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:
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.
All savory courses will be served family-style. Dessert will be portioned individually.
squid ink arroz croquette with shrimp and aioli
Conservas de Pulpo
cider-poached octopus marinated in aged red wine vinegar, olive oil, onion, celery, and parsley and served with house taro chips
Ensalada de Verano
heirloom tomatoes, watermelon, smoked ricotta, jamón serrano, shingoku, aged balsamic reduction, and basil oil
fresh fava beans, potato, garlic, cream, guindilla seca, and parsley served with grilled toast
Atún A La Parilla
grilled yellowfin tuna with roasted heirloom tomatoes, filet beans, and salsa vizcaína
with pipe dreams goat cheese, membrillo sauce, and almond cookie
300 Florida Ave NW
Washington, DC 20001
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we 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 must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. 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 $70 + 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.