Cuisine:

• American
• Latin American
• Contemporary
• Others
• Caribbean
• Ribs

Ceiba Description:
Ceiba is owned by the same group who brought us DC Coast and TenPenh. The cuisine is contemporary Latin American, featuring Brazilian, Cuban, Jamaican and Mexican influences. Jeff Tunks is executive chef.
Ceiba, part of Jeff Tunks' restaurant portfolio (DC Coast, Acadiana, PassionFish, and TenPenh), is a Latino dreamwork with a far-fetched menu. The décor looks like a cross between a British gentleman's club and a tropical bar dotted with fan palms. Mirrors in the entranceway expand the space, giving the impression that Ceiba extends on into infinity when in reality it includes two distinct dining areas. Or is it three? Cocktails are lavishly Latino and star rums and tequilas in soured concoctions. As for eats, ceviche plays big here, with a medley of four selections to enjoy solo or as a sampling. But other appetizers may hold more appeal: the shredded duck confit empanadas offer earthy appeal while a Latino-inspired Caesar salad makes an interesting twist on this American classic. The main game plan includes such dishes as a capacious crock of a Brazilian shellfish stew, or the braised pork shank served feijoada-style. This has been one of the restaurant's signature dishes. Desserts may be the real winners here with a silken, traditional flan and a chocolate Cuban coffee cake that is the essence of chocolate.


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