About Urban Butcher
A decade ago, the only time you ever saw charcuterie was in a French bistro. Now curing meats has become one of the ways talented chefs demonstrate their chops. This combination butcher shop/restaurant from Raynold Mendizabal has emerged as one of the area’s foremost destinations to sample the art—take a bite of coppa or bresaola from one of his marvelous boards and you’ll have tasted more flavor than some restaurants can pack into an entire meal. The surest route to a good time is to order a selection of meats to start, linger over them with a glass of wine, then return to the menu to accessorize your meal.
Don’t miss: Smoked-bluefish rillettes; pâté de campagne; lamb tartare with Moroccan spices; prosciutto cotto and mozzarella fior di latte;carpaccio; beef empanadas; pork blade steak; roasted lamb shank.
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.
