The Neighborhood Restaurant Group is expanding once again. Tomorrow, The Partisan, a meat-centric bar and restaurant attached to the latest outpost of the Red Apron butcher shop, will open at 709 D Street NW in DC's Penn Quarter neighborhood.

The 100-seat location will be driven by "a tireless commitment to sourcing…All of the meats served at The Partisan are sustainably raised –many by local farmers that work with Red Apron exclusively and are Animal Welfare Approved," according to a press release. Red Apron's Nathan Anda, someone who would probably be accused of being a kind of meat wizard in a trial comparing his buoyancy to that of a duck, churches, or very small rocks if we were still living in the Dark Ages, is teaming up with DC chef Ed Witt for a menu that will "blend a whole-animal butcher sensibility and old world techniques with modern American cooking."

More from the press release:

Guests are encouraged to begin with a sampling of Nathan Anda’s handmade charcuterie products presented in the form of a check-the-box, a la carte menu. The rotating selection of approximately 30 items are broken in to flavor categories such as bright, spicy hot, smoky, rich & smooth, herbal & floral, etc. and cover a wide variety from dried salamis, pates, and rillettes to smoked sausages and 15 month-aged culatello. All charcuterie boards are served with freshly baked tigelles and accompaniments.  
 
The Partisan’s main menu eschews traditional order-by-course offerings and is instead broken up by source or animal (beef, poultry, pork, and fish). Each section is composed of dishes in a range of portion sizes, aimed at encouraging sampling and exploration. The opening menu includes dishes such as Bolognese, with housemade pasta, guanciale and heart ragout, and lard toasted breadcrumbs; Braised Spanish Octopus with tomato, oregano, and fingerling potatoes; 120 Day Dry Aged Beef Carpaccio; and Corned Beef Belly with braised cabbage, grated pumpernickel, and pickled mustard seeds.The dishes range in size from small to medium and can be complemented with salads, slaws and vegetable sides.
 
Some select items are designed for the table to share, such as the Roasted Pig Headserved with salsa verde, pickled peppers, and arugula & pig ear salad; the Rotissi-Fried Chicken, a brined and rotisseried chicken that is deep fried and served with honey hot sauce; and the Bollito Misto, a stew of cotechino, smoked heart, belly, pickled tongue, pork bone marrow and tenderloin with calabrian aioli.

But it's not just food. This is Neighborhood Restaurant Group, after all, which means beer is involved. 17 drafts and more than 50 bottles and cans will offer a wide variety of styles to pair with the even wider selection of meats. Notably, the focus of the beer program will focus on sours and saisons. Keen eyes will notice not one but two Cantillon bottles on the list as well as a number of other choices to make fans of puckering and funky beers to sit up straight and take note.

The Partisan will also feature wine and cocktails, but as this is DCBeer.com and not DCWineandCocktailsandOtherNonBeerBeverages.com, we'll respectfully neglect these here with a wink and a nod while saiyng out of the corners of our mouths, "400 wines by Brent Kroll and a cocktail menu by Jeff Faile means you will probably like it here if somehow you read DCBeer.com but don't like beer."

Interested in what will be poured on opening day? Check out the menus below!

Drafts

CRISP

MALT

ROAST

SMOKE

FRUIT & SPICE

TART & FUNKY

Bottles and Cans

CRISP

HOP

MALT

ROAST

SMOKE

FRUIT & SPICE

TART & FUNKY