The expanded production space means that other restaurants, bars, and retailers will be able carry ANXO's cider on draft and by bottle.
Posts Tagged ‘Sam Fitz’
The Basque-inspired bar, restaurant, and cidery is set to open in Truxton Circle later this year.
The restaurant, bar, and cidery is inspired by cider houses in the Basque country.
Fitz will take inspiration cider-focused trip he took to the French and Spanish Basque country.
It's late summer, which mean's it's time for pumpkin beer. Yes, really.
Pizzeria Paradiso bar manager Greg Jasgur is leaving his post after 10 years with the restaurant to move to Portland, Maine. Taking his place will be Sam Fitz, who formerly ran the beer programs at Meridian Pint and Smoke and Barrel. "I love D.C. and love Paradiso and am proud of what I've done there," says Jasgur. "But for […]
In this week's beer-themed issue of Washington City Paper, Y&H special malt and hops correspondent Tammy Tuck interviews the District's first officially certified cicerones—that is, the craft beer scene's answer to sommeliers of the wine world. We sent Y&H contributor Stephanie Meyer out with a flip cam to find out more about what these two […]
The "New Asylum," as its Facebook page has referred to the Adams Morgan bar's renovation over the past several months, officially opens tonight as Smoke & Barrel. The new beer, bourbon and barbecue joint is the brainchild of John Andrade, the man behind craft beer-focused Columbia Heights hangout Meridian Pint, as well as the original Asylum, […]
“Buyer beware,” the server says, “the first one is always foamy.” We were seated in a dark subterranean booth at Meridian Pint in Columbia Heights, receiving instructions on how to pour our own beers from two shiny tap handles installed in the table in front of us. The directions seemed simple enough: Pull the lever […]
House In Session Ale is a dry-hopped American pale ale brewed in February at the Schlafly Tap Room in St. Louis by the District's own Greg Jasgur of Pizzeria Paradiso, Sam Fitz of Meridian Pint, and Greg Engert of Birch & Barley and ChurchKey fame. The beer may have been brewed in St. Louis but it is 100 percent D.C. […]