The Partisan
Permanently Closed
Charcuterie, meat-centric American chow & drinks in brick-walled digs
Charcuterie, meat-centric American chow & drinks in brick-walled digs
"MICHELIN Plate restaurant in D.C. currently offering takeout for your next meal at home." - The MICHELIN Guide
"Nate Anda, of MICHELIN Plate The Partisan in Washington, DC: "Lately, my go to food has been pozole, a chili-spiced stew consisting of hominy and some type of braised meat. My mom made it for us growing up and it has worked itself into my weekly rotation. It’s a dish that takes a little time, but so worth it, and it freezes well! My pantry is stocked with dried chiles and aromatics, so depending on my mood it can be as spicy as I want it to be. The garnishes happen to be a great way to clean out your fridge too, but I usually go for diced onions, minced serrano peppers, shaved radishes, and a squeeze of lime." Nathan Anda." - Sophie Friedman
"Wagyu beef is used to make the tartare at this Penn Quarter restaurant attached to the Red Apron Butcher. It’s served with smoked Duke’s mayonnaise and a sourdough crumpet ($12)." - Missy Frederick
"Wagyu beef is used to make the tartare at this Penn Quarter restaurant attached to the Red Apron Butcher. It’s served with smoked Duke’s mayonnaise and a sourdough crumpet ($12)." - Missy Frederick
"Regulars at the Partisan, Neighborhood Restaurant Group’s meat-heavy restaurant that’s attached to the Red Apron Butcher in Penn Quarter, can expect to learn a lot more about the sweet sap product now that Malz is the chef." - Gabe Hiatt