Zaytinya
Marking an exciting expansion of Andrés's restaurant empire here in New York is Zaytinya, the chef's celebrated Mediterranean eatery that first debuted in Washington, D.C. in 2002. Named for the Turkish word for olive oil, Zaytinya is serving up an innovative selection of mezze and shareable plates from breakfast 'til dinner, spotlighting Turkish, Greek, and Lebanese cuisine inside an airy space on the hotel's ground floor.
Menu highlights include seared halloumi, grilled octopus, and traditional Turkish braised lamb shank, while the beverage program, developed by ThinkFoodGroup's Cocktail Innovator Miguel Lancha, puts a unique and boozy spin on Mediterranean flavors with sips like the Za’atar Margarita (Milagro tequila, lime, orange liqueur, za’atar air) and the Caleidoscope (Batavia Arrack, lemon, roasted sweet pepper, smokey urfa pepper and wild Greek chamomile).
[Photo courtesy The Ritz-Carlton New York, NoMad]
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