Pisco y Nazca Ceviche Gastrobar

Name: Pisco y Nazca Ceviche Gastrobar
Address: 1823 L St NW, Washington, District of Columbia, USA
Telephone: +12025593726
Price range: $$
Rating: 4.8

16433 votes

#108 of 4116 restaurants in Washington

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Ceviche at Pisco y Nazca Ceviche Gastrobar

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After a walk around Cathedral of St. Matthew the Apostle, many visitors stop by this bar. The key aspect of Pisco y Nazca Ceviche Gastrobar is the Peruvian cuisine. Visitors can order perfectly cooked ceviche mixto, empanadas and grilled octopus at this place. Order tasty tostones, passion fruit cheesecakes and pionono. It might be cool to try delicious Pisco sour, white sangria or malbec. Degust great espresso, fruit juice or chicha morada.

The warm atmosphere of this spot makes guests feel relaxed and have a good time. Imagine a combination of great dishes and the pleasant staff, this is exactly what this bar provides you with. The good service is something these restaurateurs care about. You may be surprised by average prices at Pisco y Nazca Ceviche Gastrobar. From the guests' point of view, the decor looks fine here. This place scored 4.9 in the Google rating system.

Frequently mentioned in reviews

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Ratings of Pisco y Nazca Ceviche Gastrobar

Foursquare

(8.9/10)

Google

(4.9/5)

12577

Trip

(4.5/5)

230

Facebook

(4/5)

1559

Visitors' opinions on Pisco y Nazca Ceviche Gastrobar

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Miaki Fukuhara 4 days ago on Google

Tati and Miguel were great! Food: 5 Service: 5 Atmosphere: 5

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Shelley Cooper a month ago on Google

Pisco y Nazca Ceviche Gastrobar is an absolute culinary gem! From the moment I walked in, I was captivated by the vibrant atmosphere and the delicious aromas wafting from the kitchen. I had the pleasure of trying their sushi, and it was nothing short of amazing. Each roll was expertly crafted, fresh, and bursting with flavor. The combination of ingredients was innovative, making every bite a delightful experience. Additionally, the cilantro rice was a standout side that paired perfectly with the sushi. It was fragrant, fluffy, and added a wonderful touch of flavor that elevated the entire meal. The service was exceptional as well; the staff was attentive and knowledgeable, always ready to offer recommendations and ensure a fantastic dining experience. Overall, Pisco y Nazca offers a perfect blend of delicious food, a lively atmosphere, and great service. I highly recommend this restaurant to anyone looking for a memorable meal—I'll definitely be back for more! Food: 5 Service: 5 Atmosphere: 5

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Suri Pazola a year ago on Restaurant Guru

This was our first trip to this restaurant. We were headed to PassionFish for happy hour, but it was closed for a private party, so we decided to try the happy hour at Pisco y Nazca. [As a side, my husband is Peruvian and his family lives in Lima, so we are very familiar with what categorizes excellent Peruvian food.] We sat at the bar and the bartender - Kevin - was very personable and walked us through the menu. For our first order, we did the causa (pollo), the pork tostone, and the traditional ceviche. The causa was really good (although not hard to mess up chicken salad and whipped potato), and was an A- grade. The tostone was okay, but was very salty (grade C-). The ceviche - although not marked as spicy - was pretty hot. My husband and I both felt the pieces of fish were too big, the cauncha should not have been inside of the dish, and it should have been served colder. Overall, that dish was a B- We came in the middle of a shift change, so our new bartender Tony was also very helpful and personable. Our next course included the pisco sours (I got mine with no egg whites - yes, I am the gringa wife), the aji de gallina empanada, the conchita, and the calamari. Tony made the pisco sours and they were 100% on point - delicious! The conchita had the smallest piece of scallop you could imagine and was douced in cheese sauce (definite a failure - F). The empanada was awful; if you have never had aji de gallina, please don't think the empanadas actually taste like the dish. It tasted more like an enchilada filling, and the shell/crust was so think, it made the whole dish taste like the pastry (also F). And the calamari - well, that is maybe our fault for ordering a dish like calamari while at a Peruvian restaurant...it was awful - it came deep (DEEP) fried, and the calamari itself was so rubbery that it was hard to eat. We had to send it back because it was inedible (see photo). With these dishes, we also ordered another pisco sour round. However this time, Tyler (the "manager") made them, and they literally tasted like straight-up lime juice. Just awful. We pulled Tony over to let him know, and he swiftly got them out of the way, and we saw him walking Tyler through the next round step-by-step. This time, they were great. When Tyler dropped them off, we told him that the other ones tasted like lime juice, and he said that this time, he shook it rather than blended it (really? that was the difference?).

So, besides the food, the ambiance was nice. Our other issue was with the managers - along with Tyler, the other male manager and him walked around the restaurant like snowflakes commenting on how the pisco bottles at the top of the bar should be pushed back 2 inches, rather than asking customers how their food/service is. There was also a female manager (we assumed because she came by to ask how things were), and while we alluded to the fact that things weren't great - as evidenced by the full plate of calamari and 2 full lime-juice pisco sours in front of us - she just nodded and moved on. It felt like she just checked the box on her list of what to do while being a hostess manager.

In sum, the shining stars of the restaurant included Tony the bartender, Tony's pisco sours, and the causa. If this restaurant lives another year, it will be because people who frequent the restaurant have never had good Peruvian food. There is a take-out/restaurant in Sterling called Pollos Inti that has Peruvian food that is excellent if you want to know what good Peruvian food is (especially the lomo saltado, ceviche de pescado, causa, and ahi de gallina) - and it is a fraction of the price.

Last comment is to the owners: keep your managers out of the bar, as they (he) has no business being there making drinks.