The Partisan: Corned Beef Belly

Corned Beef Belly

The newest Neighborhood Restaurant Group debut, The Partisan, does things just differently enough to get noticed. The menu at the 100-seat restaurant departs from the typical appetizer, entrée, and dessert menu structure opting instead for a tiered clipboard divided by protein.

While most would tell you to skip straight to the page with pig dishes (including a full pig’s head), the Best Thing on the Menu is Corned Beef Belly with Braised Cabbage, Grated Pumpernickel and Pickled Mustard Seeds. The mustard seeds pop in a caviar sort of way and the meat is salty, smoky and tender. We can’t wrap our heads around what this would be like between two slices of rye with all the fixings of a Reuben.

Another top pick is from the charcuterie menu, which you fill out much like a form at a sushi counter. It’s Red Menace: A Calabrian spreadable sausage called ‘Nduja. During the day you can get it spread between two tigelles next door at Red Apron.

Malort Face

The beverage program at The Partisan is also worthy of some serious cheers and glass clinking. Three booze kings, including beer man Greg Engert, put their brains together to create a program most notable for what’s on tap. Draft beer is familiar, so what’s fresh is Jeff Faile’s decision to put four sprits on tap, including malört. I trust Jeff so whole-heartedly that I tried it. While I know I was supposed to make a face and compare malört to the likes of poison or prison time, it wasn’t that bad. It was like Fernet’s brutish cousin. Here are a few places to try it in D.C.

Furthermore, oenophiles can try one of Brent Kroll’s 25 wine drafts, or a rare wine offered by the glass thanks to new technology.

Click here for more photos from the meal.

Corned Beef Belly not your BTM? Share your favorites in the comments section.

You might also like The Arsenal or Birch & Barley.

2 thoughts on “The Partisan: Corned Beef Belly

  1. Our fav was the pork shoulder steak! It was meaty deliciousness and obviously the charcuterie was amazing. Don’t miss the duck prosciutto. My tablemate also had a love affair with the squab and did not share with any of us (while the rest of us thoroughly enjoyed the citrusy/meaty bone-in ribeye cooked perfectly.)

  2. Pingback: The Best Thing on the Menu at RAMMY Finalist Restaurants | Best Thing on the Menu

Your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s