About Red Apron Butcher
|Good Drinks||Good for Carryout|
You likely know the Neighborhood Restaurant Group’s trio of butcher shops for their humanely raised meats, vast array of house-made charcuterie, and gut-busting sandwiches. All good things. But Red Apron should get just as much attention for its fried chicken—even at a time when chefs all around town are obsessing over crispy birds. What makes the chickens so flavorful? They’re brined, given a turn in the rotisserie, and fried in beef fat, which imparts a thin, brittle crust (terrific when dunked in hot-sauced honey). The sandwiches are still superb—the Italian sub, for instance, is packed with translucent slices of cured meats, aged provolone, crunchy iceberg, and pickled peppers.
Also good: Roast-beef-and-cheddar sandwich with ranch; cheeseburger; meatball sub; beef-fat fries.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.