Since opening in September 2003, Ceiba’s Latin-inspired menu and stunning setting have been attracting rave notices:   

RAMMYS - 2008 - Passion Food Hospitality and Scott Clime voted Wine & Beverage Program of the Year by Restaurant Association Metropolitan Washington

AOL CITY GUIDE – 2008 – Voted on of ten of the “City’s Best Nightlife: Cocktails” 

OFF THE VINE - Summer 2008 - Selected Passion Food Hospitality and Scott Clime one of 40 “Passionate Wine Service Award” winners

WASHINGTONIAN MAGAZINE – January 2007 – Ceiba again named one of the 100 Very Best Restaurants in Washington 

WINE SPECTATOR – August 2007 – Ceiba receives Award of Excellence 

SANTÉ –October 2005– Ceiba receives Certificate of Achievement from the Santé Restaurant Awards 

WINE SPECTATOR – March 31, 2005 – Ceiba featured in the article “Challengers and Incumbents in the Capital – New Washington restaurants represent a sophisticated constituency” 

WASHINGTONIAN MAGAZINE – January 2005 – Gus DiMillo, Jeff Tunks and David Wizenberg named Restaurateurs of the Year; Ceiba one of the 100 Very Best Restaurants in Washington  

BON APPÉTIT – September 2004 – Ceiba featured in the “Where to Eat Now” issue 

WASHINGTON, DC, NATIONAL CAPITAL RESTAURANT AND HOSPITALITY AWARDS, 2004 – Hospitality Ambassador of the Year: Gus Di Millo; Ceiba Nominated for New Restaurant of the Year 

WASHINGTON, DC, NATIONAL CAPITAL RESTAURANT AND HOSPITALITY AWARDS, 2003 – Chef of the Year: Jeff Tunks  

WASHINGTONIAN MAGAZINE – November 2004 – “Best New Restaurant” according to readers 

WASHINGTON, DC MARKETING CENTER Annual Meeting – November 2004 – Best New Restaurant 

THE WASHINGTON POST MAGAZINE – December 2003 – Tom Sietsema awards Ceiba two stars, calling the experience “A Grand Tour – Ceiba takes visitors on a cruise to South America and the Caribbean” 

WASHINGTONIAN MAGAZINE – December 2003 – in the “Best of Washington” issue, restaurant critic Thomas Head declares of Ceiba, “The owners of DC Coast and TenPenh turn their sights on Latin America – with splendid results” 

THE WASHINGTON POST – December 2003 – Ceiba desserts featured in The Sunday Source

WHERE WASHINGTON – Dining Guide 2003-2004 – Ceiba noted as the latest project of Washington Chef of the Year Jeff Tunks

THE WASHINGTON TIMES’ WASHINGTON WEEKEND – November 2003 – Ceiba reviewed under “Inspired Delights”

FOOD & WINE – November 2003 – Ceiba listed under “Where To Go Next In Washington, D.C.” 

THE SHUTTLE SHEET [Delta] – November 2003 – Ceiba listed as Washington’s “Best Bite” 

WASHINGTONIAN – October 2003 – Ceiba featured in “Best Bites” 

ROLL CALL – September 2003 – Ceiba reviewed in “The Hot Plate” column 

CITY DESIGN FOOD FASHION – Summer 2003 – Ceiba noted in “The 2003 Killer Food Issue”