VJDC
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VJDC's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    April 6, 2014
  • Last Review
    July 21, 2014
  • Featured Reviews
    0
  • Average Rating
    4.3
 
 
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
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.
 
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
OpenTable Diner Since
Dined on 04/11/2014
 2011
Dined on 04/11/2014
 2011
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
Dined on 04/11/2014
 2011
Special Features: fit for foodies, notable wine list, neighborhood gem
0points
0of 0voted this as helpful.
 
AGGIO features a menu inspired by authentic Italian classics that utilize sustainable, domestic ingredients treated with classic and progressive techniques, a trademark of all the Voltaggio restaurants. Voltaggio sourced ingredients such as oak-smoked pecorino cheese from Wisconsin, Tennessee hams cured in the style of prosciutto di Parma, specialty flours from South Carolina for handmade pastas and more to transform his dishes into exceptional modern Italian cuisine.
 
Overall rating 
3 / 5
(Good) 3 / 5
better than mother restaurant Rogue
OpenTable Diner Since
Dined on 04/04/2014
 2011
Dined on 04/04/2014
 2011
Food 
3 / 5
(Good) 3 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"Their wine list is mostly Italian and very good, and superb if one also adds the gorgeous list that Rogue has. I found the food much better than Rogue's. A coup[le of dishes left me wanting---the bolognese was poor. The service needs a lots of practice. shows up a lot but not very smooth, and my waitress at times acted as if she wished she was anywhere but there. The staff that brings you the dishes recited what they brought as if reading the phonebook."
Dined on 04/04/2014
 2011
Special Features: vibrant bar scene, notable wine list
0points
0of 0voted this as helpful.