We wouldn’t exactly have called Penn Quarter a partisan area… until now.
Tomorrow, Wednesday, March 12, Nathan Anda and Chef Ed Witt open The Partisan (a name change from the previously rumored Parts & Labor), a nod to what they duo swears was DC’s once meat-dominated dining scene. We’d call it a meat market — but it’s already attached to one! — both physically and conceptually joined at the hip to Red Apron butcher shop, which opened just two weeks ago.
Both sides of the aisle can enjoy a la carte handmade charcuterie… if they stick to their section of the 100-seat restaurant or compromise on a whole menu of shareables… before bellying up to a ballot of Bolognese, Braised Spanish Octopus, 120 Day Dry Aged Beef Carpaccio…
You see, it’s all about a bias toward the cause of sustainable and locally sourced cuisine, with meats served that are grown by area farmers that are Animal Welfare Approved.
Sounds (dinner) party perfect.
*The Partisan is located at 709 D Street NW