ris
In Print

January 1, 2014

Washingtonian’s 100 Very Best Restaurants 2013
"Imagine a family-style restaurant as re-interpreted by a classically trained chef." Read Full Article

January 1, 2013

Washingtonian’s 100 Very Best Restaurants 2012
"You can count on good burgers and soups--especially clam chowder and French onion--but the standout dish is the most out-there: a salt-rimmed margarita glass filled with lime-marinated bay scallops, tequila ice, and sour cream." Read Full Article

March 23, 2011

One Year Later: RIS
RIS is one of those places that just a little more than one year after opening shows no signs of growing pains. The owner knows what she’s doing, and that comes through clearly when you’re inside. Read Full Article

January 20, 2011

100 Best Restaurants 2011: RIS
Her dining room is only a year old, but chef Ris Lacoste is showing the confidence that comes from doing something very well for a very long time Read Full Article

March 18, 2010

Washington Post - Worth The Wait
One spoon into a bowl of chowder -- thick with potatoes and two kinds of clams -- I'm pleased to see Lacoste...back in the game.
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February 3, 2010

TheHill.com - Worth the Wait
When esteemed local chef Ris Lacoste left the Georgetown restaurant 1789, she told The Hill that her new restaurant’s opening would be “six to 12 months away. It could be up to two years away.”

That was in 2005. Five years later, Lacoste has finally fulfilled her dream with Ris, a place to call her own in Foggy Bottom...
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January 14, 2010

NBC Washington - Ready for RIS
A local star chef makes comfort food classy...
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December 30, 2009

Washington Post - Chef Ris Lacoste’s new restaurant gets off to an appetizing start
Ris, for the uninitiated, is the extended labor of love from chef Ris Lacoste...Maybe the crowd has heard about the gnudi...
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