Zaytinya

"Your tastebuds are excited because they are asking, what is happening here?" read the front-page of Zaytinya's menu. 

Zaytinya is José Andrés' Greek/Mediterranean tapas joint in the Chinatown area of D.C. The space is large, bright, airy, and overall very Santorini-esque. I love how the high ceilings and huge potted trees inside make me feel like I'm sitting outdoors. I normally would have opted to sit outside at this time of the year, but the abnormally lengthy winter and extremely bi-polar weather meant that it was still freezing outside. Sad face.

We started off with Htipiti--marinated roasted red peppers, feta cheese, and thyme. Dipped in pita bread, it was fantastic. The peppers were sweet and had a lovely deep roasted flavor while the feta offered a nice, salty balance.

 

Next up, sea scallops accompanied by dill yogurt, sugar snap peas, and radish. This was delicious--one of my favorites!

I think I secretly judge mediterranean restaurants on their octopus. The best ones I've had are at Donosti in the Philippines. This octopus was a little different as it was grilled with marinated onions, capers, and a yellow split pea purée infused with saffron and lemon, which apparently is a flavor combination characteristic of Santorini in Greece. It was smokey, deeply flavorful and yet soft and tender at the same time.

With all the different kinds of brussel sprouts I've had, it's interesting to see the different ways they're cooked. The best ones I've had are still, hands down, from ilili, with the roasted ones from Il Pittore coming in as a close second. These were crispy brussel sprouts with coriander seed, barberries, and garlic yogurt.

 Finally, my favorite--a family-style sampler platter of meats and poultry. This hearty dish consisted of a mix of chicken, lamb, and beef kebabs, some of which were lamb bahar (spice-rubbed lamb kebab, tabouleh, and tahini sauce) and shish taouk (grille chicken skewers with sumac, onions, grilled tomatoes and garlic).

We capped off this lovely meal with some coffee and 'turkish delight'--which was more like a deconstructed baklava. It was a surprisingly light dessert composed of walnut ice cream, yogurt mousse, honey gelée, orange-caramel sauce, and caramelized pine nuts. What a beaut.

Zaytinya
701 9th St NW
Washington, DC