Newly opened Ceiba is on the right track
What a nice surprise it was to walk into Ceiba the other day. I work around the corner and had been watching its transformation from day one. The end result in terms of decoration is pleasing to the eye with a conservative palette of coral and ivory colors accented by dark woods and colorful paintings which is more than elegant enough for the high-end business power lunches as well as relaxed and cozy for the romantic evening tête a tête.

For having opened its doors just last week, Ceiba appears to run pretty smoothly. Service is prompt and friendly if a bit unsure (there are mix-ups about who ordered what dishes) and the food, what I have had the pleasure to try so far, is delicious. True to tradition, Ceiba follows in the footsteps of its sister restaurants (DC Coast and Ten Phen) in the serving of dishes. Flair in the presentation while encouraging the diner to participate in the preparation of his own food. Therefore, the conch chowder comes with the soup kept properly hot in a small little jug that is served right before your eyes to release delightful wisps of steam and delicious smells and, so that you don't feel left out, you get your own two little jugs of flavorful additions to be poured at your tastebud's requirements.

The varied appetizer menu offers tantalizing descriptions of tried and true latin american cuisine favorites which are faithfully reflected in the ensuing presentations of food. None of that "sounded better than it tasted" deal with Ceiba. Here the food tastes even better than it reads. As I've said before, I haven't had an opportunity to try much but you must not miss out on the chicharrones, the ceviches, the duck empanadas and the churros with hot chocolate for dipping. They've become my favorites in a very short time.

Ceiba is definitely on my list of culinary highlights for this year. I can't wait to try out what is left on the menu and dread to think that if I can recognize the value of its cuisine, so can other satisfied diners who will no doubt become my competition in fighting for a space at its tables.

Ceiba is on the corner of 14th Street and G. Tel: 202-393-3983.    [02 Oct 2003 10:30:24]

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     ­milena   milenac at iadb dot org

Give it some time
I recently went to this newly opened restaurant with some friends to a few appetizers and some drinks. The service was excellent and the drinks were wonderful (try the mojito). Our only issue was the taste. We shared the shredded duck empanadas, chicharones, mussels and the queso fundido. Although avery dish was beautifully presented and came from the kitchen promptly and hot, every dish was bland. It was as though they added no seasoning during cooking or even bothered to taste what they were serving. We were all a bit disappointed because DC Coast and TenhPenh are two of our favorite places to eat in DC. After this experience we won't be returning any time soon to have dinner.    [03 Oct 2003 07:23:51]

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     ­Anonymous   

Surprisingly good.
Great decor and service. The food was served promptly and the presentation was excellent. The Ceviche was good, in a town where the Latin community is growing, it is hard to find upscale restaurants that can maintain "homemade" taste while venturing in using "exotic" ingredients.    [12 Nov 2003 15:13:58]

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     ­Anonymous   

It's about time!
Over the last couple of weeks, I've become a "regular" at Ceiba, simply because of the excellent service I received and the food, and the mojitos. I usually eat at the bar, and the bartenders are awesome. Kudos.    [20 Nov 2003 14:39:11]

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Recommended Dishes: Jamaican 'Stamp and Go' crab fritters, Clay Crock Steamed Bluehill bay Mussels, and the Tilapia with plantain

     ­Anonymous, Washington DC   

Great service and good food
I was at Ceiba on Saturday night and the service was impeccable. The decor is very unique with different color combinations creating a genuine Latin American ambiance. Food was great as well, however if you are after simple yet elegant dishes, you may need to pick with caution. Most of the dished were pretty heavy on the cream sauce and had complex textures. Presentation of dishes was magnificent.    [09 Feb 2004 15:27:25]

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Recommended Dishes: Scallops

     ­Oscar Deja   

Go somewhere else
I, and a group of nine others, have never been treated so rudely by a maitre d'/manager. We left after deciding we didn't want to give them any money after the way we had been treated.    [02 Mar 2004 20:33:53]

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     ­Sandye   sandye at mail dot com