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Now open!


Doors open at 5PM for both the Pintxos Bar and the Dining Room

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Now open!


Doors open at 5PM for both the Pintxos Bar and the Dining Room

Now booking dining room AND UPSTAIRS BAR reservations

We reserve half of the upstairs dining room for walk-in guests.
We take reservations via Resy for the other half of the upstairs dining room and bar.
Click on the button below to continue:
Book your Anxo reservation on Resy
The large Pintxos Bar on the main floor is is always first-come-first-served, as is the patio (weather permitting).
The full menu can be enjoyed everywhere at ANXO.

DC's first cidery

ANXO aims to reinvigorate interest in traditional cider, one of the Mid-Atlantic’s oldest and most historically important products. We will ferment a limited amount of cider on-site in our 660-gallon Barolo wine cask, eventually supplemented at our upcoming production facility on Kennedy St. NW. As part of our mission to explore cider from around the world, ANXO will collaborate with renowned cidermakers from historic cider regions to produce traditional ciders of quality and distinction. 

cider

We will highlight Basque cider at ANXO, but our main focus will be to help our guests uncover the relatively unknown beauty and history of traditional cider from around the world. Beverage Director Tim Prendergast will carefully curate a list of 30 ciders by-the-glass and close to 100 bottled offerings. A state of the art draft system, purpose built and designed specifically to pour cider in its best possible condition will have 22 lines dedicated to cider, and represents the largest collection of cider on draft in the United States.

Basque food

Chef Vallcorba will honor the Basque culinary ethos of honesty, simplicity, and quality. The Basques believe their food is the best in the world, and we tend to agree with them. In accepting the challenge of cooking this food, our main goal is to let superior ingredients speak for themselves. Our menu will feature creative pintxos (Basque small bites) as well as heartier dishes to share inspired by the cider house tradition and composed from our local purveyors' best efforts. ANXO's fare will be defined by tradition, while allowing for a modern interpretation. Be ready for lots of great seafood, cured meats, olives, and Basque spices.

A place to visit

Michael Blake of bestudio architecture has been enlisted to seamlessly interweave improvements at 300 Florida Avenue with the surrounding historic community. All of us at ANXO look forward to welcoming our neighbors and cider enthusiasts alike.

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ANXO Team


There's no "i" in Basquatch.

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ANXO Team


There's no "i" in Basquatch.

WE ARE NOW HIRING!

Interested in joining our team? Email your resume to Basquatch@ANXOdc.com. Please include three references with current contact information, as well as a note describing your interest in ANXO and why you would be a good fit for our team.

Photo by Brittani Gattis

sam fitz

DIRECTOR OF OPERATIONS

Sam moved to DC in 2006 shortly after graduating from Washington University in St. Louis with a BA in Economics and Psychology. He has spent his time in the District working for the best beer programs, including opening Churchkey and serving as Beverage Director at Meridian Pint, Smoke & Barrel, and Pizzeria Paradiso. He is DC's first Certified Cicerone®.
 

Photo by Brittani Gattis

TIM PRENDERGAST

BEVERAGE director

Tim moved to DC in 2008 to work in a two year volunteer program in Anacostia. He became one of DC's first Certified Cicerone's® in 2011. Since then, he has been honing his craft in the beverage industry at Meridian Pint, Smoke & Barrel, wine distributor Kysela Pere Et Fils, and most recently as beverage director at Boundary Road.

Photo by Farrah Skeiky

rachel fitz

HR & COMMUNITY OUTREACH

Rachel graduated from Washington University in St. Louis with a BA in Psychology. She earned her Masters in Social Work from the George Warren Brown School of Social Work, and spent a year working abroad before becoming the Assistant General Manager of Meridian Pint. Rachel is currently working towards her Masters in Public Health at George Washington University.

Photo by Brittani Gattis

COOPER SHEEHAN

BAR MANAGER & DESIGN

Cooper graduated from Washington University in St. Louis with a BA in History and minor in Architecture. After several years in various positions at Meridian Pint, Sheehan became the Beverage Director at The Big Stick, in DC's Navy Yard. Along with an unbridled enthusiasm for rare beer and cider, Sheehan contributes a keen sense for design.

Photo by Farrah Skeiky

aLEX VALLCORBA

executive chef

Alex grew up in Barcelona, Spain and fell in love with Basque Country as a child. He has cooked at Asador Etxebarri, Black Salt, Obelisk and he served as Chef at Hank's Oyster Bar. His dream of owning a pintxos bar has come true, and he is excited to help develop the menu and create new pintxos daily.

 

FARRAH SKEIKY

MEDIA & PHOTOGRAPHY

Farrah is the Creative Director of Dim Sum Media. Her tradition of creating memorable pop-ups with local businesses at the Dolcezza Gelato Factory led her to the AXNO team. Her photography has been featured in National Geographic, BBC, Wall Street Journal, Imbibe, Washington Post, Buzzfeed, Vice, and more.

Asturian cider pouring is serious business

Chef Alex setting up an epic pintxos board