We headed downtown for dinner for the first time in a very long time and chose Zaytina so Samuel could have a wide vegetarian variety. It was a great choice and we all had a superb meal and a great time. The places looks as fresh as ever all white and clean and our server Chou did a superb job as well handling the 5 of us with major needs!
Za'atar Margaritas had a yummy za'atar foam on top and were slightly spicy and made with Milagro Tequila. Our two wines were excellent starting with a 2017 Domaine Mercouri (where we visited in Ilia, western Greece just 2 years ago) Foloi blending Roditi with Viognier. our red was a 2017 Manousakis Alxeandra's Nostros from Crete blending 40% each Syrah & Grenache and 20% Mourvedre.
We decided to share a bunch of starters while Sam had his Smoked Beet Salad with Feta, Pomegranate, Greens and Clementine(which we ordered as well). We added on the dips with yummy puffy pita:Hitipi or roasted red pepper dip; Hummus which was okay and the yummy Labneh-yogurt with za'atar. Crispy Brussels Sprouts or Afelia were yummy with coriander seed, barberries and garlic yogurt. The Octopus Santorini was a bit chewy in places, but still crispy and tasty with onion, capers and a yellow split pea puree (fotos on FB).
We decided to share a bunch of starters while Sam had his Smoked Beet Salad with Feta, Pomegranate, Greens and Clementine(which we ordered as well). We added on the dips with yummy puffy pita:Hitipi or roasted red pepper dip; Hummus which was okay and the yummy Labneh-yogurt with za'atar. Crispy Brussels Sprouts or Afelia were yummy with coriander seed, barberries and garlic yogurt. The Octopus Santorini was a bit chewy in places, but still crispy and tasty with onion, capers and a yellow split pea puree (fotos on FB).
Sam had a Halloumi Pida or flatbread which we also shared that had both halloumi & mozzarella cheese.
Our mains were superb with Cauliflower Tiganites having tahini, preserved lemon, pine nuts, capers and golden spice vinegar. The Zaytina Fries come with a roasted garlic yogurt dip and mushroom salt. The hit here is of course the Kebab Platter with skewers of chicken lamp, kofte and adana(also lamb with harissa and tomato); all were divine.
There was room for dessert and we split four: The Greek Mini Olive Oil Cake was nice, the cheeses were okay, but a bit the same and as expected quite salty(Ladotyri-sheep, Roussas Feta and a 3rd sheep)
The Molten Chocolate Cake was nice but had the weirdest tasting Mastic Ice Cream with it--definitely an acquired taste.
The winner seemed to be the Cheese Cake which is not at all like cheesecake, but a cheesy cakey pudding of sorts and quite tasty.
Nice to return there after some decade and a half for sure! Also thanks to Jonathan the sommelier for his info on Greek wines and a pamphlet with maps and wines!!
