Nate Anda’s philosophy is simple.

“We want to do everything with everything we can.”

The man behind Red Apron Butchery is certainly making a go of it. Anda, who has specialized in pushing the envelope of the everyday protein, is currently readying to take the next leap: into the brick-and-mortar business. Red Apron’s 709 D Street NW storefront should open in a few months, and it’ll be, well, everything a meat-lover could possibly want.

“I think calling it a one-stop shop is pretty close,” Anda says. “We’re going to try to make it a true European feel. You’re going to go in, there’s going to be fresh cuts. We’re going to have cured meats, salamis. It’s also going to have a grocery — stocks, sauces, butters, a good selection of cheeses. We’ll basically set it up so that when you want to cook dinner, you can stop here and get just about everything to do it. Or if you’re going to go on a picnic, you can come here and get everything you want. Or if you’re just looking for lunch, we’ll have a good selection of sandwiches, paninis. We’re definitely going to offer a large selection of hot dogs.”

But wait, there’s more:

“It’s fun to actually think about it, since we’ve been thinking of ideas for the last four years — we’re going to do breakfast, lunch, and then we’ll have prepared items as well, braised items that’ll be ready. All you’ll have to do is put them in a pan and heat — all these things that are going to just simplify things for cooks, as well.”

Sound like a whirlwind? That’s what nearly a half-decade of brainstorming and practical experimentation will get you. A Red Apron shop, which has been fermenting in Anda’s brain for years — “for the last three years, it’s like when are you going to open, when are you going to open” — is the culmination of his 100 percent utilization mantra, a concept born from his days in the kitchen at Tallula, where there would often be pieces of whole animals, just begging to be creatively served.

“It started with basically just having all the products around you and having to learn what to do with them,” Anda says of those early days. “You’re doing certain things for your customers, but there’s got to be something that you want to do for yourself.”

Red Apron works with local farms and producers to source its creations. Currently, the butchery has about a dozen suppliers, but that number will be expanding rapidly as things move forward with both Red Apron’s Penn Quarter plans and the soon-to-be-open Neighborhood Restaurant Group’s commissary at 550 Penn Street NE.

“Putting meals together, people are wondering, ‘where the hell can I get this?’ We can be that place,” Anda says, making a point of noting Red Apron will be the place to buy brains.

The future Red Apron store at 709 D Street NW. (Aaron Morrissey)

While he may be well-known for his adventurous tubed creations, Anda’s innovation as he adds all-encompassing storefront manager next to farmers’ market vendor and cart purveyor on his resume will take a more structural tack. “Now, I don’t have 18 hours of business on any given day. From this point on, I’m looking more at menu items — how do I take these things and turn them into a menu item. How do I put them on a piece of bread that makes them more approachable?”

The brainstorming has “given me a lot of time to play around with things,” Anda says.

And, boy, does Anda know about playing around — according to him, the key is simply taking traditional flavor profiles and working with them in new ways. Red Apron now offers somewhere between 60 and 80 products, all of which will be available at the store. “I don’t think I’ve counted since August, but we just keep on adding, keep on changing and getting better. If you wanted to count, you’d probably need a calculator,” he jokes.

But will planning such an all-encompassing operation slow Anda down? Hardly. Anda spoke highly of his experience working at the DC Brau brewery, matching thirsty residents with the appropriate accompanimeat. He said he still plans on being a farmers’ market fixture. And despite the work involved in opening the shop, Anda reassured us that Frank, Red Apron’s much-lauded hot dog cart, will return with boundary-pushing street fare as soon as the weather cooperates.

“Now I make just a crazy amount of stuff,” Anda says. “But I keep on wanting to do more and more.”