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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
 
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Chantilly
1. noun Prepared or served with whipped cream.
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).
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Tuile
1. noun A thin, crisp, French cookie.