DC’s first cidery bills itself as a pintxos bar, but the Spanish menu goes much deeper than toothpick-size snacks. Anchor your meal with a perfectly medium-rare bone-in rib eye, sliced up so it’s easily shareable for two to four, and accompanied by a simple romaine salad in a sherry vinaigrette you’ll aspire to replicate. Then throw in a few snacks (preserved-tuna montaditos, garlic soup) and tapas (grilled green onions, caramelized-onion-stuffed squid). Of course, you can’t miss the cider. The Anxo team makes its own funky, Spanish-style varieties that run sour, but you can sample a spectrum of flavors through flights as well. Moderate.
Also great: Fried tiger mussels; crisp artichokes; fried pig ears; roasted quail; cider-poached octopus.