VJDC
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VJDC's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    July 21, 2014
  • Last Review
    August 31, 2014
  • Featured Reviews
    0
  • Average Rating
    5
 
 
VJDC'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
The best wine list in DC
OpenTable Diner Since
Dined on 8/29/2014
 2008
Dined on 8/29/2014
 2008
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"Go for the charcuterie and the wine. The fried chicken is also outstanding, but not like mama's (at least mine)"
Dined on 8/29/2014
 2008
Special Features: neighborhood gem, notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
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
Love the food - adore the wine list
OpenTable Diner Since
Dined on 7/19/2014
 2008
Dined on 7/19/2014
 2008
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"This is probably our 5th or 6th time at the Partisan. If you haven't been, don't hurry, RUN to get a table at Partisan. I'll challenge you to find better charcuterie on the East Coast - and that includes Manhattan. The theme of the food is "simple" dishes taken to incredibly high levels. The meat dishes in particular are out-of-this-world. All of this would make for a great experience, if it weren't for the wine list. Sommelier, Wunderkind Brent Kroll, turns this into an absolutely outstanding experience. You must try their version of the summer of Riesling. There's no restaurant we have ever been to - and we've been to a LOT of them - where you'll find a more amazing high-end selection; and by the glass no less. Incredible!!!!!"
Dined on 7/19/2014
 2008
Special Features: neighborhood gem, vibrant bar scene, notable wine list, fit for foodies
0points
0of 0voted this as helpful.