DC’s first cider house has built up an impressive array of funky and sour brews since opening a larger production facility (with tasting room) in Northwest DC last year. Sample them in a flight, then explore other rustic or fruity options from a range of American and European ciders. After that, load up on bite-size pintxos (you can’t go wrong with any of the montaditos, or toasts) and simple small plates such as stuffed squid with caramelized onion or fried artichoke nestling a poached egg yolk. Moderate.
Also great: Gilda (olive-pepper-and-anchovy toothpick); boquerón montadito; grilled green onions; chickpea salad; bone-in rib eye; Basque gateau.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
