After a decade of overindulgence in what I will call "extreme food" (style, not volume), my palate is starting to weary.

            1. re: bacchante

              the trend continues. high profile chefs are continuing to reach out to a broader audience. this formula has proven to be more profitable. obviously, volume needs to be there to compensate for the discount in pricing.

              1. re: curious4food

                it´s the only way big chefs can keep their toy restaurants open. The margins in high end restaurants are too low compared to bistros, due to the cost of the ingredients. A restaurant makes more money selling you a 16$ burger than a $40 creation

          2. re: metrocurean

            I saw a press release that Ripert and the Ritz plan to open a "casual" restaurant at the Philadephia Ritz in the next year as well, like Washington.

            It is nice that top chefs open more casual restaurant but that does not make their food more accessible. A casual bistro in Washignton will never give Washingtonians the expereince of Le Bernardin. Does anyone think that Bebo shows Roberto Donna's talents as well as Labortorio did? Is the menu and quality at Central equivalant to Citronelle? Of course not; nor is it meant to be. It is a matter of business economics, broadening a client base, not an attempt to provide the same cuisine at a lower price. Ripert's new restaurant will be good but he can't provide the quality of service and food that made his reputation in a casual setting at a lower price.

            1. re: Dakota Guy

              correction. i agree. i meant to say that it is really based on a more profitable concept/business model. having one's name associate w/ a location is just that, marketing. doesn't mean that they will receive the level of food/service to that of le bernardin

              1. re: curious4food

                I agree. I think there will always be a place for Citronelle, Le Bernardin, and others at that level. And, no, Bebo is in no way comparable to Laboratorio. Same with the others: they're not intended to be the same. It's just nice that they are branching. Of course, it is economically profitable for them to do it. Otherwise, they wouldn't be doing it. In the case of chefs keeping their high end, destination, special occasion places while opening more casual places, I suspect clientele will cross-feed, so to speak. A decent meal at Central might make more people choose Citronelle for their next special meal over another. Likewise, people who have been blown away at Le Bernardin are certainly going to try the casual place in their home city or other location when they are traveling.

                We all win.

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