This morning, mere hours before our departure, I asked my physical therapist, “Danny, what is the name of the restaurant you said I should try in Galveston?”

“Gonzalo’s. I’ll write it down for you.”

Searching for Gonzalo’s

During the long five-hour backroads drive to Galveston, I begin reading the reviews. Danny said it was great, but I know I must sell Michael. Everywhere I look, it is a solid five-stars across the board. “Excellent. Secluded. Delicious. Truly incredible pasta. Great. Yummy. I really Love this place.”

I’m more than sold. Selling Michael is a piece of cake.

Finally, after five hours on the road, we are settled into our condo rental at Palisade Palms. The beach beckons, but so do our tummies – it’s been a long day without nourishment. So we climb into our car and take the short drive to 415 9th Street and Gonzalo’s American Bistro. On the way, I feel it is time to let Michael know that parking may be interesting.” i.e., problematic. But this is Galveston; parking is ALWAYS interesting.

Once we reach the charming old two-story structure that houses Gonzalo’s and determine this is where we want to be, the hunt for parking begins. It takes a few turns and false stops and starts, but finally, Michael is satisfied with his choice of a parking spot. And miracle of miracles, we are only three houses away from Gonzalo’s front steps.

Gonzalo’s the Bistro

Walking through the front door, we see numerous shelves containing gallon-sized cans of artichokes, San Marzano tomatoes, olive oil, and other Italian culinary necessities. These ingredients tell the tale of what is beyond, but I do wonder what they do with all of those artichokes.

By my count, the cozy dining room seats about twenty hungry guests. That’s not very many diners in my book. I mention this to our server who I learn also happens to be one of the owners. The other owner is her husband the chef, (I come to think of them as the dynamic duo), Angela and Felipe. She assures me they have seating tucked away in corners we can’t see as well as two outdoor spaces. “We can seat a hundred people when necessary,” Angela tells me.

The Menu

I have been looking at their menu online all afternoon, and finally, I hold the real thing in my hands. I still can’t decide. Michael chooses Pane Rustico, consisting of garlic ciabatta, fresh seasoned ricotta, and a drizzle of chili oil, to share. I order a glass of Italian Pinot Grigio. Michael wants hibiscus iced tea, he also knows he wants pasta. I dither. This is, after all, my regular MO – indecision. Out of curiosity, I settle for the Perfect Marriage. How could something headlined as perfect be anything other than PERFECT?

Chef Felipe’s Perfect Food

The drinks arrive, and soon after, the Pane Rustico is set between us. It is unexpectedly golden and gorgeous and not at all what I imagined. Without my glasses, I would have guessed it was a plate of perfectly browned large cubes of potatoes with a sour cream dipping sauce in the middle. In reality, it is a perfect marriage of crisp edges and tender centers of fresh ciabatta, waiting to be slathered with the delicious creamy ricotta. I could have eaten the entire plate by myself, but since it was Michael’s idea, I had to share, allowing him the lion’s portion. It doesn’t take us long to demolish the entire plate of goodness.

While waiting for our entrée we sit and sip and chat, watching group after group of individuals walk through the door, making their way to the dining area out back. I make a mental note to try this eating area on future visits. Three of the many groups of diners that have passed through Gonzalo’s doors decide to join us in the front room.

Michael dubs the Pappardelle Bolognese he ordered, “DELICIOUS!”

My entree is an artfully arranged square of four perfectly cooked asparagus spears topped with an updated version of succotash. It is a medley of slightly sweet corn, fresh cream, small cubes of zucchini, and halved cherry tomatoes. All of this summer bounty is crowned by perfectly blackened shrimp – succulent, tender, and spicy. Chef Felipe has indeed mastered the art of combining sweet and creamy with salty and savory, and a touch of acidity in this dish – everything is in harmony, perfectly cooked, and perfectly seasoned – a Perfect Marriage.

And Then There is Dessert

After we finish our entrée, Michael looks at me and asks, “Dessert?”

“We don’t need it,” I say, but we both want it. Michael tucks his credit card back into his wallet and orders Croissant (croissants made each day by Chef Felipe) Bread Pudding to share. Drenched in caramel sauce and scattered with fresh raspberries, it is too good not to finish. However, we leave two bites on the plate just to show ourselves that we do have a tiny bit of willpower. I don’t think we are fooling anyone.

Walking out the door, I remind myself to remember to thank Danny for his stellar suggestion. I, too, really love this place.

Gonzalo’s American Bistro

Residing deep in Galveston’s East End, Gonzalo’s has been in business since early 2022, and I can’t help but wonder how it is that I am just now finding out about this hidden treasure. I bemoan the fact we have missed three winters of Chef Felipe’s food!

Gonzalo’s, billed as a chef-inspired neighborhood eatery, is owned by Angela & Felipe Gonzalez. They share their culinary experiences, dreams, and passion for food with all who walk through the front door of this charming old residential building. They strive to be the best coffee and breakfast shop, everyday lunch spot, and chef-inspired neighborhood eatery and dinner restaurant that you think of when you want to venture forth and have something wonderful to eat. I think they are succeeding.

And, about those artichokes – Chef Felipe uses them for Gonzalo’s flash-fried Roman Artichoke appetizer. I must try this next time.

Details

• Breakfast and Lunch: Tuesday – Saturday, 8 am – 2 pm
• Dinner: Thursday – Saturday, 5 pm – 8 pm
• Location: 415 9th Street, Galveston
• Contact Information: Phone – 409-632-7497, Email – info@gabgalveston.com
• Website: https://gabgalveston.com/