Located on one of the quieter alleyways of Stanford Shopping Center, Zaytinya is a classy, upscale world unto itself. Created by José Andrés, an award-winning chef and restaurateur, Zaytinya showcases the vibrant variety in Turkish, Greek, and Lebanese cuisines. Perfect for either a casual lunch, celebratory dinner, or a special night out, Zaytinya brings the best of innovative Mediterranean mezze.
Baba Ghannouge ($13): 9/10
A popular Middle Eastern dip made from roasted or charred eggplant and paired with lemon juice and tahini, baba ghannouge comes in a range of styles and levels of flavor intensity. Zaytinya’s ghannouge is silky and smoky, with a gentle bitterness from the charred eggplant, and balanced by a creamy tahini. The lemon juice adds a touch of brightness, while the pomegranate seeds add crunch and a burst of tartness and sweetness. Whether scooped up with warm pita or simply eaten straight with a spoon, this baba ghannouge is among the most memorable available.
Garides Me Anitho ($20): 5/10
Garides Me Anitho is a Greek dish of sautéed shrimp in a buttery sauce with dill, shallots, mustard, and lemon. The sauce is delicious, light yet creamy, with a pang of lemon. The dill brings a fresh, tangy flavor, while the lemon adds a sharp acidity. However, the sauce, though delectable, merely serves as a cover-up for the shrimp’s blandness. While great to dip pita in, the dish is essentially $20 for a sauce.
Crispy Brussels Afelia ($16): 8/10
Crispy Brussels Afelia is a mix of Brussels sprouts, coriander seed, and barberries, finished in a garlic yogurt drizzle. The Brussels sprouts have a golden-brown outer layer and a tender, sweet, syrupy interior. The sweetness of the Brussels sprouts pairs well with the garlic yogurt’s tang and creaminess, while the barberries add a sour accent. This dish is the perfect mix of sweet, acidic, and tart.
Kofte Kebab ($19): 8/10
In Zaytinya’s Kofte Kebab, the aromatic spices of marash pepper, mint, and oregano enhance the grilled beef kebab without overpowering it. The meat is juicy and soft, and the wonderful spices collapse on your tongue and leave a kick in the back of your throat. The tomato ezme and pickled chiles on the side form a spicy, softened salad that adds extra heat without elevating the dish.
Octopus Santorini ($24): 4/10
This grilled Mediterranean octopus with marinated onions, capers, and yellow split peas feels under seasoned and lacking in depth. The octopus is overpowered by its heavily charred exterior, leaving it too chewy. The capers, however, bring the dish much-needed saltiness and a pickled feeling. While the split peas are a simple, earthy base, the marinated onions add a shot of vinegar needed to accompany the muted greens and octopus. Overall, it’s just too basic with few redeeming qualities.
Fattoush ($15): 7/10
This traditional Fattoush salad provides much-needed freshness to a traditional mezze menu. Glazed in a tangy pomegranate vinaigrette dressing, the fresh diced tomato, cucumber, red onion, and green pepper bring a burst of summer. Paired with the crunch of the occasional pita chip, the pomegranate adds tartness and an extra crunch to this refreshing salad. A crisp refreshing salad, the Fattoush adds a vibrant burst to the mezze spread.
