ANXO
6-Course Basque Cidery-Inspired Dinner Series
ANXO, whose name comes from a mythical Basque creature, opened in 2016 as Washington’s first cider house. Since then, this Truxton Circle establishment has gained quite a following. Executive Chef Alex Vallcorba, af Barcelona native, spent formative years cooking at Asador Etxebarri, a Michelin-starred restaurant in Basque country. Passionate about Basque cuisine, he lets his imagination run wild with pintxos, bite-sized offerings like salt-cod fritters, marinated mussels, and croquettes, as well as “bigger” small plates, like stuffed squid with caramelized onions or fried artichoke nestling a poached egg yolk--earning the restaurant a spot on the Washingtonian's Top 100 in DC List for 2018. The delicious ciders come from all over the world—as well as those that are made locally in ANXO's Brightwood Park production hub—and they have won ANXO a place on Wine Enthusiast’s list of “America’s 100 Best Wine Restaurants.” We will be taking over ANXO for the evening, and Chef Vallcorba will be on hand to answer your questions and fill you in on intriguing Basque food traditions.
About the Host:
Alex Vallcorba
Executive Chef & Co-Owner
A native of Barcelona who's fiercely passionate about Basque Country cuisine, Chef Vallcorba boasts an impressive resume including Asador Etxebarri, a Michelin-starred restaurant in Basque country, Obelisk and 2 Amys. He joined the opening team at ANXO in July 2016.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Bomba
squid ink arroz croquette with shrimp and aioli
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Conservas de Pulpo
cider-poached octopus marinated in aged red wine vinegar, olive oil, onion, celery, and parsley and served with house taro chips
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Ensalada de Verano
heirloom tomatoes, watermelon, smoked ricotta, jamón serrano, shingoku, aged balsamic reduction, and basil oil
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Fava Brandade
fresh fava beans, potato, garlic, cream, guindilla seca, and parsley served with grilled toast
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Atún A La Parilla
grilled yellowfin tuna with roasted heirloom tomatoes, filet beans, and salsa vizcaína
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Flan
with pipe dreams goat cheese, membrillo sauce, and almond cookie
ANXO
300 Florida Ave NW
Washington, DC 20001
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
