Less than a year after Anxo Cidery & Pintxos Bar put Basque-style, fermented apple drinks on the map in Truxton Circle, a sister tasting room is set to debut in Brightwood Park that will increase the budding restaurant group’s cider production capabilities nearly tenfold.
The new Anxo Cidery at 711 Kennedy Street NW, a 15-minute drive north from the flagship restaurant and bar, features three huge wood casks from the Chianti region and other pricey equipment, like two 1,000-gallon stainless steel fermenters.
The 30-person tasting room — featuring a 13-seat bar, and 10-seat outdoor patio — is the second licensed winery to open in D.C. since prohibition (the original Anxo, also helmed by co-founders Sam and Rachel Fitz, was the first).
With 24 draft lines, customers can guzzle all of Anxo’s featured ciders in one spot (expect to drop $6 to $11 per glass). There’s also eight beers curated by beer director Cooper Sheehan, plus red and white vermouth on draft. Expect $2 to $13 nibbles from Anxo chef Alex Vallcorba including cheeses, meats, paninis, and salads.
The 1,170-square-foot space inherited some of its sibling’s industrial aesthetics. Designed by architectural firm bestudio, there’s pops of bright red, two large garage doors that can open during good weather, and a handmade bar top. And unlike the OG Anxo, there’s three TVs for soaking up sports coverage.
Anxo Cidery is scheduled to open to the public on Saturday, May 27.
