"Visit during lunch for a $25 three-course meal. Want more? Come back again later for their $55 dinner option." - MICHELIN Guide
"Ris Lacoste helms the stove at this terrific neighborhood spot, a draw for diners in the company of family, business associates and lovers alike. The sprawling, light-filled dining room is dressed in earth tones and filled with intimate corners for an air of seductive sophistication. And the menu, with its ramped-up takes on the tried-and-true, toes the line between familiar and surprising.Loaded with butter and olive oil and jazzed up with red pepper flakes, linguine with clams is briny and delicious and chicken Milanese has just the right amount of breading beneath its zippy tomato topping. Even the crown of cauliflower is interesting and complex, thanks to an ensemble of roasted vegetables slicked with mustard cream and an army of flavors." - Michelin Inspector
"MICHELIN Plate restaurant in D.C. currently offering takeout for your next meal at home." - The MICHELIN Guide
"Aside from hand-picking the produce that goes on sale at the restaurant’s own mini farmer’s market, Chef/Owner Ris Lacoste has been crafting the ultimate comfort food to keep guests sustained through the pandemic. Frozen “take me with you” meals such as chicken pot pie and lasagna come with finishing instructions (generally just a quick bake-off in a hot oven) or there are scones, biscuits, puff pastries and more sweet treats. This is all in addition to the regular seasonally-driven menu, which is being served for dine-in or for takeaway." - The MICHELIN Guide
"Chef Ris Lacoste has adapted her restaurant, Ris, in response to the coronavirus pandemic by offering $15 'care packages' for takeout and delivery. The packages include a salad of the week, pint-sized soups, and fresh bread. Ris also offers specials every night, like meatloaf on Mondays, tacos on Tuesdays, and fried chicken on Fridays. Desserts, to-go wine, and cocktails are available, and the restaurant is involved with Off Their Plate, cooking lunches for GW hospital workers." - Tierney Plumb
