Ripe Kitchen & Bar

Ripe Kitchen & Bar RIPE (rahyp) adj. - having arrived at the highest point of development or excellence, as to be ready for reaping, gathering or eating).
(694)

The original intention was simply to have a neighborhood bar with a limited menu of just amazingly seasoned Jerk Chicken, smoked over some “real” charcoal on our massive grill, and some super fresh Fried or Steamed Snapper - like we all used to eat on Sundays at the beach in Kingston, Jamaica where we grew up, sipping on potent cocktails. We began that way, but as word got out, our customers beg

ged for more menu items and pleaded for full dinner service. We recognized that there was a void in the neighborhood for such a venue so we foolishly filled it, and now, 7 years later, we are still up to our necks running a “real” restaurant (er, neighborhood joint)


We delight in challenging traditional business methods and passionately believe that business can be fun. We enjoy a sense of being different, because unlike most businesses, we esteem Ripe as a continuous “work in progress” with a “purpose beyond profits”. We continuously strive to present the Art, Literature, Music, and Food of our Caribbean culture in new and interesting ways. Management is deeply committed to social responsibility, so at the drop of a hat, with drink specials flowing, we make friends and dancers of everyone - neighbors, dignitaries, tourists and staff members alike - into the wee, wee (did we say wee ?) hours of the morning. Ripe will compromise on almost anything but not our core ideology, our aesthetics or our sense of curiosity.

We always put the SPECIAL in special events - inside or out. Summer events calendar loading…
06/19/2026

We always put the SPECIAL in special events - inside or out. Summer events calendar loading…

Donald Trump is NOT coming (But the tacos are!)Hey Ripe Aficionados and Foodies and Game lovers:The 4th playoff game is...
06/09/2026

Donald Trump is NOT coming (But the tacos are!)

Hey Ripe Aficionados and Foodies and Game lovers:

The 4th playoff game is on, and the ultimate truth is out: Donald Trump is 100% not showing up at Ripe tomorrow!
But the RIB-EYE Steak Tacos &/Escoveitch Fish Taco STATION WILL BE UP AND PUMPING OUT FRESHLY MADE TACOS ALL NIGHT LONG!

We are throwing our all-night Game Night Taco Wednesday from 4:00 PM until the game ends. Come hungry for our Game Night
DEBUT Special: SHRIMP TACOS
Wash it down with our now famous & naturally delicious Fresh-squeezed $10 Margaritas all night long!

Catch all the action across our screen at the front bar and our OPEN AIR BACKYARD BAR BIG SCREEN
This setup is open tomorrow only, so grab a seat and let’s get rowdy!
Wear your Knickerbocker swag and show your support!

COME EARLY, STAY LATE
THIS GAME IS GONNA BE FIRE

Tonight is strictly about basketball, booze, and chaotic energy.Game 2 tips off at 8:30 PM, and Ripe is the spot to watc...
06/05/2026

Tonight is strictly about basketball, booze, and chaotic energy.

Game 2 tips off at 8:30 PM, and Ripe is the spot to watch it.

We are blowing the doors & windows wide open with full indoor and outdoor service at the bar, killer food, and drink specials that run until the final buzzer.

Tonight’s Lineup:

Patrick Ewing Punch: Flowing heavy all night (if you get the reference, you’re our people)

All-Night Happy Hour:
Ripe’s Rum Punch and Margaritas from tip-off to the post-game show.

Grab a seat under the sky or right in front of the screen️



Game Day Eats:

A massive food menu packed with wings, spring rolls, quesadillas, and high-energy fuel.
The TV is on. The drinks are ice cold. The volume is turned way up.

Rum Punch and Margarita Happy Hour all night long!

Don’t Kill the Salmon! Stop punishing your palate with poorly executed, overcooked salmon.It deserves a little luxury—an...
05/22/2026

Don’t Kill the Salmon!

Stop punishing your palate with poorly executed, overcooked salmon.

It deserves a little luxury—and this weekend at
Ripe is where you’ll find it.
I have learned from all my years cooking on the
line that salmon will give you everything
—if you treat it with respect.
It will then show mutual regard by offering
up its supple, aromatic,
and quietly elusive, decadent flesh.

At Ripe, we let that elegance lead, then finish it with a silken Citrus Beurre Blanc that delivers the kind of bright, precise acidity foodies often chase.

Add a crisp Chardonnay and the whole experience lands in that rare space where balance, richness, and restraint meet.
A dish made for someone
who pays attention.
That’s who I love cooking for.

It’s the kind of high-level balance you expect in a white-tablecloth spot, but served without the excessive pomp, the circumstance, or the eye-watering price tag when you snag a table at Ripe.

We don’t make much noise about it because we believe the proof is in the plate and palate.

