José Andrés and his team at award-winning mezze restaurant Zaytinya, led by Head Chef Michael Costa, commemorate this event with a two-week festival, which runs from April 20 - May 3, 2014. The festival will feature celebratory food, cocktails, music and special events. Head Chef Michael Costa will create an array of Mediterranean-inspired dishes rich with flavors and ingredients reminiscent of springtime in Greece. The festival kicks off with Easter Brunch on Sunday, April 20th and culminates on Saturday, May 3rd from 11:30 AM to 4:00 PM with Agorá, a traditional Greek outdoor market event. The market will feature unique Greek artisanal products, wines, and much more. Live music, Spartan warriors, and complimentary loukamades help make for a very festive afternoon. Admission to Agora is free to the public.
various Greek spreads |
Chef José Andrés showed up to mingle with the crowd and snap pictures with Chef Costa and the rest of the Zaytinya team. It was funny to see him so relaxed and having a good time.
Mellow YiaYia |
Greek Easter Specials
Greek Egg
crispy loukaniko (sausage) and breadcrumbs wrapped soft boiled egg
with roasted garlic yogurt, sunflower sprouts
Maroulosalata 2014
housemade fresh myzithra cheese, brown butter hazelnts, Earth n Eats greens
Spit-Roasted Lamb Avgolemono
spit-roasted lamb and dakos hash, feta, fluffy egg, and lemon sauce
Kacamak
traditional Turkish cornemal porridge, soujouk, poached eggs
Mayiritsa 2014
lamb neck avgolemono broth, smoked lamb liver, pearl onions
Lobster Avgolemono
hash brown, poached lobster, lobster tomato avgolemono sauce
Loukamades
traditional Greek donuts, citrus thyme syrup, flower petals
crispy loukaniko (sausage) and breadcrumbs wrapped soft boiled egg
with roasted garlic yogurt, sunflower sprouts
Maroulosalata 2014
housemade fresh myzithra cheese, brown butter hazelnts, Earth n Eats greens
Spit-Roasted Lamb Avgolemono
spit-roasted lamb and dakos hash, feta, fluffy egg, and lemon sauce
Kacamak
traditional Turkish cornemal porridge, soujouk, poached eggs
Mayiritsa 2014
lamb neck avgolemono broth, smoked lamb liver, pearl onions
Lobster Avgolemono
hash brown, poached lobster, lobster tomato avgolemono sauce
Loukamades
traditional Greek donuts, citrus thyme syrup, flower petals
Part of José Andrés’ ThinkFoodGroup, Zaytinya serves an extensive array of various mezze "little dishes" reflecting the rich regional diversity of classical and contemporary Greek, Turkish and Lebanese cuisine. Open seven days a week. Zaytinya is located at 701 9th St., NW, Washington, DC, in the heart of the Penn Quarter. For additional information follow @zaytinyadc and #GreekEasterFest for event updates.