In just one year of operation, The Partisan has established itself as an authority on meat. Its charcuterie program wows because of its variety, and the remainder of the menu is full of surprises like lamb ribs or cocoa and coffee spiced quail. But, the clear winter warmer is the $21 rabbit pot pie. Tender meat gets a beaumes de venise braise and the whole dish hides behind a bacon fat biscuit crust. Chefs Ed Witt and Nathan Anda wouldn’t dare serve you plain pot pie.
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