ANXO, DC’s first cidery and pintxos bar coming to Truxton Circle, popping up July 27th at the Dolcezza Gelato Factory

ANXO sighting graphic png

From a press release:

“What: ANXO, DC’s first cidery and pintxos bar opening in Truxton Circle in late 2015, presents diners with a taste of what’s to come at ANXO Sighting, a four-course dinner event at the Dolcezza Gelato Factory on Monday, July 27th, 2015.

ANXO is the child of five founders including Managing Partners Sam Fitz and Rachel Fitz. The team focuses on strong relationships with its cidermakers, both locally and internationally, yielding a highly curated selection of cider. Its also home to DC’s first recipients of the Certified Cicerone® title (Sam Fitz and beverage manager Tim Prendergast), and the fermentation process of ANXO’s house-made cider will result in an incredibly unique Mid-Atlantic cider. Executive Chef Brad Walker (of Boundary Road) “will honor the Basque culinary traditions of honesty, simplicity, and quality by showcasing local producers’ best efforts.”

The night will begin with a patio pintxos hour with assorted fare such as Bev Eggleston’s Vir-Scuitto with Apricots, Boquerone and Smoked Bluefish, and Porcini and Royal Trumpet Mushrooms with Herb Salt and Garlic Puree, all offered with a welcome cocktail and pour of cider.

The four-course family-style menu features items such as a Ciderhouse Ribeye, Grilled Octopus with Espelette, and a dessert collaboration between ANXO and Dolcezza Gelato’s Robb Duncan. Each courses is paired with a cider from a different region of the world.

When: Monday, July 27th, 2015

7:00 p.m. – Cocktail Hour
7:45 p.m. – Dinner

Where: Dolcezza Gelato Factory and Coffee Lab
550 Penn Street, NE, Washington DC 20002

Details: Tickets are $85 per person, all-inclusive of all food, beverage, tax and tip. Reservations are limited and must be made at”

ANXO Sighting 1

ANXO Sighting 4

19 Comment

  • I don’t know what any of that means. Someone help me out here

    • Google is your friend.

      • So it looks like French small plates of some fashion. Google was not my friend since I don’t have an hour to research. Usually at least someone here knows and can just throw out a brief description but thanks for unnecessarily being an Ass though.

        • sorry, maybe Google has a different algorithm for you. my first result:

          “A pincho or pintxo is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre.”

          basically they’re a type of finger-food tapa, usually with a skewer going through them (think a piece of cheese and ham with a jam on top, all skewered together) or a piece of toast with grilled octopus or an anchovy and some type of sauce on top..think Italian crostini — except Basque food is particularly seafood oriented.

      • Actually it wasn’t very useful – took me a bit to sift through stuff to realize that it’s a specialized way of spelling a more common word.

    • Pinxtos are tapas. MORE SMALL PLATES!

  • Rolling eyes

  • Can somehow tell me how to pronounce this place’s name? Is it “ahn-cho” or “anne-cho” or something?

  • Okay. So, pintxos (pronounced peen-chos) are like basque tapas. Often some tasty something served on a slice a baguette with a toothpick holding it together, but not always. The X in Euskera is pronounched “ch” so ANXO would be pronounced An-cho (like the first half of anchovy)

    Basque food is awesome, so I’m excited to see what this place is all about!

  • 85 dollars? Will the restaurant be priced like that? That seems really optimistic. I could eat a LOT of places for 85.

  • I was interested until I saw that goober pouring a bottle from over his shoulder.

  • The comments on this thread illustrate why DC does not, and may never, have a great food culture. Pintxos have been a thing in the US for years now, you Philistines; this is hardly revolutionary. Meanwhile there are 2 hour waits for brunch at Ted’s…

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