Last date I was here: 08/29/2009
Restaurant: Ceiba (http://ceibarestaurant.com/)
Location: Metro Center
Total Rating: 4.05
Food: 4, Price: 4 Service: 4, Ambience: 4, Accessibility: 5
Summary: The name Ceiba pays tribute to the imposing umbrella-shaped tree found throughout the new-world tropics, and not surprisingly, the food is Contemporary Latin American cuisine, specifically Yucatan (Vera Cruz and Cancun), Brazilian (Sao Paulo and Rio de Janeiro), Peruvian, and Cuban. Quiet, textured shades of cocoa brown, burnt red, ice blue and sage green distinguish the walls of the five distinct areas of the multi-level restaurant. Other surfaces are lined with a subtly figured limestone from a quarry in Merida, Mexico, and large expenses of ceiling are covered in natural canvas awnings, reminiscent of a tropical marketplace. The tables, chair frames, and bar area are a rich, dark wood, and the chairs are upholstered in a creamy faux leather that is cool to the touch and restful to the eyes. An abundance of seafood and meats prepared in traditional Latin American styles compete for your attention with more creatively conceived dishes, inspired by the flavors and techniques discovered by Chef Jeff Tunks on his recent tour of South America and Central America. Closest Metro is Metro Center.
Restaurant: Ceiba (http://ceibarestaurant.com/)
Location: Metro Center
Total Rating: 4.05
Food: 4, Price: 4 Service: 4, Ambience: 4, Accessibility: 5
Summary: The name Ceiba pays tribute to the imposing umbrella-shaped tree found throughout the new-world tropics, and not surprisingly, the food is Contemporary Latin American cuisine, specifically Yucatan (Vera Cruz and Cancun), Brazilian (Sao Paulo and Rio de Janeiro), Peruvian, and Cuban. Quiet, textured shades of cocoa brown, burnt red, ice blue and sage green distinguish the walls of the five distinct areas of the multi-level restaurant. Other surfaces are lined with a subtly figured limestone from a quarry in Merida, Mexico, and large expenses of ceiling are covered in natural canvas awnings, reminiscent of a tropical marketplace. The tables, chair frames, and bar area are a rich, dark wood, and the chairs are upholstered in a creamy faux leather that is cool to the touch and restful to the eyes. An abundance of seafood and meats prepared in traditional Latin American styles compete for your attention with more creatively conceived dishes, inspired by the flavors and techniques discovered by Chef Jeff Tunks on his recent tour of South America and Central America. Closest Metro is Metro Center.
We tried Ceiba for another Restaurant Week dinner and were generally pleased. The atmosphere is jovial with bright murals on the wall and Latin music playing, yet got much louder and overbearing at times as the night progressed by all the chatter. Both the hostess and our server had to lean in close or ask us to repeat when our orders were taken. The table next to us even mentioned how loud it was. We nibbled on tortilla crackers and a Latin “hummus” while we waited for our drinks. It was quite a busy night and our server did an impressive job keeping up with all the demands. My caipirihna was delicious and refreshing. Keith tried the “Dark ad Stormy” – a concoction of dark rum and ginger beer – and was shocked by how strong it was at first, but got used to it by his second one. My appetizer was just ok – the shrimp was fresh, but I did not care for the salsa and only 3 chips served with it. I am very glad I ordered the stew as my entrée dispite the $9 up charge. Overall, our experience at Ceiba was enjoyable and the food tasty and fresh.
What I ate:
Yucatan Shrimp Ceviche "Cocktail"
Pico de Gallo, Avocado, Crisp Corn Tortillas
♥ "Moqueca BaHiana" ♥
Brazilian Shellfish Stew Lobster, Shrimp, Mussels, Coconut Milk, Traditional Accompaniments
Lime & Sour Cream Pound Cake
Served with Fresh Strawberry Salad, Lemon Sorbet
Plus Keith ate:
Manuel's Bolivian Beef Empanadas Saltenas
Olives, Egg, Raisins, Spicy Rocoto Dipping Sauce
Seared Yellowfin Tuna and Crab Stuffed Aji Amarillo
Served with Shaved Asparagus Slaw, Purple Potatoes, Sweet Rocoto Soy Reduction
Traditional Flan
Served with Pineapple & Fig Compote
