Ceibo takes its name from Uruguay's crimson national flower, a nod to chef Juan Olivera's native country and the South American bar culture of Montevideo and Buenos Aires that shaped the concept he built with his brother Manuel. The culinary program draws on ingredients and techniques from both South America and Europe, reflecting the waves of Spanish, Italian, French, and Portuguese immigration to the region.
The dining menu is built around small and large dishes, with grilled meats featured alongside a diver scallop and a carbonada — the South American stew served here without its traditional protein. Hamachi crudo and the bread and butter service have developed a following among regulars. Once a month, Ceibo offers a five-course tasting menu on Tuesdays.
Ceibo has been named an Eater Essential pick in Washington, D.C., and has drawn coverage from The Infatuation.
The dining menu is built around small and large dishes, with grilled meats featured alongside a diver scallop and a carbonada — the South American stew served here without its traditional protein. Hamachi crudo and the bread and butter service have developed a following among regulars. Once a month, Ceibo offers a five-course tasting menu on Tuesdays.
Ceibo has been named an Eater Essential pick in Washington, D.C., and has drawn coverage from The Infatuation.