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 No. 2, a four-course dinner event at Boundary Road on Monday, August 17th, 2015. This follows July’s first ANXO Sighting event at the Dolcezza Gelato Factory, which sold out in less than two days.
ANXO is the child of five founders: Managing Partners Sam Fitz and Rachel Fitz, Executive Chef Brad Walker, Beverage Manager Tim Prendergast and Cooper Sheehan. 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 (Fitz and 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.” Chef Walker will be joined in the kitchen by Barcelona-born local chef Alex Vallcorba, currently at Obelisk and formerly at Asador Etxebarri, San Pellegrino’s No. 13 restaurant in the world.
photo credit: Farrah Skeiky
The night will begin with a pintxos hour with assorted fare such as Gilda (olive, guindilla pepper and anchovy)and Peperonata, all offered with a welcome cocktail and unlimited Basque and Austurian cider pours.
photo credit: Farrah Skeiky
The four-course family-style menu features items such as Mixed Lamb Barbecue with Sausages and Charred Greens, and Olive Oil Poached Lobster Mushroom with Great Northern Beans. Each course is paired with a different cider. As ANXO works with local farmers, fishermen, ranchers and of course mother nature, all ingredients are subject to availability and reality.
When: Monday, August 17th, 2015
7:00 p.m. – Pinxtos Hour
8:00 p.m. – Dinner
Where: Boundary Road
414 H Street NE, Washington DC 20002
Details: Tickets will go on sale on Thursday, August 6th at noon. They are $85 per person, all-inclusive of all food, beverage, tax and tip. Reservations are limited and must be made at here.”
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