Anxo Cidery & Tasting Room

Washington, DC welcomes the city’s first cidery and pintxos house that plans to enhance the flavors and culture of a less featured beverage from Spain that is working silently to take full advantage of one of America’s fastest expanding drink trends.The restaurant offers a large cider menu in which ciders from Galicia, Asturias and Spain’s Basque Country have a starring role. Different cider styles from Spain are featured, including brut, sweet ice ciders, in addition to natural ciders. Cider serving formats include by the glass, cider flights, draft, and others. Cider houses from Spain available in the restaurant include Riestra from Galicia, Isastegi from Guipúzcoa, Viuda de Angelón, Castañón, Menéndez Val D’Ornon, and Valverán from Asturias. Basque vermouths, Spanish Sherry wines, red and wines from Rioja Alavesa, and, of course, Txakoli wines, are also available on the beverage menu, which even includes cocktails made with cider vinegar.The food menu is keenly distributed through snacks, veggies, seafood, charcuteries and cheeses, meat, and sweets, with a representative three or four choice selection in each category. Starting with Spanish olives, Marcona almonds or Cantabrian anchovies the menu is a parade of Spanish products, techniques, and recipes, both traditional and contemporary. Escabeches, Serrano ham, cheeses as Idiazabal, or Basque cake are some of the foods featured. Pintxos make up the largest variety in the menu, with classical bites as Gildas, buñuelos de bacalao, croquetas, gazpacho and a selection of montaditos. A four-course cider-paired menu is also available.Alex Vallcorba is Anxo’s Executive Chef. Vallcorba grew up in Barcelona and fell in love with the Basque Country when he was a child. He worked at Asador Etxebarri and other restaurants and bars in the United States before making true his dream of owning a pintxos bar. The restaurant also plans on selling store-related apparel and cider accessories.