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The Basics: Ceia Kitchen + Bar restaurant information

Ceia Kitchen + Bar

25 State Street
Newburyport, MA 01950
978-358-8112

Ceia Kitchen + Bar restaurant information
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Since its December 2010 opening, Ceia Kitchen + Bar has earned rave reviews for sophisticated flavorful fare inspired by the wine and food regions of Coastal France, Italy, Portugal and Spain. They've updated the casual dining experience with a sophisticated menu that is friendly and approachable yet still grown-up.

Ceia (pronounced SAY-yah, it means "supper" in Portuguese) cultivates a friendly, casual atmosphere. The exposed brick interior with mellow lighting, cozy banquets and featured cocktail bar beckon even impromptu visits to this reliable neighborly eatery where singles, dates and posses of good friends are assured a comfortable night out with delicious food and great company.

Seasonal menus, which change every six-to-eight weeks, feature daily sea catches, organic meats, fresh harvests from nearby farms and local purveyors' cheeses and cured meats. Pastas are all handmade on the premises.

 

News and Events at Ceia Kitchen + Bar restaurant

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

A Toast to the Coast at Ceia
Tour the coasts of Europe without ever leaving the comfort of Ceia Kitchen + Bar's dining room as they host ...

The Dining Docket
February 13th - February 19th
Looking for something to do this week? Go the epicurean route and check out this week ...

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olives

by Chef Billy Brandolini

  • food
  • chef
  • info
Olives with fried gorgonzola stuffing, crumbled cheese and micro cilantro
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Beurre rouge
1. noun Beurre blanc, but with red wine instead of white.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cabrales
1. noun A noted Spanish blue cheese.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Mâche
1. noun Dark, tangy greens used most often in salads.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tartufo
1. noun Italian for truffle.
Velouté
1. noun A creamy white, stock-based sauce.