Courtesy Gonzo at Astoria Bar (1521 17th Street, NW)
Online ordering now on:
From an email:
“My name is Nicholas Olivas and I am the Chef/Owner of Gonzo. I was born and raised in San Gabriel Valley, California. In 2005 I attended culinary school and landed my first job cooking. Since then I have moved from the west coast to the east and have been fortunate enough to work at amazing places such as Fifth Floor, Corton, Torrisi, and Pineapple and Pearls, all michelin star restaurants. For the last 15 years I have been cooking with some amazing chefs and ingredients that anyone would be proud of. I committed my life to a craft that I found was not only extremely challenging but incredibly rewarding. Cooking is something that you can study your whole life and still learn something new on a daily basis. This is the reason why I choose and continue to love my profession.
When covid started, restaurants got their fair share of problems. People were laid off, restaurants closed and whatever food was still available was take-out. For me, I considered it a responsibility as well as an opportunity to venture out on my own. Understanding the hard times we all had to endure, I knew that opening a business during this time would be risky. In doing so, I would be able to create a place where covid is taken into consideration and wouldn’t affect the quality of food.
I named the Pop-up Gonzo because I wanted to do something in memory of my brother that passed away last year. My brother loved Hunter S Thompson and when researching that idea, the word Gonzo appeared. Gonzo is a style of journalism that is written without claims of objectivity, often including the reporter as part of the story using a first-person narrative. So, I decided to take that idea and make Gonzo. Hoping to cook food that I find delicious and cooking it using the knowledge I acquired . Though the menu is small, I pride myself on making sure that every step taken is held up to the standards in which I have been taught all these years. Having respect for yourself as well as the food is crucial. Putting care and heart in the food is what I would like the guests to take away after eating at Gonzo.
I was lucky enough to secure a residency at Astoria Bar. My hours of operation are from 10:30AM – 1:30pm Friday/Saturday/Sunday.
Chips and salsa – $4
Fried corn tortillas, salsa verde
Add Guacamole! – $5
Baja shrimp Tacos – $17
Tempura Gulf shrimp, cabbage, Gonzo sauce, 3 soft tacos
Pozole – $15
Pork, Hominy, ANCHO CHILI, CABBAGE AND CORN TORTILLAS
Tacos Dorado – $4
1 Hard Shell Taco, Braised Beef, Shredded Cheese, Guacamole
Guacamole Tostada – $10
2 Tostadas, Guac, Cotija Cheese, Fried Jalapenos, Salsa Verde
Bodega Sandwich – $8
Crispy fried eggs, Avocado, Lettuce, And Cheese on a house made crispy jalapeno roll
Add chorizo or chicken! – $3
Burnt Cinnamon Tres Leches Cake – $7
Vanilla, Tres Leches, Whipped Cream, Burnt Cinnamon
Baked Apple Toddy – $15
Cinnamon, Cacao, Bourbon, Rum, Hot Apple Water and Cream. Somewhere between a Toddy and an Irish Coffee!
Michelada – $15
Tomato Juice, Spices, Splash of Mezcal, Tecate
Improved Pisco Punch – $15
Lime, Cinnamon, Pineapple, and Pisco
Big Sur – $15
Lime, Orange, Tequila, and Salt
Tecate – $6
Bell’s Two Hearted – $8
Pineapple Soda – $5
Mexican Coke – $5
Hot Coffee – $5
Hot Tea – $5″
Thanks to Stunt Double for sending from Foggy Bottom yesterday:
Thanks to J. for sending: “13th and Monroe at like 1am yesterday!!”
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