WLDC Author Jenn and I were recently at happy hour together, musing over charcuterie. More specifically, how we could probably live off of only charcuterie platters happily for the rest of our lives – I mean, meat + cheese, add in some wine and bread… does it get ANY better?
Well, apparently it does, as the Neighborhood Restaurant Group and Nathan Anda, former executive chef of Tallula and EatBar in Arlington, launch Red Apron, an artisan butchery and charcuterie concept for which Anda serves as both butcher and executive chef. Red Apron is going to focus on the local and the sustainable, as Anda works directly with several local farms that embrace sustainable and humane farming practices, selecting choice breeds of animals, such Piedmontese and Black Angus cattle, Duroc and Tamworth pigs.
You can get a piece of Anda’s meats for yourself at Vermilion, Rustico, Tallula and Eatbar – some of my favorite ‘hood haunts. Want the meat for yourself, but don’t want to have to go to the bar? Head to Planet Wine or Buzz Bakery to pick up meat cuts to-go, including the famous Eat Bar hot dogs. My sources hint that Anda is going to be expanding, offering Red Apron products at local farmer’s markets this summer, and he may have plans for a storefront opening in 2009.