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.