ANXO (AN-CHO) is a common first name in Northern Spain and it is also a Galician synonym for Basajaun, a Basque mythological creature that is something like a benevolent Bigfoot. Having taught humans agriculture, ironworking, and shepherding, Basajaun retreated to the darkness of the forests where he remains a bridge between the natural world and humanity. Restaurant veterans Sam Fitz, Rachel Fitz and Cooper Sheehan founded ANXO after working with beer for the better part of a decade. Cider offered new and exciting unexplored opportunities that were confirmed after touring cider country in England, Spain, Basque Country, France, and the Pacific Northwest and Eastern Seaboard of the United States. Nowhere is cider more intricately tied to culture and food than in the Basque Country, and a second trip to the Spanish and French sides confirmed our desire to offer Basque-inspired food. Chef Alex Vallcorba grew-up in Barcelona and vacationed in the Basque Country before working at Asador Etxebarri. Now a veteran of DC cuisine, Alex and his wife Sara joined the ANXO ownership group to complete the project. ANXO’s food is inspired by his grandmother’s Catalan cooking, Basque cuisine, and more than a decade of working with local ingredients in the District.