Ceibo
South American restaurant · Adams Morgan ·
Uruguayan-inspired cuisine, tasting menus, date night spot
Uruguayan-inspired cuisine, tasting menus, date night spot
"Local hospitality vets Juan and Manuel Olivera granted Adams Morgan a candle-lit getaway that pays homage to the brothers’ native Uruguay and its surrounding countries. Two-level Ceibo — the name refers to the flowering tree blooming at the bottom of the South American continent — captures the communal culture of asado, or preparing meats like beef, pork, and chorizo over an open flame. On the seafood side, highlights include oysters adorned with caviar farmed in Uruguay and Patagonian shrimp caught off the icy Atlantic coast of Argentina. Sweet potatoes, one of Uruguay’s biggest exports, play a prevalent part in the menu as savory starters, dessert, and inside drinks. A dimly lit downstairs bar spotlights South American wines, spirits, and other earthy ingredients and stays open until late on weekends. A new Monday night sandwich pop-up full of Cubanos and Uruguay’s meaty chivitos (sliced steak) just debuted in July. Best for: Intimate date night (with a toned-down noise level on Sunday evenings)" - Tierney Plumb
"This Uruguayan restaurant, which has a sleek, sexy dining room, actually makes dinner conversations possible. There are dedicated quiet hours on Sundays for lunch and dinner, when music is played really softly and guests are encouraged to have low-level conversations. We usually kick things off by ordering bread and housemade butter for the table, followed by the hamachi crudo, a meticulously crafted combination of grapefruit, tarragon, olive oil, and calabrian chili. This is the kind of place where you’re better off trying a little bit of everything, though the steak—dripping in a delectable onion jus—steals the show. Save room for bread pudding, paired perfectly with apple, crème anglaise, and chocolate. If it’s available, try to sit in by the big bay window overlooking 18th Street." - omnia saed, mekita rivas
"A focus of this essential restaurant from brothers Juan and Manuel Olivera is Uruguay’s culture of asado, or preparing meats over an open fire. Seafood like Patagonian shrimp and caviar farmed in Uruguay get major attention here, as do one of country’s biggest exports: sweet potatoes. The dimly lit downstairs bar spotlights South American wines and spirits and is a great late-night option. Twice-a-month Tuesday tasting dinners feature five courses and optional wine pairings." - Missy Frederick
"This Uruguayan restaurant, which has a sleek, sexy dining room, actually makes dinner conversations possible. There are dedicated quiet hours on Sundays for lunch and dinner, when music is played really softly and guests are encouraged to have low-level conversations. While the restaurant is pretty chill all week, Sundays are ideal for long heart-to-hearts." - madeline weinfield
"This Uruguayan restaurant, which has a sleek, sexy dining room, actually makes dinner conversations possible. There are dedicated quiet hours on Sundays for lunch and dinner, when music is played really softly and guests are encouraged to have low-level conversations. While the restaurant is pretty chill all week, Sundays are ideal for long heart-to-hearts." - Madeline Weinfield
