You Have to Try This: Conch Fritters at Ceiba

Conch fritters are a steal during Ceiba's happy hours. (Julia Beizer - The Washington Post)

With one of my girlfriends, plans for a drink after work usually signal a trip to one of two places: Post Pub or Ragtime. Yeah, we're classy like that.

We opted for something a little different earlier this week and found ourselves at Ceiba. With a few cocktails in hand, we tucked into apps from the bar menu. Couldn't resist ordering the summery conch fritters. Dark brown, deep-fried golf balls of conch meat and batter were crispy to the touch and still steaming as we pulled them apart. The salty crust gave way to a moist, doughy inside. The dish came with a slightly spicy cream-colored aioli, but I preferred mine straight. Fritters of all sorts fit pretty squarely in the deep-fried bar-food genre, but when combined with the soft Brazilian music at Ceiba, the conch ones whisked us away to the sea. Food on the bar menu is half-price from 3 to 6 p.m. and 9:30 until close Mondays through Saturdays; signature cocktails are $5.

-- Julia

This occasional feature shines a spotlight on some of our favorite dishes and drinks across town. You know, the ones that are just so good you want to give your friends a taste. Got a tip for us? E-mail us at goingoutgurus [at] washingtonpost.com.

By Julia Beizer  |  June 18, 2009; 10:00 AM ET
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