Carnivores have a home at chef Nathan Anda’s Penn Quarter butchery/bar/restaurant. It’s best to bring like-minded friends for the menu of 25-plus share plates—small to family-size—given the emphasis on delicious odd bits such as sweetbreads, beef hearts, and the pièce de résistance for offal eaters: a whole roasted pig’s head with condiments and flatbreads for wrapping the smoky meat. That’s not to say tamer appetites can’t enjoy a meal—we love nibbling on house-made charcuterie alongside the biblical list of beers, spirits, and wines or digging into platters of rotisserie-fried chicken drizzled in hot honey. Moderate to expensive.
Also great: Kung Pao sweetbreads; beef-fat fries; tuna poke; crispy pork pata with chilies and tortillas.