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.
|Venue name:||The Partisan|
709 D St NW
|Cross street:||between 7th and 8th Sts|
|Opening hours:||Mon–Thu, Sun 5–11pm; Fri–Sat 5pm–midnight|