Unlike fetch, Lambrusco is happening, at least where The Partisan's wine director, Brent Kroll is concerned. Forget restaurant week, this week it's all about Lambrusco at the meat-centric restaurant in Penn Quarter. Over the course of the week, August 11-17 the restaurant will be featuring seven different "meat-friendly" wines from the Emilia-Romagna region of Italy.

Each night Kroll and his team will offer a different Lambrusco at $6 a glass, alternatively you can select a flight of three, five or seven Lambrusco and Charcuterie pairings for $18, $27 or $35 respectively. With pairings including a Vecchia Modena from the Chiarli Winery in Northern Italy and a Mortadella from Red Apron (my personal favorite) or a Rossa Viola paired with a Sweet Bologna there is plenty to choose from. And if you get the chance to snag a few minutes with Kroll you'll be a little more the wiser on this underrated wine.

The Partisan, 709 D St, NW, Washington DC (closest metro: Gallery Place or Penn Quarter)

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.

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