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The Basics: Ceia Kitchen + Bar restaurant information

Ceia Kitchen + Bar

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

Ceia Kitchen + Bar restaurant information
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Since its December 2010 opening (and even more so, since its 2012 move to more spacious State Street digs), 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 an upscale 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, rustic wooden tables and featured cocktail bar beckon even impromptu visits to this reliable neighborly eatery where singles, dates and groups 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

Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.

Ceia Gets a Sister
Beloved Newburyport restaurant, Ceia Kitchen + Bar, having just made the move to bigger digs down the road, passes along its ...

The Dining Docket
January 14th – January 20th
Rainy days and Mondays got you down? Perk up your week with the docket’s plethora ...

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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.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
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.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Sorrel
1. noun A sour, buckwheat-related herb.
Terrine
1. noun An earthenware container, or the dish cooked therein.