About Red Apron Butcher
The Flintstonian steaks displayed in the cases of these butcher/sandwich shops are a good indication of chef Nate Anda’s unapologetically big and rich style. Take the “porkstrami,” slices of pastrami-spiced smoked pork sirloin on a baguette with whole-grain mustard aïoli, bacon-braised kraut, and plenty of jus. Or the tender pork meatballs with tangy marinara, salsa verde, and a Grana Padano cheese topping. Even fries, crisped in beef fat and seasoned with salt and rosemary, are a carnivore’s fantasy. Menus vary by location, as does capacity; we’re partial to the branches in Union Market and Fairfax’s Mosaic district, which offer ample seating (those wonderfully juicy, saucy sandwiches can turn mushy on the go) and serve thirst-quenching local beers on tap.
Cuisine: Sandwiches
Where you can get it: 709 D St., NW, 202-524-5244; 1309 Fifth St., NE (Union Market), 202-524-6807; 8298 Glass Alley, Fairfax, 703-676-3550
Also good: Breakfast sandwich with sausage, egg, cheese, and maple butter; chorizo burger; cheeseburger; Italian sub with cold cuts and aged provolone; roast-beef sandwich with cheddar.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
