| Owners | Gus DiMillo
Jeff Tunks
David Wizenberg |
| Location | The Colorado Building
701 14th Street, NW
(Corner of 14th and G)
Washington, D.C., 20004
Metro: Metro Center (Red, Blue and Orange Lines) |
| Website |
www.ceibarestaurant.com |
| Telephone | 202-393-3983 |
| Fax | 202-393-1863 |
| Executive Chef | Jeff Tunks |
| Chef |
Manuel Flores
Giridhar Sastry |
| Pastry Chef |
Norman Messer |
| Wine & Beverage Director |
Scott Clime |
| General Manager |
Janice Connor |
| Interior Designer |
Walter Gagliano |
| Director of Marketing and Customer Relations |
Gus DiMillo |
| Director of Finance and Employee Relations |
David Wizenberg |
Director of Sales
Sales & Private Events Coordinator |
Darnell Howell
Scott Moon |
| Media & Public Relations Consultant |
Simone Rathle |
| Date of Opening | September 2003 |
| Dining Room |
| Lunch | | Monday-Friday: | | 11.30am-2.30pm | | | | Dinner | | Monday-Thursday: | | 5.30-10.30pm | | Friday-Saturday: | | 5.30-11.00pm |
|
| Bar |
| Menu offered | | Monday-Thursday: | | 2.30-11.00pm | | Friday: | | 2.30-11.30pm | | Saturday: | | 5.30-11.30pm | | | |
Full-service bar featuring Mojitos, Caipirinhas, Pisco Sours,
Margaritas, tequila, bottled and draft beer from all reaches of the
globe. |
|
| Wine | Wines of North and South America, from Chile to Canada offered, showcasing the best from boutique wineries. |
| Smoking |
Ceiba is a smoke-free establishment. |
| Menu |
Latin American- and
Caribbean-influenced contemporary cuisine, specifically the Yucatan (Vera
Cruz and Cancun), Brazilian (Sao Paulo and Rio de Janiero), Peruvian,
Caribbean, and Cuban fare. |
| Seating Capacity |
| Upstairs Mezzanine
Seated | | 45 Seated (Dining) | | | | 75 Standing (Cocktails) | | | | 20 Seated (Meeting) | | | | Wine Room | | 55 Seated (Dining) | | | | 75-80 Standing (Cocktail) | | | | 30 Seated (Meeting) | | | | Restaurant | | 180 Seated (Dining) | | | | 400 Standing (Cocktail) | | | | (Option to reserve entire restaurant; however, price and availability vary depending on the time of year.) |
|
| Banquet Facilities | Option to
reserve entire restaurant; however, price and availability vary depending on
the time of year. |
| Dress Code | Ceiba's dress code is
business casual. Shorts, T-shirts, tank tops, and baseball hats are not
acceptable. |
| Reservations |
Strongly recommended. Reservations can be made by
phone or on
www.opentable.com |
| Payment | Cash and all major credit
cards accepted. Passion Food Hospitality gift cards are also welcome.
Personal checks are not accepted. |
| Corkage Fee | A $20 corkage fee will
be charged for any wines not purchased in the restaurant. |
| Gift Cards |
Available in all
denominations and can be ordered in person or by fax.
To order by fax, the following information is required:
- Letter on
intent (amount and name)
- Credit card
number with expiration date
- Signature of
cardholder
- Address to
mail receipt (and address for certificate, if different)
|
| Parking |
Valet Parking is available from 5:30 until closing for evening service. The
charge for valet parking is $7.00 |
