Innovative Mezze & Excellent Service at Zaytinya

Nora here, again, taking over the blog for the weekend.

Today was a perfect day in DC. 80 degrees and a Sunday that feels like a Saturday because of the holiday on Monday.

We started the day off at church, and then headed downtown to watch the 25th annual Rolling Thunder ride in the District. They say an estimated 400,000 people rode in today's rally to honor those who have devoted their lives to protecting the country.

Before going to the mall to cheer on the bikers, we decided on Zaytina for brunch. Our afternoon at the  modern, Mediterranean restaurant, unarguably tops our top 100 restaurant experiences.

The unique menu with Turkish, Greek and Labanese influences was not only delicious, but our service was outstanding. We set out to share the small, mezze plates, and each found items on the menu that intrigued us. But to top it off, our server, Amy, brought several of Zaytina's highlights in addition to what we ordered. Proving yet again, that if you trust the restaurant staff, you will likely have a far greater experience than if you order on your own.

Our menu:

SOUJOUK PIDE
spicy soujouk sausage, Kasar cheese, 63° egg

PEYNIRLI PIDE
Turkish tomato sauce with cinnamon and oregano, covered in halloumi cheese

BEET SALATA
crimson and yellow beets, shaved fennel, upland cress, spiced walnuts

(Chef's treat) CRISPY BRUSSEL AFELIA
brussel sprouts, coriander seed, barberries, garlic yogurt

ALMOND TROUT
preserved lemon-kalamata olive tapenade, roasted garlic yogurt, parsley oil

KNISA LAMB T-BONES
grilled lamb t-bones, smoked yogurt, caper-dill saltsa

KOTOPOULO YOUVETSI
chicken, orzo, tomato, kefalograviera cheese

(Chef's treat) ARAYE
grilled ground lamb and tahini stuffed pita, garlic-yogurt

PATATA HARRA (Brunch Menu)
fried egg, loucaniko sausage, potato, cilantro, allepo pepper

MIMOSA
fresh orange juice, Eudald Massana Noya

For dessert:

TRADITIONAL TURKISH COFFEE
sade (unsweetened), orta skerli (semi-sweet)

(Chef's treat) ASHTA
traditional Lebanese-style French toast, bananas, orange blossom honey

GREEK YOGURT AND APRICOTS
mustcat soaked apricots, vanilla yogurt cream, apricot sorbet, pistachio powder

TURKISH COFFEE CHOCOLATE
warm chocolate cake, bittersweet chocolate flan, cardamom espuma, espresso syrup

Chef José Andrés and his ThinkFoodGroup have undeniably tranformed D.C.'s culinary scene. Today, Zaytinya maintained this reputation, proving that eating out should be more than a meal -- it should be an experience. Thanks to Amy, who was not only attentive, but also thoughtfully guided us through our entire experience! And thanks to the sous chef Dellian DiPrietro, who paid us a special visit.