Dining Review of The Partisan

WASHINGTON, DC - APRIL 19: Charcuterie at The Partisan restaurant in Washington, DC. 2014. The Charcuterie selction is comprised of Campari, Rosemary + Orange Salami, Thai Basil Bresaola, Foie Gras + Black Truffle Bologna, 46-Month Aged Ossobaw Prosciutto, Lardo wrapped Fried Dough and Eva Perón Salami. On the Wood Board, Red Menace Spreadable Nduja Salami, Bacon Liverwurst. Garnish consists of Wild Flower Honey, Spicy Mustard, Pickled Mustard Seeds, Spiced Plums, Pickled Ramps and Tigelle. (Photo by Greg Powers For The Washington Post via Getty Images)
WASHINGTON, DC - APRIL 19: Charcuterie at The Partisan restaurant in Washington, DC. 2014. The Charcuterie selction is comprised of Campari, Rosemary + Orange Salami, Thai Basil Bresaola, Foie Gras + Black Truffle Bologna, 46-Month Aged Ossobaw Prosciutto, Lardo wrapped Fried Dough and Eva Perón Salami. On the Wood Board, Red Menace Spreadable Nduja Salami, Bacon Liverwurst. Garnish consists of Wild Flower Honey, Spicy Mustard, Pickled Mustard Seeds, Spiced Plums, Pickled Ramps and Tigelle. (Photo by Greg Powers For The Washington Post via Getty Images)
Dining Review of The Partisan
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Credit:
The Washington Post / Contributor
Editorial #:
488402161
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The Washington Post
Date created:
March 22, 2014
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Object name:
MG-PARTISAN