Zaytinya

Zaytinya, Washington D.C.: Pearl Verdict

If you've been to Zaytinya once, the question on a return visit isn't whether to go back; it's whether you ordered the right things the first time. The answer is probably no, that's the point. José Andrés' mezze-focused restaurant at 701 9th St NW earns its Michelin Bib Gourmand (2024) not because it tries to be the most ambitious room in D.C. but because it executes its format; wide-ranging, shareable, Mediterranean small plates, more consistently than almost anything in its price bracket. At $$ (roughly $40–$65 for a two-course equivalent, excluding drinks), this is one of the better value propositions in the city for food that actually has a point of view.

What Zaytinya Does Better Than Its Peers

The kitchen's strength is breadth without sloppiness. Mezze menus often collapse under the weight of their own ambition, too many dishes, too little care, but Zaytinya holds its range across Greek, Lebanese, Turkish traditions without the execution thinning out at the edges. The spreads are the entry point: multiple options paired with fresh pita, each distinct enough to justify ordering more than one. The mushroom kapnista with dates, walnuts, labneh is the dish that earns repeat visits, richly layered, with enough textural contrast to hold attention across the table. Flatbreads and pide are crowd-ready, the kind of food that disappears without anyone noticing who ate the last piece.

Vegetarians are genuinely well-served here, not as an afterthought. The diversity of plant-forward dishes is broad enough that a table of non-meat eaters won't feel they're working around a menu built for others. On Sundays, the braised lamb is worth the trip on its own. If your first visit leaned heavily on spreads, a second visit should push further into the grilled and braised sections.

The wine list, under Wine Director Jordi Paronella, is worth your attention. At 140 selections with 170 in inventory, it leans into Greek and Lebanese labels that most D.C. restaurants wouldn't know where to source. Pricing sits at $$ on the wine scale, a range of price points, not all expensive, corkage is available at $25 if you're bringing something specific. For a Mediterranean-focused list of this geographic specificity, that's a genuine differentiator.

The Room and Who It Works For

The space is sleek and modern, with energy that tracks the time of day. At lunch it runs quieter, better for conversation, easier to pace through a meal without feeling pushed. By Friday and Saturday evenings, when the kitchen runs until midnight, the room fills and the ambient noise rises accordingly. This is not a quiet dinner venue after 9 PM, but it's not trying to be. The format suits a business lunch as well as it suits a group of friends ordering too much food. Solo diners are accommodated comfortably. It's a room that works across contexts, which is rarer than it sounds at this price point.

Chef Sam Garcia runs the kitchen day-to-day, with General Manager Ally Scott overseeing the floor. The ownership structure, José Andrés and Rob Wilder, means this is part of a larger hospitality operation, the professionalism of service reflects that. If Andrés' modernist project minibar is where you go for boundary-pushing tasting menus, Zaytinya is where the same culinary intelligence gets applied to accessible, repeatable dining.

Practical Details

Hours: Monday 11:30 am–10 pm; Tuesday–Thursday 11:30 am–11 pm; Friday 11:30 am–12 am; Saturday 11 am–12 am; Sunday 11 am–10 pm. Reservations: Easy to book, this is not a venue where you'll be waiting weeks for a table under normal circumstances. Dress: Smart casual; the room skews polished but not formal. Budget: $$ cuisine (two courses ~$40–$65 per person before drinks); $$ wine list with a $25 corkage fee. Address: 701 9th St NW, Washington, DC 20001.

How It Compares

See the full comparison section below.

Pearl Picks Nearby

For more of D.C.'s dining scene, see our full Washington, D.C. restaurants guide, bars guide, hotels guide, wineries guide, and experiences guide. If you're weighing Middle Eastern options in the city, Albi operates at a higher price point with a more focused tasting format. For vegetable-forward cooking with a sustainability angle, Oyster Oyster is the comparison worth making. Elsewhere in the U.S. Zaytinya's approach to cuisine mastery within a defined regional tradition compares interestingly to what Atomix does for Korean cuisine in New York, or what Smyth achieves in Chicago with its seasonal tasting format, different traditions, similar commitment to doing one thing with genuine technical depth.