Best of Boston

2012 BEST Restaurant, General Excellence, North

Ceia Kitchen and Bar

We appreciated the doting service. We marveled at the kitchen’s inventive-ness (e.g., the vegan-friendly dish whipped up for our dining companion). We admired the exposed-brick dining room. But we absolutely worshipped Ceia’s steak frites: a mouth-watering hunk of tenderloin coated with porcini butter and served with sweet-potato steak fries and chef Patrick Soucy’s house-made ketchup. This stuff is so good, he’ll soon be bottling it for household consumption.

38 State St. Newburyport 978-358-8112

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  • gjrp

    I have to say I went in on a Sunday early, we walked up to the 3rd floor to a completely empty dining room and bar. We sat for about 5 minutes with no one there, no one, no bartender, host, or waiter. We decided to move down stairs to the bistro and sat at the bar, the bartender was nice and efficient. At that point another bartender stuck his head through the kitchen wondering why we moved. ??Huh? Anyhow the scallop dish was good, the seared fois gras was cold, sinewy and veiny.
    Very underwelming. Anyhow nice atmosphere for drinks however at those prices I would not return to eat based on what I was served.