A Wonderful Greek and Lebonese Tapas Joint
I found my way to Zaytinya simply due to the fact that one of the sous-chef’s happens to be Chef Mike Isabella from “Top Chef”. I have to admit, I have a minor obsession with sampling the food from the great pool of chef’s often showcased on Bravo TV and this was just the most recent opportunity I’ve had to do so in Washington DC.
I’m not a well-learned connoisseur of Greek or Lebanese food, but I’m not a stranger to these Mediterranean flavors either. I found that Zaytinya to be a very pleasant eatery and was pleased that I dragged a few colleagues with me to enjoy the restaurant. While one of my colleagues was interested in enjoying a bit of a Happy Hour, it turns out there are few specials and, oddly, one could only take advantage of these specials at the bar area. The dining room was exempt from any Happy Hour specials, which I found to be a little strange and somewhat off-putting.
Still, we forged ahead and ordered a smattering of dishes that, I am very happy to report, delighted us all. Dinner for all of us included:
- Beautiful steamed bread and htipiti, tzatziki, and hommus spreads
- Santorini Fava & Squash Soup
- Falafel, Kibbeh, Garides Me Anitho, Loukaniko Me Aginares and Crispy Brussel Afelia
The stand-out dish for me was the Crispy Brussel Afelia. While I’m always a sucker for Brussel Sprouts, the preparation of these tiny cabbages was just quite simply, wonderful. Prepared with coriander seed, barberries, and garlic yogurt the sprouts were very crispy and seemed to be broiled. Soft and tender inside, the crispiness provided a wonderful complimentary texture.
While the waitstaff was wonderful — frequently checking in on our table, very knowledgeable about the menu and happy to offer suggestions, I found that the overall decor of the restaurant to be lacking. While I was looking for a cozy, intimate environment, I felt very much like I was back in a high-school cafeteria. The open kitchen is a nice touch, but there really isn’t that much to see and I don’t think it adds much to an already sterile environment.
