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Zaytinya

701 Ninth St NW
Washington, DC 20001

Average Cost: $$$

Phone: 202-638-0800

Categories: Small Plates, Turkish, Mediterranean, Brunch, Greek, Late-Night Dining, Lebanese

Features: Full Bar, Handicap Access, Kid Friendly, Patio Seating, Smoke Free, Vegetarian Friendly

With a menu as sexy as its crowd, sleek Penn Quarter resident Zaytinya from James Beard award-winning chef Jose Andres bills itself as a "mezze specialist," mezze being the small plates of the Eastern Mediterranean. Loyal patrons marvel at the multitude of Greek, Turkish and Lebanese bite-sized dishes and how each seems to be bursting with a vastly different flavor than the last. Mussels in light tomato broth, house-made lamb sausage, and succulent kibbeh (spiced minced meat) and wheat fritters add up to a well-rounded, authentic meal without too much strain on the wallet. The extensive wine list features superior choices predominantly from oft-overlooked Greece, Turkey and Lebanon.

 

Full bar. Serving lunch and dinner daily. Late-night Fri–Sat. Sat–Sun brunch 11:30 am–2:30 pm.

 

"How popular is Zaytinya? Well, the restaurant serves, on average, 750 people per night during the week and 1,000 per night on weekends. It's big and it's busy and it always has been. Executive Chef José Andrés is behind it all."
— Frommer's

 

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With a menu as sexy as its crowd, sleek Penn Quarter resident Zaytinya from James Beard award-winning chef Jose Andres bills itself as a "mezze specialist," mezze being the small plates of the Eastern Mediterranean. Loyal patrons marvel at the multitude of Greek, Turkish and Lebanese bite-sized dishes and how each seems to be bursting with a vastly different flavor than the last. Mussels in light tomato broth, house-made lamb sausage, and succulent kibbeh (spiced minced meat) and wheat fritters add up to a well-rounded, authentic meal without too much strain on the wallet. The extensive wine list features superior choices predominantly from oft-overlooked Greece, Turkey and Lebanon.

 

Full bar. Serving lunch and dinner daily. Late-night Fri–Sat. Sat–Sun brunch 11:30 am–2:30 pm.

 

"How popular is Zaytinya? Well, the restaurant serves, on average, 750 people per night during the week and 1,000 per night on weekends. It's big and it's busy and it always has been. Executive Chef José Andrés is behind it all."
— Frommer's

 


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