Buzz's charcuterie-filled panini
Photo: courtesy of Red Apron
Housemade charcuterie – a delicious part of the head-to-tail cooking ethic that encourages chefs to use every edible part of the animals they source – is flourishing all over town.
Alexandria’s Buzz now serves panini ($8) made with handcrafted pastrami, salami, porchetta and other rotating choices made by chef Nathan Anda and sold under the Red Apron label. His slow-cooked, spiced meats are also available at EatBar.
Café du Parc, near the White House and the Mall, makes good use of offal and other meaty parts in specialties like the pork rillettes and terrine featured on its assiette de cochonnailles ($14.95).
Soon Robert Wiedmaier’s “Butcher Block” market – part of his new Brabo venture in Old Town – will be selling housemade charcuterie, including the pâtés currently featured at the restaurant.