With an open interior that spans 3 floors and glass walls, to the offshoots that hold 10 or so tables in a modern minimalist yet color accented environment, restaurant week brought out a variety of options to taste in the comfortable yet sophisticated environment.
Puffed pita bread is brought out pipping hot, endless baskets will fill the evening for you to tear and dip into the upcoming plates:
Freshly made baba ganoush , slow roasted, and baked with olive oil and paprika..delicious
Grape leaf wrapped dolmas... Tomato basted rice, rich in flavor an served with a tart Greek yoghurt:
Sautéed shrimp in dill and lemon, fantastic flavors:
An interesting approach to lamb souvlaki.. Marinaded lamb strips cooked to a nice medium, served on a lettuce wrap and topped with garlic bits and a dab of a yoghurt dill sauce:
Eggplant styled cakes... Baked eggplant then lightly floured and fried in an outer crisp.. Topped with a roasted garlic yoghurt sauce...
A perfectly seared sea scallop, fresh dill and yoghurt sauce:
A spanakopita like no other, spinach and feta rolled up in a light filo pastry:
Seared salmon with cucumber tzatziki:
The apricot yoghurt dessert was amazing.. Rich and creamy with sweet apricot flavor:
And the classic Turkish delight, a nougat tasting ice cream..
Tasty Turkish treats await you at Zaytinya...
- Posted from my iPhone
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