We dined at Zaytinya the week it opened in the Ritz Hotel in NoMad, being there for their first Friday night. The staff was attentive and still learning, something I’d expect during their first week. By the time you’re reading this, I bet the team worked out the kinks we experienced.  

Zaytinya is one of José Andrés’ establishments, with his original one in DC and a short-lived one in Dallas. As you know, he’s that culinary angel who does humanitarian outreach through World Central Kitchen.

We started with cocktails. I tried their Ankara Rye Club, made from Old Forester rye whiskey and sweet vermouth seasoned with fresh thyme, cumin and aromatic bitters ($19). My dining partner enjoyed their 3 pm in Istanbul made with vodka, grapefruit, Aperol, lavender and tea, flavored with mint, vanilla and lime ($19).

Our attentive waiter placed a basket of warm puffy bread pillows on the table, then poured olive oil to dip. We also broke off pieces of that bread for eating their thick tzatziki ($11) — Greek yogurt with cucumber chunks and dill — and hummus topped with spiced ground lamb, pine nuts and pickled veggies ($14).

Our crispy Brussels sprouts ($15) with barberries and garlic yogurt and the smoked mushrooms ($18) combined with dates and walnuts arrived before we finished our other dishes. That was fine, but when the server came with our seafood and meat selection, we had no room at the tiny table for more plates. 

I requested they bring them later. When the server did, the chunks of leg of lamb ($16) were overcooked yet not hot. The accompanying tabbouleh, charred tomatoes and tahini sauce made it palatable. I wondered, did they hold the dish in the kitchen? The scallops were also at room temperature and a bit too raw to enjoy. 

I bet they will have ironed out the service and food-temperature issues by the time you read this.  

I do recommend a visit. I know I will return. 

Zaytinya at the Ritz-Carlton
NoMad
1185 Broadway (near 28th)
New York, NY 10001
(332) 249-8160
newyork@zaytinya.com