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Ceiba Restaurant Review: Ceiba, part of Jeff Tunks' restaurant portfolio (DC Coast, Acadiana, PassionFish), 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 star rums and tequilas in soured concoctions. As for eats, ceviche plays big here, with a medley of several selections at both lunch and dinner. But other appetizers may hold more appeal: beef empanadas and shrimp and goat cheese chiles rellenos as just two examples. The main game plan includes such dishes as a grilled pork tenderloin, a capacious crock of Brazilian shellfish stew, or the braised pork shank served feijoada-style---this has been one of the restaurant's signature dishes. Desserts include a silken traditional flan and coconut tres leches cake.