So I’ve been trying to cut back on my meat intake. Well, that is, until I met Nate Anda of the Neighborhood Restaurant Group’s Red Apron Butchery. Anda shattered my dreams of a meat-free existence and replaced them with ridiculously delicious beef jerky and charcuterie. Every cured meat I tried from his line made me love pork. I was able to whip up pizzas, salads, cheese and breads.
I met Anda at the Dupont Circle Farmer’s market, and he loaded me up with recommendations, pointing out stalls with his favorite product pairings. I rushed home to try them and haven’t looked back since. His products are impeccable, and I couldn’t wait to talk to Anda about why meat, why DC and what he loved about them both.
Katie: How long have you lived in the DC area?
Nathan: Since January 2002
What is the best thing about DC, in your opinion?
Its a smaller city than New York and LA. It’s easy to get around, and I almost always run into somebody I know when I’m not planning on it (that can be good and bad I guess), and DC gets great concerts!
What would you change about DC if you could?
I can’t stand the traffic.
What inspired you to create Red Apron?
I have always had an appreciation for using local farmers and getting in the whole animal and finding ways to utilize everything. Michael Babin (owner of Neighborhood Restaurant Group) and I toyed with the idea of a butcher shop about 5 years ago and once EatBar opened, the menu was really meat/charcuterie based; that’s when the real research and development took place. After traveling to Italy a couple years back and seeing the salumerias and macelerias, I knew that’s what I wanted to do. Continue reading