Network News

X My Profile
View More Activity
Posted at 10:00 AM ET, 06/18/2009

You Have to Try This: Conch Fritters at Ceiba

By Julia Beizer

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
Categories:  Restaurants  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati   Google Buzz   Previous: Got Plans for Visitors? Join Us at 1 p.m.
Next: Putting the Art in Party

 
Search Going Out Guide for More Events

By Keyword

No comments have been posted to this entry.

The comments to this entry are closed.

 
 
RSS Feed
Subscribe to The Post

© 2011 The Washington Post Company