This rustic Penn Quarter eatery (adjoining Red Apron Butcher) offers a head-to-tail, meat-centric modern American menu with an extensive charcuterie program.
“Four menus are a lot to absorb. Let me propose that you start with a cocktail, maybe the mezcal-driven Holiday in the Sun, while you wait for a board of sausages, arranged on the menu under helpful profiles as if they were wines. Look for Thai basil-cured bresaola under “Bright,” bacon liverwurst under “Earthy” and a red spread of pork belly and Calabrian chilies beneath “Spicy Hot” — hell on earth, and that’s a plug. With the plank of protein comes a rack of terrific tigelles (think English muffins, only thinner and brushed with lard). Go easy on the bread, though, because you’ll want to save space for small plates of sliced bavette (outside skirt steak) with minty eggplant caponata, and whiskey-kissed lamb ribs garnished with rings of fried shallots. No one-trick pony, executive chef Ed Witt treats vegetables, pasta, fish and fowl with the same care he expends on beef and pork. Bring on the mushroom and jicama salad, the bucatini darkened with squid ink — and enlightened with sea urchin — and the fried chicken zipped up with lemon zest and toasted coriander and fennel seeds! There’s liquid gold on the wine list, which lets diners try dear wines by the half-glass. Partisan is plenty good — a cure for what ails you.” – Washington Post
“This rustic partner of Penn Quarter/Chinatown’s Red Apron Butcher is definitely not your father’s meat palace, what with a dinner menu featuring a roasted pig’s head and some 30 kinds of charcuterie, paired with 400 wines (50 by the glass), craft beers and original 'tails.” – Zagat
“It’s a good problem to have when you can’t decide what’s more exciting at The Partisan — the expertly crafted booze options, or the overwhelming number of perfectly executed meat dishes. The corned beef belly remains a favorite, but only after a trip down their extensive charcuterie list that’s set up like a sushi menu. Chefs Nathan Anda and Ed Witt aren’t afraid to play with every part of a pig. You’re either drinking wine from Brent Kroll, beer from Greg Engert, or cocktails from Jeff Faile. That’s a win, win, win.” – Thrillist
The low-lit, rustic setting features wooden beams (from which hang salamis in the process of curing), brick-lined and stenciled walls, and seating for 100 – plus a red-hued, high-ceilinged 20+ seat bar in the back.
709 D Street Northwest
Washington, DC 20004