Brandon and I sat inside his new shop on a cold February morning. I had walked over to get myself into the right headspace for our conversation — to feel the rhythm of our town waking up, to arrive the way a future Ripple customer might.
The space was still in that in-between stage: tools on counters, paint cans tucked in corners, the smell of sawdust in the air, and just a little dog hair. He’s still figuring out the best way to heat the place, toggling between the pizza oven, the mini splits, and the furnace. Heating a building in a Vermont winter is an art, and until you figure out what works, it can be a challenge, one he’ll sort out in time. “I’m learning the quirks of this place,” he said. “Every old building has a personality. This one’s just taking its time telling me what it wants.”
He’s excited to share his vision with the community, and I think our community will be just as happy that he chose Randolph to plant his roots.
A Name With Meaning
Before I arrived, I listened to Ripple twice — the Grateful Dead song that inspired the restaurant’s name. I used to listen to that song when I was younger, and it always made me feel grounded and connected, like I knew something others couldn’t quite grasp. Almost like the bell in The Polar Express — only the true believers could ever hear it.
So when Brandon told me the name came to him one morning while he was listening to music, it made perfect sense. “I had forty names,” he said. “But when ‘Ripple’ came on, I stopped what I was doing. I knew right away.” Ripple isn’t a themed restaurant, but the menu is organized like a concert setlist — Opener, First Set, Second Set, Encore — with dishes named after Dead songs.
American Beauty was the soundtrack of Brandon’s life when he hitchhiked across Europe in his early twenties. He listened to it hundreds of times — a grounding force during a period when he was traveling, searching, and sometimes sleeping wherever he could. “I’ve worked everywhere,” he said. “Diners, bars, places that were chaos and places that were calm. You learn something from all of it.” Those years shaped him, and they show up in the way he talks about community, generosity, and building a place where people feel welcome.
A Life Built Behind Counters
Brandon’s path to Randolph started long before he ever saw the building beside the railroad tracks. He stocked shelves in a New Jersey liquor store at 14 and worked in diners through his teens — the kind of high-octane, turn-and-burn places where you learn to read people fast. He moved to Vermont at 19 and landed at Henry’s Diner in Burlington, eventually working the overnight shift. That’s where he met bartenders, musicians, and even a few members of Phish who wandered in at 2 a.m. after shows.
He later bartended in Stowe, the Mad River Valley, and Burlington, logging close to 40,000 hours behind the bar. He’s hitchhiked. He’s worked in places where the only constant was change. “You learn how to treat people,” he said. “You learn how to listen. That’s what matters.” Those skills are baked into Ripple as much as the dough in his Baker’s Pride oven.
Built the Randolph Way
One of the most striking things about Ripple is how much of it is built from reclaimed, repurposed, or inherited pieces. Brandon didn’t buy shiny new equipment — he found it, rescued it, restored it. The barstools came from his grandfather’s old bar. The glassware is vintage. The ice bin came from Craigslist. The décor is a mix of thrifted finds and family history.
“New stuff is boring,” Brandon told me. “I like things that have been used, loved, passed down. That’s what makes a place feel real.” It fits perfectly with Randolph’s thriving thrifting culture — Antique Chic & Thrift, Rumor Has It, Black Meadow, Gifford Auxiliary Thrift Shop, Speaking Volumes. We’re a town that loves giving old things new life, and Ripple feels like it grew right out of that ethos.
Brandon’s approach is about affordability and sustainability. “I’m opening this for the people who live here,” he said. “Not tourists. Not some imagined customer. I want the folks who make this town run to come in for lunch or dinner.”
The former Al’s Pizza — and briefly 802 Pizza — needed significant work before Ripple could come alive. Brandon replaced the roof, updated plumbing and electrical systems, reconfigured the bar to meet code, and reduced the number of beer taps from sixteen to four. He prefers a smaller, more intentional selection — quality over quantity. Residents walking by have watched the progress for months, often stopping to peek in the windows, ask questions, or offer suggestions — classic Randolph. With the final repairs nearly complete, Brandon is aiming for a late February opening.
Craft Sodas, Cocktails & Mocktails
With his deep bartending experience, it's no surprise that Ripple's beverage program is shaping up to be something special, not fancy or fussy, but thoughtful and high-quality.
He's building a lineup of house-made craft sodas that are bright and refreshing, made with real ingredients rather than syrups. Think citrus, ginger, herbs, and seasoned flavors that pair well with pizza and salads.
The cocktail menu will follow the same rhythm and feel as the food - simple, intentional, and affordable. Brandon knows how to build a drink that's balanced, clean, and satisfying without being overcomplicated. Expect classics done well, plus a few originals inspired by the Dead, by Vermont, and by the people who will sit at his bar.
And because he wants Ripple to be a place that feels welcoming, drinkers and non-drinkers alike, he's putting care into mocktails. These aren't afterthoughts; they're crafted with the same attention to flavor and presentation as the cocktails. "Good drinks shouldn't depend on alcohol," he said. "They should just taste good."
A Simple, Fun Menu
Ripple’s food program centers on a simple, fun menu built around pizza, salads, and strombolis and calzones (Brandon — please confirm which one you’re going with). Everything is anchored by a rebuilt Baker’s Pride oven that has taken months of troubleshooting and repairs.
Starters include house-made hummus, dolmas, black bean chili, and garlic knots. The pizzas range from classic to creative, with names like The Wheel, Dark Star, and Morning Dew. All pizzas can be made gluten-free, making the menu accessible to more diners.
Everything is designed to be affordable. Ripple will also feature Industry Monday, offering a free slice to restaurant workers, and a Pay It Forward Wall where customers can buy a slice or a meal for someone in need. “It’s simple,” Brandon said. “If someone needs it, it’s there.”
It’s been a long, strange trip to get here, and we’re grateful it led you to Randolph, Brandon! We’re stoked you’re here.