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.
Menu coming soon. Stay tuned!
300 Florida Ave NW
Washington, DC 20001