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This Contributor's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    July 15, 2014
  • Last Review
    July 15, 2014
  • Featured Reviews
    0
  • Average Rating
    4
 
 
This Contributor's Reviews
 
Joined at the hip to Red Apron, Chef Anda's groundbreaking butcher and charcuterie shop, the restaurant and bar draws heavily from Anda's line of house made products and relies on the meticulous sourcing that has made Red Apron the first and only butcher shop in the nation to use 100% Animal Welfare Approved pork. Anda and Chef Ed Witt's charcuterie program at The Partisan draws from 100s of cured muscles, pates, and sausages, showcasing over 30 different products on any given night.<br /><br />The balance of the menu is broken up into a series of meat-centric composed dishes highlighting distinctive cuts, cooking techniques, and animal breeds. The portioning encourages sampling, sharing and customizing, which allows guests to construct a completely unique dining experience with each visit.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Customer Avatar
OpenTable Diner Since
Dined on 7/13/2014
 2011
Dined on 7/13/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
Dined on 7/13/2014
 2011
Special Features: fit for foodies
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