In fact, we challenge you to find a dish of this caliber anywhere within reach of these words. (Hah!)
We don’t claim to have a world-class wine cellar either, but truth be told you don’t need
a vintage bottle to enjoy this.
The simple crispness of a “daily drinker” Chardonnay to wash
the palate is all it takes to elevate this humble,
well-executed dish.
(If yu yardy DNA cannot bear it, then a cold
Red Stripe will suffice)

You’ve been having a Michelin-level
experience all along whenever you’ve
ordered our salmon;
we just didn’t want to brag about it,
because we maintain that
if you know, you know!

Dear Ripe Aficionados & Foodies,The Secret is Out:For the past few months, we’ve beenkeeping a little secret at Ripe.We’...
05/19/2026

Dear Ripe Aficionados & Foodies,

The Secret is Out:

For the past few months, we’ve been
keeping a little secret at Ripe.

We’ve been quietly featuring off-menu dishes, available only to the lucky few who happened to walk in and snag a plate before they vanished,
as an ongoing part of our menu updating process.
But you’ve begged us to speak up when something truly special is brewing, something to bring love and wonder back in your foodie lifestyle—

Well this is it.

If you’re a fan of Branzino, it’s time to meet the Dorade:
the meatier, juicier,
“bigger cousin”

Procured straight from the pristine waters of the Mediterranean by our fish guy, these fillets are Ocean farmed in the wild, offering a rich texture
and flavor that is incredibly hard to replicate in landlocked farming tanks.

The Dish:
The Chef lightly pan-roasts this mild and sweet white flesh fish to perfection and
serves it alongside the silkiest
Yukon Gold Potatoes you’ve ever encountered.

The X-Factor:
A delicate caper butter sauce is drizzled over the fillet, pulling the entire plate together in a way where the whole is far greater than the sum of its parts. It’s an elevated experience for your palate that we simply couldn’t keep quiet about any longer.
Oh, and the potatoes—We here at Ripe consider those who treat potatoes as a mere “side” as being guilty of committing a culinary sin.

We approach our mash with the same technical rigor and creative intensity as the primary protein.

To the connoisseurs and purists who
understand the language of world-class mash,
this one speaks it fluently, albeit with
a Jamaican accent.
We could’ve used the tamis for total silkiness, but we’re still Jamaican, so we felt it important to leave a few rustic lumps in there on purpose—call it “calculated grit” to keep our roots intact, a reminder—because just like us, its silky
and smooth to perfection with a few soft bumps along the way to keep things interesting.

Hand full. Belly full. Ripe-full.
05/09/2026

Hand full. Belly full. Ripe-full.

Dear Ripe Aficionados & Foodies,We have to give a massive shout-out to the legends over at PICA (Passport, Immigration &...
05/05/2026

Dear Ripe Aficionados & Foodies,

We have to give a massive shout-out to the legends over at PICA (Passport, Immigration & Citizenship Agency) of Jamaica for the visual inspiration above.

The Sombrero and a Tam perched atop the two passports to me represents an international signal for “Prepare Your Liver.”

While Jamaicans can’t exactly claim the glory of beating the pants off the French army, we absolutely stand in liquid solidarity with our Mexican brethren.
We are drinking in tandem to celebrate the greatest victory against all odds and surviving another year of Caribbean chaos.

PICA enlightened me with some intel I had zero clue about: Jamaicans don’t need a Visa to enter Mexico. You can just hop on a flight and head straight to the city of Margaritas, Mayhem, and damn good Tacos.

So in the spirit of reciprocity, I’d like to inform PICA that there is no Visa required to enter
Ripes’ 48-hour
Cinco De Mayo
Celebration
where you may also find plenty of Margaritas, Mayhem, Madman, and some dyam great tacos, albeit with a slight Jamexican accent.

RESERVATIONS

We’re kicking things off on the EVE of
Ripe’s Infamous Taco Wednesdays,
making this our first-ever
Honorary
TACO TUESDAY!

The Damage Report
Extended Happy Hour 4 PM – 8 PM,
Tuesday & Wednesday:

$10 Fresh Squeezed Margaritas:
Cheaper than a teifing airport taxi
and hits way harder.

Jerk Rib-eye Steak Tacos:
Because we had to make it Jamaican
or the ancestors would haunt us

Escoveitch Fish Tacos:
Delicious enough to make you
forget its not quite Mexican.

Know Before You Go:

Visa Policy:
A visa is strictly required if you show up barefoot. Keep the toes under wraps, please.

The “Secret” Drink:
Pomegranate Margaritas are nowhere on the menu, but if you whisper the request to your server, one may magically appear.

Kitchen Experiments:
Our chefs like to play “Mad Scientist.”
Don’t be surprised if off-menu taco
experiments start landing on tables.

Citrus Standards:
If your preference is store-bought lime juice
and not fresh-squeezed, this is definitely not the place for you. We have standards.

Come for the tacos, stay for the diplomatic immunity.

Address

151 W Sandford Boulevard
Mount Vernon, NY
10550

Opening Hours

Tuesday 4pm - 12am
Wednesday 4pm - 12am
Thursday 4pm - 12am
Friday 4pm - 12am
Saturday 4pm - 12am

Telephone

+19146657689

Website

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