Food

The Partisan Goes Full-Time With Lunch and Brunch

Foie gras French toast paninis and meatball subs at the Penn Quarter eatery.
The Partisan and Red Apron (pictured above) extend hours and menus. Photograph by Jeff Elkins.

Previously the Partisan operated as a drinks and dinner-only spot, while the adjoining Red Apron Butchery took on breakfast and lunch duties. As of Tuesday, March 17 the Penn Quarter restaurant from the Neighborhood Restaurant Group will slide into more of a full-time role with lunch and weekend brunch service.

The Partisan has always specialized in meats—cured, raw, roasted, grilled—and the new dishes fall in step. Weekday afternoons will bring a full sit-down menu with charcuterie boards, meatball subs, the original Red Apron burger, and roasts like porchetta or a half-chicken with arugula salad. Diners will find more over-the-top options at brunch, such as smoked pork heart hash, or a foie gras French toast panini stuffed with duck confit. There’re also pancakes.

Red Apron next door is also adjusting hours and dishes, offering a counter-order evening menu from 2:30 to close. Guests can take items to-go, or perch on a small newly-opened patio that will eventually hold 16 seats for eating beef fat fries al fresco.*

The Partisan’s new hours (starting the week of Tuesday, March 17): Open for lunch, Monday through Friday, 11:30 to 2:30; brunch on Saturday and Sunday, 11 to 2:30.

* This post has been updated from an earlier version.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.