Enjoy the last of our summer patio menu Thursday through Saturday, including Ricotta Cannelloni with chanterelles and end-of-summer pepper ragu; Late Summer Corn and Dungeness Crab Chowder; and Milky Fresh Mozzarella Burrata with grilled peaches, prosciutto and mint sauce.
We’ll have wines to pair and frozen custard to delight in.
This will be our last weekend of patio service for a while because we are revamping and weatherizing our current set-up so we can bring you a bigger, better, drier café experience for the seasons to come.
WHAT CAN YOU EXPECT IN THE COMING WEEKS?
As construction begins, we’ll be offering Thursday-Saturday shopping for marketplace items – family-style heat-and-serve entrees, fresh pastas and sauces, soups and salads, desserts, pastries, and more – October 7th-9th and October 14-16th.
Then, we are taking a BREAK.
Restaurant staff have long been overworked in high-stress environments with little pay or benefits. The past 18 months have forever changed the dynamic of the industry. When we set out to reconceptualize what became Ripe Cooperative, we wanted to make sure we were a part of a change for the better.
Starting Sunday, October 17th we are giving our staff 10 days of paid vacation to relax, rejuvenate, and reset, as we gear up for a busy fall and holiday season. We will return at the end of the month to get ready for a very different patio season, with new expanded hours, new menu options, and more when our doors reopen on November 5th.
Thank you for a great summer.
We’re looking forward to closing it out strong this weekend!
Thursday, September 30th – Saturday, October 2nd normal operations
Thursday, October 7th – Saturday, October 9th
and October 14th – Saturday, October 16th marketplace shopping only
Sunday, October 17 – Thursday, November 4th CLOSED TO THE PUBLIC