It shares space with sib Red Apron, a butcher shop and gourmet boutique, but The Partisan wins votes for its gastropub grub and hip vibe. It is tall, dark and handsome: picture industrial-height ceilings with exposed air ducts and a moody-broody color scheme. Beer is big here, with more than 20 on draft and arranged by flavor profile (tart/funky and fruit/spice are just two). At lunch, pick a meat (turkey breast, porchetta or beef döner), then take your tigelle or flatbread and smoosh it all together. At night, the menu steers offbeat and may include crawfish hush puppies, beer-brined rotisserie duck or smoked pork with mezcal-baked beans. Charcuterie is also creative, unveiling absinthe-lime rillettes and negroni-inspired Campari-rosemary salami.