As we close the year, we know that this time of year is one where we spend even more time celebrating various moments and enjoying eating at phenomenal restaurants that only enhance the memories that we share with friends, family, and colleagues! In this month’s Athleisure Mag, we make our way to DC to sit down with Owner/Chef Ryan Ratino to talk about Bresca, their tasting menu, and what we can expect when we swing by for our next visit!

ATHLEISURE MAG: We’ve had the pleasure of chatting with you before for with Jônt and Ômo by Jônt which is also part of Hive Hospitality. Currently, your restaurant group is now tied for the most Michelin-starred concepts of any hospitality group in America (4) and the 2nd group with the most Michelin stars (5) in America (with Thomas Keller having the most), what does it mean to you to have these distinctions?

CHEF RYAN RATINO: I have always had the utmost respect for the guide and the chefs who are highlighted in it - it means so much to me, our teams, and our restaurants. The designation is globally known, and it is one of the benchmarks in the industry. It is a reflection of our hard work and tenacity in this industry.

AM: Bresca has had 1 Michelin star every year since 2019! How do you balance navigating your goals, interests, and needs for the restaurant with those elements that involve maintaining the Michelin star?

CHEF RR: It is a validation that our hard work has paid off, year after year. Receiving the star year after year enables us to be more creative and more attentive to details - it just makes us better at what we do; and that for me, is balance. I also enjoy time off playing golf and fishing and have always been into physical fitness when I need time away.

AM: In looking at your mission for Hive Hospitality, you are focused on pioneering the future of hospitality, delivering exceptional experiences, and practicing environmental safety. Why are these so important to you?

CHEF RR: It is a pillar of the our company to inspire our guests - as well as give back to the industry and lead by example. While we are driven by passion, it is important to me and our teams to push the envelope a little further with hard work - one of the Midwestern values that were instilled in me from a young age.

AM: What cuisine is offered at Bresca and what ingredients or spices are indicative of it?

CHEF RR: Seasonal, plus the most responsibly sourced and finest ingredients from the Mid-Atlantic and beyond, while using cooking techniques rooted in France with a touch of regional influence.

AM: Tell us about the ambiance of the restaurant and what diners can expect when they come in?

CHEF RR: Fun - the most important thing of all - as well as personalized warm service. The restaurant is buzzy & lively - the chatter of the guests and the dining room teams working together is the music of a french bistro.

AM: Tell us about your 3 Course Menu!

CHEF RR: The three course menu is a celebration of seasonal ingredients, where we feature some of the local farms what we have worked with for years, as well as inspiration from my childhood favorite snacks and inspiration from my home state of Ohio.

AM: On your A la Carte menu, what are 3 items that we should have our eye on?

CHEF RR: Rohan Duck à la Presse (when on the menu -a signature), “Smoke in Chimney” Trout, Berkshire Pork tenderloin, and Brioche stuffed Amish Chicken.

AM: What are 3 cocktails that you suggest that we should have our eye on?

CHEF RR: Bananas for Coffee, Oyster-tini, and Buttered Beet Manhattan.

AM: Tell us about your wine program.

CHEF RR: Our wine program includes some of the very best wines from around the world - and our sommeliers taste every single day to find the most interesting, plus the ones that work best with our food. We have had relationships with some of these producers for years.

AM: What should we know about Restaurant Week and what can you tell us about the menus that will be available during this time?

CHEF RR: We’ll be offering Restaurant month starting on Friday, January 2nd to February 1st, with exclusive 3 and 5 course tasting menus, each one designed to showcase the season’s boldest, most expressive flavors.

AM: Will there be events coming up that we should keep an eye out for as last month you had the Bresca Wine Dinner Series?

CHEF RR: Stay tuned:)- follow us at @brescaDC on Instagram.

IG @brescadc

PHOTOGRAPHY COURTESY | Rey Lopez