Small Plates, Charcuterie And Wine At Ripple In Cleveland Park

The stage is set for a meal at Cleveland Park's Ripple from the moment diners walk through the door.

Just inside the entryway of the slender, weeks-old restaurant, a chef hovers over a charcuterie and cheese table, slicing prosciutto and pâté to order. Chef Teddy Diggs, formerly of Blue Ridge, makes several pâtés and terrines in-house, including dill-laced testa ($7) and a silky chicken liver mousse ($6).

The small plates showcase local ingredients, with purveyors listed at the bottom of each day's menu. Buttery fettuccine ($13)–served with sweetbreads and English peas–is not only house-made, but cut to order. Husky lamb confit ($17) is served over tiny Sea Island red peas from South Carolina.

The restaurant recruited talents from Cork and Sonoma to build its wine list, with dozens of glasses (also available as half-glasses) favoring the West Coast and France. Ripple encourages tasters with an additional list of six larger 6-ounce pours for $6 each.

Pastry veteran David Guas created the dessert menu, and some items–velvety Prosecco zabaglione with strawberries ($7) and a boozy butterscotch pudding ($7)–even double as a nightcap. Dare we say: They're a splashy way to end the meal.

Ripple, 3417 Connecticut Ave. NW (between Ordway and Macomb sts.); 202-244-7995