Bresca is an innovative, modern fine-dining restaurant in Washington DC, helmed by the talented chef Ryan Ratino. Known for its cutting-edge approach to contemporary French cuisine, Bresca offers a unique dining experience that melds seasonal ingredients with creative, artful presentations. The restaurant has become a highly sought-after destination for food lovers and has been lauded by critics, drawn to Ratino’s ability to reimagine traditional French techniques with bold flavors and unexpected twists. Since its opening in 2017, Bresca has earned widespread acclaim, placing it among the city’s hottest and most interesting restaurants.

The heart of Bresca

The atmosphere at Bresca is designed to reflect both the elegance and playfulness of Ratino’s food. The space is chic and modern, featuring sleek design elements and vibrant décor, with a balance between sophistication and comfort. The restaurant has an open kitchen, which allows diners to watch the culinary team in action.

Despite his youth, Ratino, the creative force behind Bresca, has built an impressive career. Born and raised in Ohio, Ratino’s passion for food began early, leading him to pursue formal culinary training at Le Cordon Bleu in Orlando. After working in renowned kitchens across the country, including Masa in New York City and Minibar by José Andrés in Washington DC, Ratino developed a distinctive culinary vision that emphasizes bold flavors, precision, and a deep respect for seasonality. His experiences working in Michelin-starred restaurants gave him the foundation to push boundaries, both technically and creatively, in his own kitchen. At Bresca, he infuses his dishes with a playful yet refined sensibility, creating menus that are adventurous but grounded in French technique.

Ratino’s cuisine is deeply influenced by his commitment to using the freshest, locally sourced ingredients. He works closely with regional farmers and purveyors to ensure that his menu is driven by the best of each season. This dedication to sustainability and local sourcing is reflected in dishes that highlight natural flavors, often with unexpected and imaginative combinations. From intricate seafood creations to inventive takes on classic French dishes, Ratino’s cooking embodies a forward-thinking approach that continually evolves with the seasons. His artistic and approachable style appeals to those seeking something beyond the traditional fine-dining experience.

The accolades for Bresca and Ratino have been plentiful since the restaurant’s opening. In 2019, Bresca earned its first Michelin star, in recognition of Ratino’s technical skill, creativity, and dedication to excellence, qualities that continue to drive Bresca’s reputation as a leading destination for modern French cuisine.

In addition to the Michelin star, Ratino himself has been the recipient of various awards. He was named one of Zagat’s 30 Under 30, while his work at Bresca earned him a semifinalist nod for Best Chef: Mid-Atlantic from the James Beard Foundation.

Ratino's success hasn’t stopped with Bresca; he went on to open Jont, a more intimate restaurant, with two Michelin stars, located above Bresca, which further showcases his culinary prowess and ability to create extraordinary dining experiences. Jont's 10-course tasting menu, showcasing the best ingredients and pushing creative boundaries, has ratified Ratino's status as one of the most exciting chefs in the US.

Through his innovative cooking, dedication to sustainability, and commitment to pushing culinary boundaries, Ratino has firmly established Bresca as a standout destination for modern French cuisine. With its Michelin star, creative atmosphere, and ever-changing menu, Bresca continues to set new standards for dining in Washington DC.

The Chef

Ratino was born in Medina, Ohio and began cooking as a child, recreating the dishes he saw on celebrity chef Emeril Lagasse’s TV show. After graduating from Le Cordon Bleu in Orlando, Florida, he worked at a variety of top restaurants, from Shula’s Steak House at the award-winning Walt Disney World Swan and Dolphin resort to Bluezoo, where he was rapidly promoted to Executive Chef, earning the restaurant a place in USA Today’s list of 10 Best Foodie Spots in Orlando. A stint at NYC molecular gastronomy restaurant wd~50 heavily influenced him. In 2016, Ratino became Executive Chef at Ripple in Washington DC, where he earned the local Rammy Culinary Rising Star of the Year Award in 2017.

The same year, Ratino opened his first DC restaurant, the bistro-style Bresca, which quickly won a Michelin star. Building on its success, in 2020 Ratino opened Jont, a 16-seat restaurant with a Japanese-influenced tasting menu, located above Bresca. Jont in turn was awarded two Michelin stars. Since then, his restaurant group, Hive Hospitality, has expanded quickly, opening two restaurants in Florida, with others set to launch in Los Angeles.

In addition to the Michelin stars awarded to his restaurants, the Michelin Guide recognized Ratino with the 2023 Young Chef Award for Washington DC.

Restaurants

Jont serves a progressive, ingredient-focused tasting menu highlighting simple but luxurious seasonal ingredients from around the world, influenced primarily by Japanese cuisine. It serves just 16 guests at a time, seated at a U-shaped counter behind which the team of chefs work in full view of the diners.

While Bresca has been awarded a Michelin star, Jont boasts two. In 2022, Jont was named a World’s 50 Best Discovery Restaurant.

Following the success of Jont, Ratino has continued to expand his restaurant empire through his company Hive Hospitality. In 2023, he returned to the state where his culinary career began, first opening the contemporary wood-fired restaurant Maass at the Four Seasons in Fort Lauderdale. His next stop was Orlando, where he opened Omo by Jont, an offshoot that adopts a similar approach to its DC predecessor but with a focus on Florida ingredients. The latest destination in the expansion of Ratino’s empire is California, with new restaurants opening in spaces previously occupied by The Bazaar and Somni at SLS Beverly Hills hotel in LA.

Recipes and dishes

Ratino is known for original dishes like dry-aged duck à la presse, which uses a 19th-century duck press to turn roasted duck bones into a rich Bordelaise-style sauce. His highly experimental menu at Jont is built primarily on Japanese seafood and meats, cooked over a wood fire and served with exquisite sauces.

One of its iconic dishes is Hokkaido king crab rice cooked in a donabe, which is paired with a sauce of cultured butter and kani-miso that’s made by roasting a whole crab over an open fire. Other favorites at Jont include live scallop and Dungeness crab with koshiibuki rice, as well as tarts with wagyu tartare, grilled sawara with beet, and pomegranate sauce.

Downstairs at Bresca, Ratino serves a neo-bistro-style menu made up of casual, contemporary recipes rooted in French techniques that make use of carefully sourced ingredients both from the mid-Atlantic and overseas. Typical dishes include brioche-stuffed chicken with sweetcorn, black truffle, and mushroom, or beef short rib with smoked onion and black garlic au poivre.

Meanwhile at Maass at The Four Seasons in Fort Lauderdale, diners will find dishes like a tomato appetizer bathed in seaweed vinegar, dried over the open wood-fire hearth, and steeped in tomato water before being served with a lemon verbena gelée, pearl onions, and sweet herbs.

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