My Review Of Ceiba

The ambiance at the restaurant was calming, quiet, and relaxing with each table lighted with candles. It was a warm and friendly atmosphere. B and I decided it's the perfect place to dine after work and yes, perfect for dates. There was music playing softly on the background as B and I settled on our table. Service was unbelievably wonderful, as our waiter helped us with the menus and announced the specials of the day. I started with a Yucatan Shrimp Ceviche Cocktail. There were five tender shrimps, soaked in pico de gallo with bits of avocado. The Ceviche was perfectly paired with crisp corn tortillas kept warm underneath a blanket. The Ceviche was tasty and the pico de gallo had a perfect balance of sweetness, sourness, and a little bit of spice. I loved it. The Ceviche is on point.

For my entree, I ordered the "Cochinita Pibil" (Yucatan Style Grilled Pork Tenderloin) which came with pickled shredded cabbage on corn pita, with slices of sweet plantain. I highly recommend this dish. The flavors here complemented each other. The pork was tender, sweet, and tangy, with the evenly pickled cabbage, and appeased by the sweet plantain. This dish was a delight, devoured with great gusto. I ate everything except for the cilantro garnish.

For dessert, I got the Tres Leches Cake, which is heavenly delicious. The cake melts in your mouth, paired with crisp caramel coated popcorn and a shortbread cookie.

Ceibe Entree, originally uploaded by Ewa Girl

This was an amazing dining experience, and I would certainly go back and would highly recommend this restaurant. Nothing beats spending time with a friend paired with terrific food. I'd give Ceiba a ten!

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Next stop - DC Coast.

• DC Coast Restaurant: a re-birth of a classical Beaux-Arts style that has recently surfaced and surprised historians throughout the city. It offers beautiful architectural details in and around which the restaurant is designed. In keeping with what was of the Machine Age, the design approach of the owners Gus DiMillo, David Wizenberg, and Chef Jeff Tunks was to preserve the distinguishing characteristics of architectural styles of this era. As a more futuristic idealism embraces designs of today, the owners were inspired to also bring those decorative details to life.
• Dining Style: Casual Elegant
• Cuisine: Seafood, Contemporary American
• Neighborhood: Downtown
• Cross Street: 14th St NW
• Executive Chef: Brendan Cox
• Dress Code: Business Casual