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The Partisan Opens Tomorrow; Here’s the Draft and Bottle List

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

  • Boulevard – 80-ACRE HOPPY WHEAT BEER
  • Stone – GO TO IPA
  • Ithaca – FLOWER POWER IPA
  • Victory – DIRTWOLF DOUBLE IPA

MALT

  • Goose Island – BOURBON COUNTY BARLEYWINE

ROAST

  • Bell’s – BELL’S SPECIAL DOUBLE CREAM STOUT
  • De Molen – BARREL-AGED HEL & VERDOEMENIS (Aged In Wild Turkey Bourbon Barrels)

SMOKE

  • Founders – FOUNDERS SMOKED PORTER (Backstage Series #9 – Brewed W/ Beechwood-Smoked Barley Malt & Oak-Smoked Wheat Malt)

FRUIT & SPICE

  • Allagash – ALLAGASH SAISON
  • Brewfist – GALAXIE SAISON
  • De Struise – RIO RESERVA (Aged 1 Year In Saint-Emilion (Tour Baladoz) Red Wine Barrels, Then 3 Years In Kentucky Bourbon Barrels)

TART & FUNKY

  • Friegeist – GEISTERZUG GOSE: RHABARBER
  • Jolly Pumpkin – #47 (Brewed W/ Thai Basil & Thai Ginger; Aged In Oak Barrels; Previously Exclusive To Jolly Pumpkin Café & Brewery)
  • Brasserie Franches-Montagnes – √225 ANNIVERSARY SOUR SAISON
  • Loverbeer – BEER-BRUGNA  (Fermented W/ Brettanomyces & Lactobacillus; Aged 9 Months In Oak Barrels W/ Piedmont-Grown (Damaschina) Plums)
  • The Bruery – OUDE TART
  • Mikkeller – SPONTANFRAMBOOS (Blend Of Belgian-Brewed Lambics Oak Barrel-Aged W/ Raspberries (Aged & Blended At De Proef (East Flanders, Belgium))

Bottles and Cans

CRISP

  • Sly Fox Helles | Sly Fox | Pale Lager | Pennsylvania, USA | 4.6%
  • Eliot Ness | Great Lakes | Vienna Lager | Ohio, USA | 6.2%
  • Prima Pils | Victory | Pilsner | Pennsylvania, USA | 5.3%

HOP

  • Crushable Saison | Tired Hands & De la Senne | Saison – Blond | Pennsylvania, USA & Brussels, Belgium | 5% – Brewed w/ Malted Spelt & Oats          
  • Saison de Dottignies | De Ranke | Saison – Blond | West Flanders, Belgium | 5.5%
  • RecreationAle | Terrapin | Session IPA | Geaorgia, USA | 4.7% 
  • The Public | DC Brau | Pale Ale | Washington, DC, USA | 6%
  • Two Hearted Ale | Bell’s | India Pale Ale | Michigan, USA | 7%
  • Double Jack | Firestone Walker | Imperial IPA | California, USA | 9.5%
  • HopSlam | Bell’s | Imperial IPA | Michigan, USA | 10%
  • The Maharaja | Avery | Imperial IPA | California | 10.5%

MALT

  • Old Guardian | Stone | Barleywine | California, USA | 11.3%
  • Double DBA 2013 | Firestone Walker | Barleywine | California, USA | 12% – Imperial Version of DBA; Aged in Medium Toast New American Oak Barrels
  • Big Worse: Bourbon Barrel Edition 2010 | Mikkeller | Barleywine | Copenhagen, Denmark – Aged in Bourbon Barrels; Brewed at De Proef (East Flanders, Belgium)
  • Angel's Share: Brandy Barrel-Aged 2009 | The Lost Abbey | Barleywine | California, USA  – Aged 6 Months in Brandy Barrels

ROAST

  • People's Porter | Foothills | Robust Porter | North Carolina, USA | 5.8%
  • Firestone Walker XVII 2013 | Firestone Walker | American Strong Ale | California, USA | 13.3% – Blend of 220 Oak Barrel-Aged Ales (7 Different Styles Aged in 220 Barrels)
  • Pénombre | Dieu du Ciel | Black IPA | Quebec, Canada | 6% 
  • Funky Galaxy | Prairie | Saison – Dark | Oklahoma, USA | 8% – Brewed w/ Australian-Grown Galaxy Hops
  • Founders Imperial Stout | Founders | Imperial Stout | Michigan, USA | 10.5%
  • Black OPS 2013 | Brooklyn | Imperial Stout | New York, USA | 10.5% – Aged 4 Months in Woodford Reserve Bourbon Barrels       
  • Black Damnation II – Mocha Bomb 2012 | De Struise | Belgian Imperial Stout | West Flanders, Belgium | 13% – Blend of 50% Coffee Black Albert, 25% De Molen BA Hel & Verdoemenis & 25% Cuvee Delphine          

SMOKE

  • Aecht Schlenkerla Urbock | Heller-Trum | Rauchbier | Franconia, Germany | 6.5% – Dunkles Bock Brewed w/ 100 % Beechwood-Smoked Malt       
  • Aecht Schlenkerla Eiche | Heller-Trum | Rauchbier | Franconia, Germany | 8% – Dunkles Doppelbock Brewed w/ 100 % Oak-Smoked Malt
  • Unionöl | HaandBryggeriet & Närke | Gotlandsdricke | Østlandet, Norway & Svealand, Sweden | 8.5% – Brewed w/ Birch Wood-Smoked Malt, Rye, Juniper & Cranberries

