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.
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.