No one can slow DC’s roll. 2016 will be another electrifying year for restaurant openings. But a restaurant is nothing without the people running the show. These are the 10 most important chefs to know for next year, especially because many are flying solo for the first time, enabling Washingtonians to really get a taste of what they’re all about. Just don’t do that DCname-droppingthing.
ANXO Cidery & Pintxos Bar (address and info) Truxton Circle
In readying to cook the hell out of some Basque cuisine at a cider and pinxtos bar, Brad pillaged pinxtos bars in Bilbao and San Sebastian in the name of research. “No one ever says ‘ehhh San Sebastian was okay,’” he says. The chef who was most recently at Boundary Road has also cooked at Fiola, Cashion’s Eat Place, and Proof. “I’m trying to bridge traditional pinxtos bars with American by using ingredients from around here,” he says. The menu will be split into small bites like the hilda (skewered anchovy, olive, and pickled pepper), ensalada rusa, and croquettas, followed by a massive slab of meat for sharing. Anxo, coming early 2016, will focus on cider as much as food. “We will be making cider in addition to selling a huge variety you won’t see anywhere else in the country. The food will be simple and mostly accessible, but complex enough to stand up to the cider we’re pouring,” he says.