3118 Georgia Ave, NW
From a press release:
“What: ANXO, DC’s first cidery and pintxos bar opening in Truxton Circle in early 2016, will follow up its extremely successful ANXO Sighting at Colony Club with a monthly cider club series, continuing through the end of 2015. These will be the fifth, sixth and seventh events in the ANXO Sighting series, and a bar environment gives DC diners and imbibers a preview of what to expect from ANXO’s regular nightly service once it’s open.
The first edition will kick off with an apple pressing demonstration by Beverage Director Tim Prendergast on the Colony Club patio. Guests will learn how to crush, press and ferment apples at home using hobby equipment. Each Cider Club will have a free cider class component beginning just before the main bar event. Those who attend all three classes will come away with free ANXO merch.
Inside, ANXO Sighting will share space behind the Colony Club bar and will feature 20+ fine ciders and perries available by the glass, including ANXO’s first collaborative cider with Millstone Cellars. Guests will enjoy an expanded selection of hot and cold pintxos from Chef’s Brad Walker and Alex Vallcorba that will be available a la carte until midnight.
Those looking for the real Basque experience can head to the patio for full bottles of Basque and Asturian cider and learn how to pour like the Basques using ANXO’s new escanciadors. These tools are perfect for learning to pour from an impressive height, which is not only the best way to carbonate and enhance your beverage, but is also, simply put, fun.
ANXO Cidery & Pinxtos Bar is the child of five founders: Managing Partners Sam Fitz and Rachel Fitz, Executive Chef Brad Walker, Beverage Manager Tim Prendergast and Bar Manager Cooper Sheehan. The team focuses on strong relationships with its cidermakers, both locally and internationally, yielding a highly curated selection of cider. It is also home to DC’s first recipients of the Certified Cicerone® titleholders: Fitz and Prendergast. The fermentation process of ANXO’s forthcoming 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.”
When: October 23, November 13 and December 11
5:45 p.m. – Free Pressing Demonstration
6:00 p.m. – ANXO Sighting
Where: Colony Club
3118 Georgia Ave NW, Washington DC 20011
Details: Pintxos will be available until midnight. Ciders will be available until 1:30 a.m. The ANXO + Millstone Collaboration #1 will be priced at $7 per glass. All while supplies last. This event is 21+.”
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$12 Advance, $15 Day of Show
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