Zaytinya

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.

Its limited reservations policy means that Zaytinya's bar scene is often rollicking, since that's the obvious place to wait for a table. Once seated, your waiter will explain that the wine list, like the mezze dishes, are a mixture of Greek, Turkish, and Lebanese specialties; and inform you that the word "Zaytinya" is Turkish for "olive oil." The few entrees are fine, but little dishes (which include plenty of vegetarian options) even better: zucchini-cheese cakes, which come with a caper and yogurt sauce; the carrot-apricot-pine nut fritters served with pistachio sauce; fattoush, or salad of tomatoes and cucumbers mixed with pomegranate reduction and crispy pita-bread croutons; and shrimp with tomatoes, onions, ouzo, and kefalograviera cheese. Finish with the seductive Turkish coffee chocolate cake.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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