CapnIndignant
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CapnIndignant's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    March 30, 2014
  • Last Review
    March 30, 2014
  • Featured Reviews
    0
  • Average Rating
    5
 
 
CapnIndignant'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
Prepare to meet your meat
Customer Avatar
OpenTable Diner Since
Dined on 03/28/2014
 2002
Dined on 03/28/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"The Partisan just opened but already seems to be humming along. The menu is really fun - a great range of small and large things, all fine for sharing, with separate pages for genres (charcuterie, vegetables) and animals (pig, fish, and, confusingly, cow-and-lamb). Everything we ordered was at least good, and much of it was excellent. Unlike the typical tapas experience, where ordering as much as the least-hungry person wants to pay for leaves the hungriest person unsatisfied, the portions were so generous and the prices so fair that we ordered everything we were interested in and walked away thinking it was great value. (And in fact, the prices seem bound to go up, it's such good value.)
Not fine dining, but energetic and creative. Go!"
Dined on 03/28/2014
 2002
Special Features: fit for foodies, notable wine list
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