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The ceibo tree blooms at the bottom of South America, and this dimly lit Adams Morgan restaurant takes its name and its whole spirit from there. The kitchen centers on asado, meats cooked over open flame, with Uruguayan oysters topped with farmed caviar and Patagonian shrimp filling out the seafood side. Sweet potatoes turn up in starters, desserts, and cocktails. Downstairs, a late-night bar pours South American wines and spirits until the weekend crowd thins out.
The awards strongest first
- The Washington Post The 40 Best Restaurants In and Around D.C.
- Eater The 38 Essential Restaurants Around D.C.
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Chivitos
“A dedicated bar menu a few nights a week spotlights Uruguay’s meaty chivitos (sliced steak) and buñuelos.”
Eater -
Buñuelos
“A dedicated bar menu a few nights a week spotlights Uruguay’s meaty chivitos (sliced steak) and buñuelos.”
Eater -
Patagonian shrimp
“On the seafood side, highlights include oysters adorned with caviar farmed in Uruguay and Patagonian shrimp caught off the icy Atlantic coast of Argentina.”
Eater
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