Ripple Works Prosciutto Into Everything, Plus More Intel

As part of his plan to highlight specific ingredients, Ripple executive chef Ryan Ratino has created a slate of new bar snacks focused on prosciutto di Parma. The 2017 RAMMY nominee’s seasonally inspired offerings, which are available in the bar beginning at 5 p.m. from now until the end of May, include: a prosciutto-based mignonette layered atop oysters; ham croquettes topped with salt cod foam and garlic confit; a carbonara with coddled egg, parmesan, and black truffle; and a savory marmalade accompanying green plums, crushed pistachio and shaved white chocolate.

“It is the complexity of flavor that this meat carries that allows me to utilize it across the whole menu at Ripple," Ratino said in a release.

Get Outside

Its multi-million dollar ($27 million, to be exact) now nearly complete, the Fairmont Washington D.C. is ready to show off its updated courtyard garden just in time for patio season.

The redesigned lounge is adorned with greenery, a trio of fire pits, and a new water feature. Those electing to spend happy hour in the great outdoors can partake in “Shaken & Stirred” specials (available from 5 p.m. to 7 p.m., Monday through Friday) including $4 bread made with honey gathered from the rooftop apiary, $5 domestic beers, $7 house wines, and $9 cocktails on tap (think: margaritas).

Opening Alert

Not wanting to miss out on the buzz generated by the visiting Craft Brewers Conference, Heritage Brewing Co. scrambled to roll out dinner service on April 11. ARLnow reports that management was working up until the very last minute to launch the combination brewpub and coffee roastery that’s taken up residence at 2900 Wilson Boulevard in neighboring Arlington, Va. [ARLnow]

Expansions

Bethesda’s Fresh Baguette is branching out to Georgetown. The Washington Business Journal reports that the homegrown bakery, which also has plans to set up shop in Rockville, Md., has signed a lease to take over the former froyo shop at 1737 Wisconsin Avenue NW. [WBJ]