Ceibo — Restaurant in Washington

Summary: Wonderful, small subtle gem in Adams Morgan. I’d come back in a heartbeat whenever my next visit to D.C. is. Dishes are typically $20-$30.

Food: Advertised as Uruguayan or at least inspired by. Fine-dining presentation (I don’t think there is a prix fixe menu, but you can basically create your own since the menu is arranged lightest to heaviest. In addition to what I ordered, there were couple of free small bite desserts and even a complimentary white wine (glass).

Chorizo Dumplings: My goodness. I had wonderful meals at Amazonia, Impefecto, Tail Up Goat, and of course Ceibo during my stay (oh, and lunch at Lapis)—these dumplings are possibly the single favorite thing I ate during my trip. Four rather large dumplings filled with chorizo (the more subtle kind rather than the heavy Mexican-styled one may of us are used to), and topped with thick-cut pieces of bacon (also wonderful). Lastly, it’s served with a broth that was more like a wonderful light ramen/Asian broth. This thing was wonderful and I still think about it. It’s one of the larger entrees on the menu.

“Rice Pudding”: Not a dessert, but an entrée that’s similar to paella. Reddish (saffron?) rice with some rather large shrimp over it, and then with a reddish sauce poured over by the server. This was excellent in its own right. Dessert: Massini--sponge cake, chantilly cream, orange liquor (if you like crème brulee, you’ll love this). Perfect way to end the night. It was excellent, which is impressive because I think I read somewhere that Ceibo does not have a dedicated pastry chef (that may have changed). Cocktails/Wine: Didn’t have any cocktails, although the pics seem wonderful (I had to cool it down after a few days lol). Wine prices were more than fair, and the Uruguayan red I end with punched well above it’s weight in price (I think it was $19, tasted like a $30 glass).

Service: Excellent, perfect: I think his name was Carlos (?)—paid attention to details like cutlery arrangement, pacing of meal, etc. Great at explaining items and their heaviness (didn’t try to upsell). He was rather busy once the crowd picked up, but he noticed me wiping a small mess that I had made and then appeared and got the rest himself. There was also another guy helping.

Ambiance: It’s a subjective thing, but I love places like this. Rather small (think of Komi—RIP), and dim (but not too dim) lighting. One thing I loved was that the taller employee kept adjusting the dimmer depending on how dark it was getting outside (there’s one large window up front)—I thought that was great lol. Music was enough to heard but not more than that—this place is very conversation friendly. Music was in the vein of 90s-era jazz fusion or trip-hop (Air, Portishead, etc.). I love that kind of stuff, but again, subjective of course. The point is that they pay attention to details. Also, there’s a downstairs bar area, but I didn’t see that in person.

All in all, loved this place. I hope it gets enough press though—it’s in a bit of an understated location, and I could see this place getting overlooked only because the D.C. food scene is so competitive, but I hope I’m wrong. I felt the price was appropriate given the level of food (and the wine prices were more than fair), but if you want to try the place with without spending too much, sit at the bar and order the dumplings, the massini, and a glass of wine. I would probably do that once a month if I...

An unfortunate and uncomfortable beginning due to a culturally insensitive waitress was redeemed by the kind and engaging attention of one of the owners Manuel who guided us through one of the very best tasting experiences we have had in DC or any other city.

Everything we tried was just spectacular, bursting with creative and otherworldly flavor.

We started with what we thought would be a simple house bread but were surprised by the stupendous and unique tastes of the 3 spreads: eggplant escabeche, tomato sobrasada, house butter.

Next was a simple but absolutely perfect persimmon salad with a delicate mix of pearl onions, ubriaco rosso, fainá, sherry, olive oil.

We progressed into a savory trio of buñuelos made with swiss chard, pecorino sardo, lemon crème fraîche; all conspiring for mouthwatering bites.

We shifted direction quickly with Manuel's recommended pickled eggplant (eggplant ragu, ricotta, honey, rice breadcrumbs, romesco) which tasted like some incredible cross in terms of textures and flavors. Indelible flavor.

Next up was a beautiful leek tart (taleggio, pastry dough, mizuna) that had striking flavor and aroma from the cheese selection.

We went deep into the savory side with some truly epic chorizo dumplings (pork sausage, cabbage, pecorino sardo, morels, dashi pancetta broth) and it's just hard to describe how delicious the dumplings were but also this surreal broth the dumplings sat in. I could have just had the broth and been sated with this course.

We also had to try a special cannelloni stuffed with all types of tender beef goodness, a creamy sauce, and topped with shaved truffles if I recall correctly. They were just heaven.

After all these savories, we couldn't decided between the desserts so we had to try all three! They didn't disappoint at all, each unique and vibrant.

Cocktails were superb as well.

Boniatos en Almíbar (sweet potato, clove, crème fraîche, dark chocolate, quinoa)

Martin Fierro (cheese mousse, quince, pecorino sardo, cookie tart)

Helado de Samboyan (sabayon gelato, black cherries, marsala wine)

Absolutely spectacular meal. If they don't have a Michelin star next year, it will...

LOVELY AMBIANCE. DELICIOUS FOOD. AMAZING SERVICE.

Ceibo is a culinary gem that impresses with its inviting ambiance, exceptional cuisine, and attentive staff. The ambiance strikes a perfect balance between chic and cozy, making it an ideal spot for both casual dinners and special occasions.

The staff at Ceibo are not only knowledgeable about the menu but also genuinely enthusiastic about ensuring each guest has an enjoyable experience. Big shoutout to Manuel for being so knowledgeable about all of the ingredients that go into the dishes, along with knowing the history and backstory of the wine selections. Very impressive! (I would definitely play trivia with this person, because he is filled with knowledge and fun facts.)

Ceibo’s menu is a celebration of flavors, showcasing a creative blend of traditional and contemporary dishes influenced by both South American and European cuisine.

The chorizo dumplings were a standout appetizer. These little pockets of goodness were bursting with rich, savory flavors, and the accompanying sauce added an extra layer of depth to the dish. It’s a must-try for anyone visiting Ceibo! I almost regret sharing this dish with friends.

For the main course, the fish mackerel stole the spotlight. Cooked to perfection, the mackerel was both tender and flavorful, with a crispy exterior that provided a delightful contrast to the moist, flaky fish inside. The dish was beautifully presented and exemplified the chef’s attention to detail and culinary expertise. So good!

My favorite drink of the evening was the Cedrón, a very refreshing drink made with grappa, honey, lemon, and lemon verbena that perfectly balanced flavors and set the tone for the meal.

And yes, you have to save room for dessert. The Martin Fierro (made with cheese mousse, quince, pecorino sardo and cookie tart) was a delicious blend of sweet and savory in a sophisticated treat.

I will definitely need to make a reservation the next time I come back because The Washington Post named Ceibo as one of “The 26 best new restaurants in the D.C. area,” on May 15,...