About The Partisan
The menu says “serves 4 to 6,” but what’s a number when you and a pal are bent on getting the pig feast this dining room is known for? Roasted pig’s head, sausage, smoked bone marrow, pig-ear salad—it’s all part of the bacchanal. (Just take home lots of leftovers.) Still, there are plenty of other ways to partake in the meaty thrills. Dabble in Nathan Anda’s charcuterie menu—we go for the bacon liverwurst, Negroni-inspired salami, and beef heart with bourbon-soaked peppercorns. Or head for bigger plates such as mezcal-braised lamb ribs and pork-shank confit. Don’t overlook the vegetables and smattering of seafood—a welcome counterpoint to all the fatty stuff.
Don’t miss: fries with ranch aïoli; “rotissi-fried” chicken; burger with chorizo and bacon-braised onions; smoked trout with beets; curry Brussels sprouts; Snickers Terrine; walnut-bourbon pie.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
