Michele StuevenThe world-famous chef and philanthropist José Andrés’s cutting-edge footprints and Mediterranean tentacles are taking a firm hold on Los Angeles. The latest additions to the LA dining scene alongside his DTLA San Laurel in the Conrad Hotel are Zaytinya and Butterfly at the Shay Hotel in Culver City.
On a culinary level, Zaytinya is as approachable as it is exciting. The Spanish chef’s Mediterranean and European perspective highlights the techniques and traditions of Turkey, Greece, and Lebanon. The setting, which reflects the blue and white tones of Santorini in Greece, and the menu are as fitting for a power lunch for members of the surrounding studios as they are for a relaxing Girls’ Day Out.
Available for dinner, and something the Andrés group has perfected is the chef’s experience prix fixe menu, a generous lineup that reflects Zaytinya’s best dishes.
Chef’s Experience at Zaytinya by José Andrés (Michele Stueven)
Each course comes with four different tapas, starting with a mezze of creamy hummus topped with harissa chile crisp, baba ghanoush, paper-thin slices of air-dried cured beef, and bulging stuffed dolmade grape leaves alongside a bottomless basket of balloon flatbread.
The second course includes a smoked beet salad with fresh clementine segments, falafel, tender grilled octopus santorini on top of yellow split pea puree, and the highlight – scallops seared to perfection in dill yogurt, green apples, and pea tendrils.
Course four consists of crispy Brussels sprouts with barberries, tender grilled lamb chops with smoked labneh, super garlicky tzatziki, and that irresistible harissa chili crisp. There’s also a grilled chicken skewer with grilled tomatoes and a show-stopping imam bayildi, inspired by the preparation from the Ottoman era with eggplant, onions, and tomato that have been slowly cooked in olive oil and spices and topped with pine nuts.
Zaytinya lamb chops grilled to perfection on smoked labneh (Michele Stueven)
Two deserts satisfy assorted palates. The decadent, warm chocolate cake has a molten center and is served with Turkish coffee syrup, ice cream, and roasted pistachios. A personal favorite, the mini Greek yogurt parfait is made with muscat-soaked apricots and vanilla yogurt, dusted with pistachio powder.
Celebrating 15 years of emergency service, Andrés World Central Kitchen organization has been on the front lines feeding victims and first responders of the recent Southern California Wildfires. Free meals are still being served to those in need here: https://wck.org/news/meal-locations-ca
Martha Stewart and Andrés are currently filming a new cooking competition series, Yes, Chef! in Canada, which is scheduled to premiere on NBC this spring, and Andrés will soon be opening the LA outpost of Bazaar Meat, a stand-alone restaurant within The Grand LA downtown.
Muscat-soaked apricots and vanilla yogurt with pistachios for dessert (Michele Stueven)