Foodiewannabe
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Foodiewannabe's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    May 26, 2014
  • Last Review
    June 30, 2014
  • Featured Reviews
    0
  • Average Rating
    4.5
 
 
Foodiewannabe'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 
5 / 5
(Outstanding) 5 / 5
A Meat Lover's Dream
OpenTable Diner Since
Dined on 6/28/2014
 2011
Dined on 6/28/2014
 2011
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Our party of four dined at The Partisan for a birthday. The "birthday girl" loves meat so we thought she'd appreciate the restaurant. Bottom line: it was great and we all had a great experience. We started with charcuterie and a cheese board and we weren't disappointed. Our server made recommendations as to which to select; all were delicious. We followed up with selections from the regular menu. All four of us had something different (burgers, quail, roast beef, fried chicken). We left room for dessert, and since it was a birthday celebration, one of the desserts came with a birthday candle. Warning to potential diners: the meal may bust your diet but it will be well worth it!"
Dined on 6/28/2014
 2011
Special Features: neighborhood gem, notable wine list, fit for foodies
0points
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Where southeastern Europe meets South East D.C. <br /><br />Our aim is to put together the finest products of the New World and Old World for your dining pleasure. Perennially on the edge of great empires, the Balkans owes much of its food culture to its history, geography, and climate. The term Balkan is generally believed to come from the Turkish word meaning: “a chain of wooded mountains.” With a desire to introduce Washington, D.C. to cutting edge Balkan cuisine, proprietor Ivan Iricanin has created a dining space that will delight and indulge the senses. Primarily featuring “small plates,” Ambar will also offer wines and spirits from the Balkans not often experienced by the American diner.<br /><br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
A Fun Dining Experience
OpenTable Diner Since
Dined on 5/24/2014
 2011
Dined on 5/24/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"Our party of four had the "Bottomless Balkan," a variety of small plates. Our very friendly and knowledgeable server, Aleksandra, suggested items from the large menu. We were so impressed that we asked her to "surprise us." Everything she served us was wonderful! It was so great trying so many new small plate items. Nothing was a "miss." We've been to other Balkan restaurants in the DC area, but Ambar impressed us with the most unique selections."
Dined on 5/24/2014
 2011
Special Features: neighborhood gem, vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.