Chef Armando Gonzalez is on a mission! After years of success honing his craft working in some of Chicago’s best restaurants, the intrepid chef opened Amerikas in Oak Park (which I reviewed here), and since October 2024, he is also the driving force behind Ceiba, a new concept in Chicago’s Lincoln Park neighborhood.
Aiming to highlight Oaxaca’s rich culinary traditions, and branding itself as “a fusion of Latin heritage and innovation,” Ceiba showcases a delightful blend of inspiring flavors past and present, and a celebration of global creativity.
Set in a stunning 4,200 sq. ft. space, Ceiba combines modern elegance with a welcoming warmth perfect for sharing unforgettable moments.
I visited Ceiba for brunch one cold Saturday morning, and as I was braving the chilly weather, my mind was buzzing with anticipation. Having tried Chef Gonzalez’s dishes before at Amerikas, I knew I was in for a feast, and I was looking forward to treating myself.
My guest and I started off with mocktails, The Recovery (ginger, carrot, turmeric, lime, Topo Chico) and The Cure (coconut water, guava, lemon, apple, spirulina, Topo Chico), respectively.
Both were delicious, refreshing, and invigorating, and I could taste the wholesome nutrients, which made them perfect for the cold weather. I highly appreciated the health-conscious ingredients:
I also loved the soothing elegance of these mocktails:
Ceiba’s creative menu encompasses a variety of delicious re-imaginining of traditional dishes, which were perfectly executed and beautifully presented.
The tortilla soup with cream lime and queso fresco was a delightful hug in a bowl, with a heartwarming texture, served at the right temperature. The use of cilantro as a garnish accentuated the freshness and the tempting silky savoriness of this treat.
The combination of wholesome soup and mocktail was just what I needed to keep me warm and energized on a cold day!
The Eggs Benedict delivered the perfect notes of heat, with their abundant chorizo and serrano peppers.
The Chilaquiles were spicy, too, the spiciness beautifully balanced by the black beans, the luscious eggs, and the fresh radish and microgreens. Such a gorgeous presentation!
This was my first time trying Huarache, and I loved it! Featuring an oval-shaped tortilla topped with mushrooms, calabacita squash, crema fresca, queso fresco, salsa verde and eggs, this dish was the highlight of my brunch. The earthiness of the mushrooms coupled with the natural sweetness of the roasted squash made for a super exciting taste experience, the harmony of flavors impeccably curated.
For a lighter brunch option, I recommend Ceiba’s kale salad, with roasted cauliflower, pistachios, dates and manchego cheese, in an epazote vinaigrette.
I highly appreciated the delightful texture of the cauliflower, with just the right element of crunchiness. The epazote vinaigrette was a revelation, and its fine-tuned vibrancy indulged my taste buds and impressed my mind. So gorgeous, scrumptious, and innovative!
We couldn’t finish our experience without a sweet treat. It was time for churros!
The delightful fresh crispiness of the churro in combination with the dulce de leche dipping sauce was very indulgent and sweet tooth-satisfying. A wonderful finale!
Featuring exceptional Latin-inspired food and beverages served in a stylish lounge atmosphere, Ceiba is a superb addition to Chicago’s dining scene. The high level of attention to detail and the innovative interpretation of tradition have been a joy to uncover, an impressive display of skill and excellence. Be it summer or winter, spring or fall, I am excited about Ceiba’s offerings, which capture the “here” and the “now” with an eye to turning them into moments of delicious timelessness.
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