ANXO is Officially Open

ANXO is Officially Open

Cider lovers, get ready. ANXO, the Basque-themed cidery and pinxtos bar, is finally open in a stunning new Truxton Circle location. Our readers may recognize ANXO from the #ANXOSighting pop-up we attended last fall at Petworth’s Colony Club. After months of popular “Cider Club” events around town, DC drinkers have been anxiously awaiting the brick-and-mortar location to open its doors.

For those of you unsure about Basque Country or even how to pronounce even the bar’s name, we’re here to help. Basque Country is an autonomous region in Northern Spain, noted for its rich traditions and vibrant cities like Bilbao. Pronounced AHN-cho, ANXO is the nickname for Basajuan, a mythological Basque creature who taught people trades such as agriculture before disappearing into the woods. Much like the creature ANXO is a link between the natural and modern worlds, this ANXO links our modern DC food scene to one of the Mid-Atlantic’s oldest drinks – cider. Naturally fermented in oak barrels with apples native to this region, ANXO aims to reinvigorate interest in this age-old drinking tradition.

Pintxos Bar-3
First floor pintxos bar. Photo credit: Farrah Skeiky.

While cider pours from taps built into a chic black-and-white patterned wall, Chef Alex Vallcorba – a native of Barcelona who has worked in both Basque country and DC favorites like 2 Amys, Black Salt and Hank’s Oyster Bar – will serve pintxos. Pronounced peen-chos, these small bites are the Basque version of tapas. When heading to ANXO, make sure you don’t miss these delicious plates, which are priced between $3 to $5 and $9 to $20.

Chistorra Montadito. Chistorra sausage, padron pepper and aged manchego on crunchy baguette.
Chistorra Montadito. Chistorra sausage, padron pepper and aged manchego on crunchy baguette. Photo credit: Farrah Skeiky.
Gilda. Manzanilla olive, guindilla pepper and anchovy.
Gilda. Manzanilla olive, guindilla pepper and anchovy. Photo credit: Farrah Skeiky.
Escalivada Montadito. Roasted marinated eggplant, sweet baby pepper and anchovy on a crunch baguette.
Escalivada Montadito. Roasted marinated eggplant, sweet baby pepper and anchovy on a crunchy baguette. Photo credit: Farrah Skeiky.

After snacking on pintxos, take the spiral staircase to the second floor for a bone-in ribeye with shaved onion sherry vinaigrette or enjoy a four-course dinner for two – which includes three 12-ounce bottles of Basque cider – for $125. Even better, enjoy summer nights by hitting their 48-seat patio which includes 10 new apple trees to grow fruit for their in-house cider production.

Interiors-9
Second floor of ANXO. Photo credit: Farrah Skeiky.
Full Table-9
Bone-in ribeye. Photo credit: Farrah Skeiky.

While indulging in ANXO’s culinary homage to Basque cuisine, enjoy lessons in the art of cider from their knowledgeable staff, including Beverage Director Tim Prendergast. Tim is DC’s second Certified Cicerone, a veteran of favorites like Boundary Road and is passionate about spreading his love for this drink. Another thing ANXO will be spreading? Cash. That’s right – if you have crab apples and are willing to pick them for ANXO, they’ll pay you. A beautiful, delicious cidery that could make you money in the process? Now that’s a winning combination.

From its stellar staff and beautiful interior, to its unique concept and brilliant Basque bites, ANXO is a fabulous addition for DC diners. Head to Truxton Circle today and sip the night away!

To learn more about ANXO, visit their website, like them on Facebook and follow them on Twitter and Instagram

Sign Up!

Leave a Reply