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Anxo Will Be D.C.'s First Basque Cider Bar

Pintxos and cider made on the premises.

Anxo Cidery & Pintxos will open at 300 Florida Ave. NW.

The plan: a restaurant, bar and cidery. Anxo will produce its own cider, working with Kyle Sherrer of Millstone Cellars. The project is from Meridian Pint vets Sam Fitz and Rachel Fitz, along with Tim Prendergast and Brad Walker of Boundary Road, Cooper Sheehan of Big Stick.

Menu items will include pintxos, the Basque appetizers on sticks, as well as larger plate items and 17 ciders on draft. Michael Blake of bestudio architecture and Sarah Walker are designing the restaurant, which has a 75-seat bar on the first floor and 40-seat restaurant on the second floor. A late 2015 opening is being planned.

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