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| | Washingtonian Online - Restaurants & Dining (Site not responding. Last check: 2007-11-05) |
 | | CeibaÕs feijoada, available in the evenings, has layers of well-flavored beans, rice, and kale topped by a tender and flavorful braised pork shank. |
 | | Ceiba's menu was devised by Tunks with the help of Chris Clime, the restaurant's executive chef, who spent part of his childhood in Ceiba, Puerto Rico--both the restaurant and the city, pronounced SAY-ba, are named after Ceiba pentandra, a tropical tree with an umbrella-shaped crown. |
 | | Ceiba's version of feijoada, the Brazilian national dish of pork, fl beans, and greens, is a good example of Tunks's ability to take a dish from another culture, elaborate on some elements, and come up with a version that remains true to the spirit of the original while appealing to American diners. |
| www.washingtonian.com /dining/restaurantDetail.asp?id=1932 (1089 words) |
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