Zaytinya Hosts its Annual Greek Easter Celebration

José Andrés is one of the hottest chefs in D.C.—correction, the country—right now. Anything one of his restaurants undertakes deserves attention. From April 8th through April 22nd, his ThinkFoodGroup and the culinary team at Zaytinya will celebrate the Greek Easter festival with Mediterranean-inspired dishes presented  by Head Chef Michael Costa.

During the two-week festival, diners can enjoy a a variety of spring lamb dishes, as well as the return of the popular lamb sandwich cart and Easter cookies. Guests can also toast the holiday and the return of spring with two cocktails created especially for the festival. An event at the restaurant on March 27 provided a preview of the menu.

This Greek Easter, Zaytinya will feature a Chef’s Experience menu showcasing an assortment of lamb dishes to celebrate the holiday. The ten-course meal is priced at $99 (exclusive of gratuity and tax) for two people. It includes items such as Arni me Sparangia, spit-roasted lamb shoulder with asparagus, ladolemono and dill; Mayiritsa, traditional Easter soup with lamb’s liver, caramelized onions, short grain rice, egg and lemon broth; and Asparagus Salata, white asparagus tzatziki, pistachios, green asparagus, and lemon zest; Spanakorizo, rice pilaf with wilted spinach and tomatoes, spinach puree, preserved cherry tomatoes and feta.  A complete menu is listed below.  The Greek Easter Chef’s Experience menu is available during both lunch and dinner service. A selection of dishes will also be offered for a la carte dining, and are priced from $8 to $14.

Just in time for spring, Zaytinya will roll out the lamb sandwich cart on the restaurant’s expansive outdoor patio. Available, weather permitting, Monday through Friday, from noon until sandwiches  are sold out, guests can purchase roasted lamb sandwiches to-go, or to enjoy on the patio picnic-style. Priced at $11, these savory sandwiches will feature spit-roasted lamb served on oven-fresh pita, with tzatziki and pickled onions. Limited picnic table seating will be available on the patio.

Also back by popular demand, Greek Easter cookies will be available to-go or as the perfect dessert option. Priced at $5 for an assortment including Paximadakia, a Greek biscotti-type cookie flavored with citrus zest; Pastoules Amygthalotes, traditional almond cookies; Melamokarina, spiced walnut cookie soaked in honey syrup; and Kourabiedes, crescent shaped cookies made with pine nuts and Metaxa.

ThinkFoodGroup Lead Bartender Owen Thomson has created two specialty cocktails: the Attica named after the Retsina wine producing island made from a combination of Plymouth gin infused with rose buds, lemon juice, house-made grenadine and garnished with Retsina air, and the Anastasis created with Beefeater gin, Cocchi Americano, kumquat liqueur and lemon juice. Both beverages will be served throughout the festival and are priced at $13 each.

701 9th St., NW

About Charlene Giannetti (839 Articles)
Charlene Giannetti, editor of Woman Around Town, is the recipient of seven awards from the New York Press Club for articles that have appeared on the website. A graduate of Syracuse University’s S.I. Newhouse School of Public Communications, Charlene began her career working for a newspaper in Pennsylvania, then wrote for several publications in Washington covering environment and energy policy. In New York, she was an editor at Business Week magazine and her articles have appeared in many newspapers and magazines including the New York Times. She is the author of 12 non-fiction books, eight for parents of young adolescents written with Margaret Sagarese, including "The Roller-Coaster Years," "Cliques," and "Boy Crazy." She and Margaret have been keynote speakers at many events and have appeared on the Today Show, CBS Morning, FOX News, CNN, MSNBC, NPR, and many others. Her new book, "The Plantations of Virginia," written with Jai Williams, was published by Globe Pequot Press in February, 2017. Charlene divides her time between homes in Manhattan and Alexandria, Virginia.