About The Partisan
Carnivores have a home at chef Nathan Anda’s Penn Quarter butchery/bar/restaurant. It’s best to bring like-minded friends for the menu of 25-plus share plates—small to family-size—given the emphasis on delicious odd bits such as sweetbreads, beef hearts, and the pièce de résistance for offal eaters: a whole roasted pig’s head with condiments and flatbreads for wrapping the smoky meat. That’s not to say tamer appetites can’t enjoy a meal—we love nibbling on house-made charcuterie alongside the biblical list of beers, spirits, and wines or digging into platters of rotisserie-fried chicken drizzled in hot honey. Moderate to expensive.
Also great: Kung Pao sweetbreads; beef-fat fries; tuna poke; crispy pork pata with chilies and tortillas.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
