José Andrés and his team at the award-winning restaurant Zaytinya are excited to debut the newly renovated outdoor patio. The expansive 70-seat terrace features modern design elements giving the space a dramatic and urban ambiance.
Large artistic tulip-shaped umbrellas preside over the space in a beautifully grouped eye-catching presentation. Modern patio furniture includes beautiful teak tables alongside white stainless chairs designed by Philippe Starck for Kartell. The patio also features a communal table centerpiece fitting up to 16 guests, which is available for large party reservations by contacting firstname.lastname@example.org. The Zaytinya patio is open, weather permitting, every day for full-service lunch and dinner
Spring also welcomes the arrival of new handcrafted cocktails created by the talented beverage team at Zaytinya. Priced between $8 and $15 each, additions include the Nesrin Daiquiri, with white rum, pamplemousse liqueur, maraschino liqueur, lime juice and rose water; Athena's Punch, with vodka, cucumber, dill syrup, lemon juice, and cava; Turkish Storm, with aged rum, lime juice, cardamom syrup, house-made ginger beer; 3PM in Istanbul, with Belvedere lemon tea vodka, rhubarb liqueur, vanilla syrup, lime juice, and grapefruit juice; Harissa Fizz, with silver tequila, house-made harissa, ginger liqueur, and house-made lemon soda; Zaytinya Martini, with olive oil-infused vodka, blanc vermouth, and maraschino liqueur; Beirutopia, with vodka, blood orange, lemon juice, and vanilla bean syrup; Lawrence of Arabia, with blended scotch, blood orange, cardamom syrup, lime juice, rose buds, and lemon bitters; Greek Gin and Tonic, with gin, black tonic, kaffir lime leaf, barberries, and licorice stick; Hera, with pisco, crème Yvette, cream, lime, mahlab syrup; and Pom Fili, with white wine, vodka, pomegranate. A selection of house sodas, beer, as well as ouzo, arak, and raki is also available for leisurely sipping.
In October of 2002, Zaytinya opened its doors at 701 9th St, NW, in the Penn Quarter joining Andrés’ Jaleo. It helped transform the neighborhood into one Washington’s top dining destinations. Known as a culinary innovator, Andrés opened Zaytinya based on his extensive knowledge of Mediterranean cooking and years of research and travel. A decade later, Zaytinya continues to be a cornerstone of this thriving neighborhood ranking among Washington’s top culinary experiences and continues to amaze guests with its unique and authentic mezze menu inspired by Turkish, Lebanese and Greek cuisines.
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