FRUIT & SPICE

  • Namaste | Dogfish Head | Witbier | Delaware | 5% – Brewed w/ Organic Orange Slices, Fresh-Cut Lemongrass & Coriander
  • Saison Dupont | Dupont | Saison – Blond | Hainaut, Belgium | 6.5%
  • Saison Station 16 | Hopfenstark | Saison – Blond | Quebec, Canada | 6% – Brewed w/ Rye
  • Tank 7 | Boulevard | Saison – Blond | Missouri | 8%
  • Ondineke Oilsjtersen Tripel | De Glazen Toren | Tripel | East Flanders, Belgium | 8.5%
  • Westmalle Trappist Tripel | Westmalle | Tripel | Antwerp Province, Belgium | 9.5%
  • The Oak Melchior: Bourbon | Alvinne | Belgian Strong Pale Ale | West Flanders, Belgium | 11% – Spiced w/ Mustard Seeds & Matured 8 Months in Maker's Mark Bourbon Barrels
  • The Oak Melchior: Monbazillac | Alvinne | Belgian Strong Pale Ale | West Flanders, Belgium | 11% – Spiced w/ Mustard Seeds & Matured in Oak Barrels used to Age French Monbazillac Wine
  • Stille Nacht 2011 | De Dolle | Belgian Strong Pale Ale | West Flanders, Belgium | 12%
  • St. Bernardus Prior 8 | St. Bernardus | Dubbel | West Flanders, Belgium | 8%
  • Oerbier | De Dolle | Belgian Strong Dark Ale | West Flanders, Belgium | 9%
  • Pannepeut 2012 | De Struise | Belgian Strong Dark Ale | West Flanders, Belgium | 10% – Less-Spiced Version of Pannepøt; Originally Brewed for Københavnske Øldage 2006   
  • Rochefort 10° | Rochefort | Quadrupel | Namur, Belgium | 11.3%

TART & FUNKY

  • Orval Trappist Ale | Orval | Saison – Blond | Luxembourg Province, Belgium | 6.9% – Finished with Brettanomyces       
  • Duchessic | Del Borgo | Saison – Blond | Lazio, Italy | 5.9% – Blend of Del Borgo Duchessa Saison (90%) & Cantillon Lambic (10%)       
  • Cantillon Gueuze 100 % Lambic | Cantillon | Traditional Gueuze Lambic | Brussels, Belgium | 5% – Blend of Cantillon-Brewed Lambics Matured in Oak Barrels           
  • Oude Gueuze Tilquin a l'Ancienne | Tilquin | Traditional Gueuze Lambic | Walloon Brabant, Belgium | 6% – Blend of Lambics from Cantillon, Boon, Lindemans & Girardin Matured 1, 2 & 3 Years in Oak Barrels
  • Zure Van Tildonk | Hof Ten Dormaal | Wild Ale – Blond | Flemish Brabant, Belgium | 6% – Spontaneously Fermented; Brewery Cellar-Aged
  • Tiarna | Allagash | Wild Ale – Blond | Maine, USA | 7.1% – Blend of Oak-Aged 100% Brett-Fermented Ale & Fresh Ale Fermented w/ 2 Belgian Yeasts   
  • Femme Fatale Brett | Evil Twin | India Pale Ale | Copenhagen, Denmark/ New York, USA | 6% – Fermented w/ Brettanomyces; Brewed at Westbrook (South Carolina, USA)
  • American-Style IPA | Mikkeller & Prairie | India Pale Ale | Copenhagen, Denmark & Oklahoma, USA | 7.5% – Fermented w/ Brettanomyces; Brewed at De Proef (East Flanders, Belgium)     
  • Bam Noire | Jolly Pumpkin | Saison – Dark | Michigan, USA | 4.3% – Aged in Oak Barrels
  • Rose de Gambrinus | Cantillon | Traditional Fruit Lambic (Framboise) | Brussels, Belgium | 5% – Blend of Cantillon-Brewed Lambics Matured in Oak Barrels w/ Raspberries
  • 3 Fonteinen Intense Red Oude Kriek | Drie Fonteinen | Traditional Fruit Lambic (Kriek) | Flemish Brabant, Belgium | 5% – Blend of Lambics from Boon, Lindemans & Girardin Matured in Oak Barrels w/ Cherries (40%)           
  • Midnight Brett | Allagash | Wild Ale – Dark | Maine, USA | 7.3% – Brewed w/ Midnight Wheat, Raw Wheat & Rye Malt; Fermented w/ House Brettanomyces     
  • Kriek De Ranke | De Ranke | Wild Ale – Pale | West Flanders, Belgium | 7% – Blend of Hoppy Belgian Strong Ale (70%) & Girardin Lambic (30%) w/ Polish Cherries    
  • Merveilleux | Allagash | Wild Ale – Pale | Maine, USA  | 9.6% –  Blend of 5 Ales Aged & Fermented w/ Brettanomyces, Pediococcus & Lactobacillus in Bourbon & Wine Barrels
  • Sour in the Rye | The Bruery | Wild Ale – Pale | California, USA | 8.8% – Brewed w/ Rye Malt; Fermented w/ Ale Yeast, Wild Yeast & Bacteria; Aged in Red Wine Barrels          
  • Abbaye De Saint Bon Chien: VJ1 2008 | Wild Ale – Pale | Brasserie Franches-Montagnes | Jura, Switzerland | 11% – Matured in a Single Oak Barrel Formerly used to Age Vin Jaune Wine

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