Zaytinya serves an innovative mezze menu drawing on Turkish, Greek, and Lebanese cooking traditions, built from José Andrés' research and travel across the Mediterranean. The space is sleek and modern, designed around small plates meant for sharing across the table rather than sitting in front of one diner.
Reviewers consistently point to the hummus, shish taouk, octopus, brussels sprouts, and lamb dishes like afelia, alongside Turkish coffee and a tasting menu option. Creative cocktails and a list of Mediterranean wines round out the table.
Terry Natas heads the kitchen. Zaytinya was a James Beard Foundation Best New Restaurant finalist in 2003 and has picked up a Michelin Bib Gourmand in multiple recent years, including 2025, 2024, and 2023.
Reviewers consistently point to the hummus, shish taouk, octopus, brussels sprouts, and lamb dishes like afelia, alongside Turkish coffee and a tasting menu option. Creative cocktails and a list of Mediterranean wines round out the table.
Terry Natas heads the kitchen. Zaytinya was a James Beard Foundation Best New Restaurant finalist in 2003 and has picked up a Michelin Bib Gourmand in multiple recent years, including 2025, 2024, and 2023.