Another Chance to Try ANXO Cidery & Pintxos Bar – this time a Collaborative Cider and Pintxos Happy Hour with The Source

575 Pennsylvania Ave, NW

From a press release:

“The Source Hosts Collaborative Cider and Tapas Happy Hour with ANXO Cidery & Pintxos Bar on January 21^st

WHAT:

The culinary teams at The Source and the forthcoming ANXO Cidery & Pintxos bar will host a pintxo and cider happy hour at The Source. Both restaurants will present five pintxos each, along with five collaborative ones, which marry Chef Scott Drewno’s acclaimed Chinese fare with ANXO chefs Brad Walker and Alex Vallcorba’s Basque flavors, culminating in bites such as a Morcilla Steamed Bao with Sichuan Pickle. Three ciders will be served, including ANXO’s own collaborative cider with Millstone.

MENU:

CIDER:

Trabanco Poma Aurea ($9)

Le Brun Brut ($8)

ANXO Millstone

PINTXOS:

Anxo 

Wilted Escarole Croquetas ($6)

Anchovy dressing

Grilled Stuffed Squid ($8)

Piperade, Ink   

Bacalao tortilla ($9)

Green sauce

Artichokes ($8)

Littleneck Clams, Serrano Ham

Grilled Baby Leeks ($6)

Porrosalda, Romesco

Anxo + The Source

Morcilla Steamed Bao ($9)

Sichuan Pickle

Char Sui Pork Crostini ($8)

Quail Egg, Boquerones

Stir Fried Gambas, ($9)

Blackened Thai Chili, Crispy Basil

Marinated Octopus Crostini ($9)

Wok Fired Shishito Peppers  

Yakitori Grilled Sweetbread Bao ($8)

Piment D’ Espellete 

The Source

Hot & Numbing Quail ($8)

Toasted Cumin, Fresno Chili, Cilantro

Crystal Chive Dumplings ($7)

Red Wattle Pork, King Crab, Chinese Mustard

Scallion Flower Rolls ($6)

Soy Braised Mushrooms, Fermented Soy Beans

Chinese Roast Pork Belly ($9)

Apple Mostarda 

Steamed Shrimp Dumplings ($7)

XO Sauce, Crispy garlic

WHEN

Thursday, January 21^st, 4:00 p.m. – 7:00 p.m.

WHERE

The Source – 575 Pennsylvania Avenue Northwest Washington, DC 20565

About ANXO Cidery & Pintxos Bar

ANXO Cidery & Pintxos Bar, opening mid-February, aims to reinvigorate interest in traditional cider, one of the Mid-Atlantic’s oldest drinks. A focus on close relationships with local and international cidermakers is central to the ANXO mission, and will enable ANXO to maintain an unparalleled and highly curated selection of cider. ANXO will produce its own cider on-premises with the help of renowned cider-maker Kyle Sherrer of Millstone Cellars. Natural fermentation in oak barrels and a focus on heirloom apple varieties native to the Mid-Atlantic will lead to a limited product that is notably different from the vast offerings ANXO will present from around the world.”