A Chef's Choice: The Partisan in Washington D.C.
(Photo: Courtesy of The Partisan)
By Jordana Rothman, Conde Nast Traveler
Thanks be to Nathan Anda for bringing brawny eats to Washington D.C. Anda first introduced his collection of ethically sourced meats and charcuterie at D.C.-area farmers markets, eventually launching the first of what would become three Red Apron Butchery locations. Now, Anda expands his reach, teaming up with chef Ed Witt to open The Partisan. The menu here goes deep with its appreciation of all things carnivorous: beef-fat fries, roasted pig heads, triple-stacked burgers, heart ragout. Anda tells us about The Partisan’s rigorous sourcing, non-traditional menu and mind-boggling bar.
“Sourcing is the backbone of what we do at The Partisan: We work with a select group of farmers to create a 100 percent sustainable, whole-animal operation. Our goal is always to start with the best meats available—keep it simple and have some fun. You can choose your own destiny with our menu, which is broken down by animal and not by conventional courses. Try a bunch of smaller plates like pork meatballs or lamb shawarma, or come in with a few friends and get down on a bone-in ribeye. I’m particular about what I like to drink, so I’m lucky to work with Jeff Faile, Greg Engert, and Brent Kroll on the beverage side. Our bar has 25 wines on tap, 17 craft beers, and 10 delicious craft cocktails. Basically there is no excuse to be thirsty.”
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