Big news today for people who dig meat. Red Apron Butchery plans to open a commissary for locally raised meat in Northeast DC — and with bigger expansion projects on the horizon. The Washingtonian's Best Bites blog has the scoop on chef Nathan Anda and director JohnPaul Damato's plans to open the commissary that will process the meat from cows, pigs, chicken and other game for use by Neighborhood Restaurant Group establishments, along with a small retail outfit. They'll eventually open up 10 butcher shops across the District where shoppers will find not only meats but also spice rubs and marinades.
In the meantime, though, customers can order charcuterie and prime cuts online then pick them up at a local farmers' market or Planet Wine.
· Red Apron To Open 10 Butcher Shops [Washingtonian]
Chef Nathan Anda [Photo: Greg Powers/Facebook]