A meat-focused restaurant from the group that brought us Birch & Barley and Red Apron Butchery, what's not to love about this, I say nothing, it's no secret I love me some meat. The Partisan in Penn Quarter is the latest installment from Neighborhood Restaurant Group, helmed by Chef Ed Witt and Nathan Anda.

As an upscale casual dining spot, I found it to be a great place for a celebration - my birthday - what else? From the outside the restaurant is a tad unassuming, you're initially drawn to the store front of the butcher shop which is part of the concept, but once inside you can see the touches and attention to detail that we're used to seeing from the other NRG outposts around town; dimly lit interior, stenciling on the walls and the abundance of beer taps. There is plenty on the menu to satisfy the meat hungry amongst us; a pork kimchi sausage, bolognese with guanciale (Italian style cured pork) and heart ragout- these were my personal favorites, and the table was more than impressed with the whole roasted rotisserie chicken which was broken down and deep fried served with a hot honey sauce. I highly recommend this.