Opening its doors on December 1 at the trendy Stanford Shopping Center, Zaytinya, a Mediterranean concept by the James Beard Award-winning chef José Andrés, is setting down roots in the Bay Area. As reported by Palo Alto Online, the restaurant will serve up Turkish, Greek, and Lebanese flavors with an ambiance that mimics the breezy vibe of the Mediterranean.
Amidst the numerous food hotspots in the Bay Area, Zaytinya aims to stand out with its homage to traditional Mediterranean cuisine, an effort that concept chef Michael Costa emphasized in an interview obtained by Palo Alto Online. With a kitchen helmed by local chef Andy Cohen, Zaytinya Palo Alto aims to cater to Bay Area foodies seeking an authentic and innovative dining experience. The mezze-focused menu features dishes such as the harissa-topped hummus and the crispy Brussels afelia, adorned with barberries and roasted garlic yogurt.
Speaking of mezze, there's no shortage of selection, with Costa recommending the hummus and the Brussels afelia for those first-time visitors. Costa shared with Palo Alto Online, "You get the kind of crispiness of the Brussels sprouts with the nice creaminess of the yogurt, that little bit of punch from the coriander seed, and then we put this lovely garnish and barberries on there."
Zaytinya not only brings a taste of the Mediterranean through its food but also through its extensive beverage offerings. The bar at Zaytinya Palo Alto will serve Mediterranean twists on classic cocktails, such as a margarita with za'atar air or a pickleback with Turkish spirits, as revealed by Costa, according to Palo Alto Online. A broader selection of wine will also be offered, nodding to the region's renowned viticulture.
The strongly anticipated opening of Andrés’s restaurant at the shopping center has been in the pipeline for more than two years, according to The Mercury News. Andrés, who received the John Steinbeck Award from San Jose State University for his humanitarian work during the pandemic, is well-known for his international culinary prowess as well as his contributions to social causes through his World Central Kitchen organization.
