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The Partisan

Restaurants, Contemporary American Penn Quarter
3 out of 5 stars
 (Photograph: Courtesy The Partisan)
Photograph: Courtesy The PartisanThe Partisan
 (Photograph: Courtesy The Partisan)
Photograph: Courtesy The PartisanSteak tartare at The Partisan
The Partisan (Photograph: Marissa Bialecki)
Photograph: Marissa BialeckiThe Partisan

Time Out says

3 out of 5 stars

Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.

Vegetarians may want to sit this one out. Chef Ed Witt’s menu includes more than 30 types of charcuterie (all made in house at the adjoining Red Apron Butcher) and two-plus pages of pork, beef and chicken dishes. Salami at various stages of curing dangle from the ceiling, and even the French fries are cooked in beef fat. If an ingredient can be made from scratch, chances are Witt has taken the time to do it, including the pork fat biscuit crust for his rabbit potpie and the salsa verde he serves with roasted pig’s head.



Address: 709 D St NW
Washington, DC

Cross street: between 7th and 8th Sts
Transport: Archives Metro
Opening hours: Mon–Thu, Sun 5–11pm; Fri–Sat 5pm–midnight
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