Nathan Anda decided years ago that he wanted the Red Apron in Penn Quarter to focus on tigelles, the flatbread common to the Emilia-Romagna region of Italy, where locals slice open the muffin-like ...

For more than two years — long before Kobe Bryant start quaffing carcass water to soothe his swollen joints — the chef and butcher behind Red Apron has been simmering animal bones to produce ...

Please reload the page and try again. Rise and shine: Red Apron Butcher‘s sausage, egg, and cheese sandwich with maple butter awaits. The Penn Quarter location of the Neighborhood Restaurant ...