The holy trinity of fusion restaurants in downtown DC that is Ceiba, DC Coast, and Ten Pehn got one thing right before they even touched a stove. They got a good a good PR person.
I picture virtuoso uberchef Christopher Clime sitting down with investors in a shady dark bar somewhere. He slowly shakes his head as designer after nervous designer unrolls fabulously graphics-rich website plans, delicate logo prints, exquisite bathroom sink catalogs, subtle business card designs, and their all important choices of individual hand-crafted bottled water cooler for each distinctive table.
All of Climes restaurants have the look down. You will furtively smuggle out the hand-painted napkins that your Ceviches arrive on in order to frame and put it on your wall. Guest arriving for a birthday can expect to find specially printed menus with their name on it to greet them. The desert creme brulee trio comes to your table in an elaborate candelabra.
With this kind of packaging, food wouldnt need to be good. Fortunately, its damn tasty too. Appetizers here beat out main courses any day; the true Clime connoisseur orders two or three appetizers and wine (much to the chagrin of their well coiffed servers).
Ceiba: Cerviches Sampler Achiote Roasted Stuffed Quail Sugar Cane Skewered Jumbo Shrimp Malpeque Oysters
Ten Pehn: Red Thai Curry Shrimp Thai Style Coconut and Chicken Soup (served in a coconut) Malpeque Oysters
DC Coast: Cast Iron Crock Steamed Prince Edward Island Mussels Thai Mushroom and Goat Cheese Anaheim Chile Relleno Malpeque Oysters
In case its not obvious from the above, eat the Malpeque Oysters. Standard preparation is soaked in some kind of alcohol, topped with ginger. Actually, just forget the rest of the food and get four servings of oysters.
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