How many restaurants do something like "Classic American with a twist" or "Contemporary American" and you go thinking it may be different... but it's the same old stuff.
Wow was The Partisan different. Their drinks were unique. Their menu- even the design- was different.
And the bone-in ribeye, though not cheap, was just about the best cut of meat you can have ever. I've never, ever seen a restaurant serve it this way: perfectly rested, almost room temperature, no drippy bloody mess, all the juices reabsorbed before carving, and the combo of shaved horseradish and celery on top was unique, quirky and delicious.
I love this place. Up next: the pig's head. I am eager to try it!
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