Posts Tagged ‘Red Apron Butcher’

Big Plates Are the New Small Plates

The phrase “family style” is becoming ubiquitous dining lingo as more places institute weekly feasts or devote entire sections of their menus to platters designed for two to six people.

Restaurants Celebrate 12 Days of Food and Booze

Red Apron Butcher has 12 days of bacon.

The ’Wiching Hour: Red Apron Butcher’s Sunday Supper

The Sandwich: The Sunday Supper Where: Red Apron Butcher, 709 D St. NW. Price: $10 Bread: White baguette Stuffings: Pot roast, horseradish mashed potatoes, beet horseradish slaw, Duke’s mayonnaise Thickness: 3 inches Pros: Rich bites of tender pot roast anchor the sandwich and somehow stay in sliced form before dissolving in your mouth. But it’s […]

Restaurant, Meet Market. Market, Meet Restaurant.

If you want Menu MBK’s bacon thyme parker house rolls for breakfast, don’t bother hoarding them and asking for a doggie bag. After you finish dinner at chef Frederik de Pue’s Penn Quarter restaurant, you’ll find a four-pack for purchase on the first-floor market. Didn’t get to try that stinky bleu on the rolling cheese […]

Check Out the Menus for Red Apron Butcher, Now Open in Penn Quarter

Rise and shine: Red Apron Butcher's sausage, egg, and cheese sandwich with maple butter awaits. The Penn Quarter location of the Neighborhood Restaurant Group sandwich/butchery/charcuterie shop and market opens today, with adjoining sister restaurant The Partisan to follow in a few weeks. The main menu attractions are sandwiches made with tigelle, an Italian English muffin-like flatbread […]

Red Apron Butcher’s Answer to the Egg McMuffin

D.C., meet the tigelle. When Red Apron Butcher opens its long-awaited Penn Quarter outpost next Wednesday, you can expect to find many of its staple sandwiches (mmm, porkstrami) plus hot dogs and burgers. But you'll definitely want to try anything stuffed within the puck-shaped Italian bread known as tigelle, which literally translates to "tile." "It's […]

Ten Places You’ll Wish Were Already Open

Will 2014 be the year the New York Times and other national rags stop mentioning politics and expense accounts when writing about D.C.’s food scene? Wishful thinking, perhaps. But the city’s culinary cred will only demand more respect this year. Sure, plenty of big name celebrity chefs—Philadelphia’s Jose Garces, New York’s Daniel Boulud, Boston’s Michael […]

Brew Hub: New Brewery Bluejacket Is a Laboratory for Food-Centric Beers

The folks behind Bluejacket want to make one thing clear: It’s not a brewpub. Beer Director Greg Engert and Head Brewer Megan Parisi are adamant about distinguishing the soon-to-open brewery from the adjoining restaurant, both housed in a high-ceilinged factory in Navy Yard once used to make boilers for ships. Brewpubs, Engert says, have long […]

Try Fernet Branca Ice Cream Sandwiches at Red Apron This Weekend

Booze geeks and ice cream sandwich fanatics, prepare yourselves. This weekend, Red Apron Butcher at Union Market will debut a Fernet Branca ice cream sandwich. The herbaceous Italian spirit, which has gained a strong following among bar industry folks, is infused into ice cream, which is then smushed between two lime-glazed ginger cookies. Neighborhood Restaurant […]

Red Apron Butcher Opens In Fairfax’s Mosaic District

Red Apron Butcher opened its second outpost in the Mosaic District in Fairfax, Va., yesterday. And yes, there's porkstrami. The Virginia locale will also serve muffaletta and meatball sandwiches—favorites at its Union Market shop—as well as new additions like roast turkey with sheep's milk ricotta and cranberry-apple mustard; pastrami on pumpernickel with red cabbage slaw […]

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