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- There’s More Than One Way to Skinos a Grape, created by ThinkFoodGroup’s Cocktail Innovator Juan Coronado.
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- Butternut Squash Dolmades: Grape leaves stuffed with short grained rice, pine nuts, raisins and butternut squash, served with cumin yogurt.
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- Foie Gras Petimezoputa: Seared foie gras, traditional spiced grape molasses bread, red wine raisins, sesame halva.
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- Kampachi Marinato: Cured in agourido, Champagne grapes, green chilis, lemon zest, pickled grapes.
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- Prawns Arak : Shrimp flamed in arak, white wine, butter, chives, parsley, tarragon.
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- Mutancene: Border Spring Farm lamb shoulder braised in honey and grape vinegar with almonds, dried plums and apricots.
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- Lebanese-Style Preserved Labne: Served with raisin grape molasses spoonsweet.
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- Muscat Grape Granita: Orange flower scented yogurt espuma, candied orange, lemon verbena.
Last night we celebrated the harvest season of the most iconic fruit, the grape at Zaytinya. The restaurant’s third annual two-week grape festival runs from September 22rd – October 5th.
The food and drinks were exceptional, with my favorites being the lamb dish (Mutancene), the granita, and the cocktail. The Mutancene was a masterful combination of lamb, honey, vinegar, almonds, dried plums, and apricots. The “There’s More Than One Way to Skinos a Grape” (cocktail) is a combination of Skinos, Verjus, Dolin Blanc, Fee Bros old-fashioned bitter, a lemon twist and garnished with frozen peeled grape. It is like the Summer Shandy or Arnold Palmer of the wine world and is delicious. The granita worked wonderfully, with the orange flower scented yogurt espuma, candied orange, and lemon verbena combining to elevate the granita to a level usually unseen in that particular dessert.
We were served two great wines, Ktima Pavlidis Thema Red ( syrah/ agiorgitiko) and Thema White ( Assyrtiko/ Sauvignon Blanc blend).
-JAY
3 Responses
Emily Epstein liked this on Facebook.
Looks delicious! I would’ve loved to try all of those – can’t wait to visit! Is this connected with the Turkish Restaurant Week?
Hi Elaine. No, it isn’t connected to Turkish Restaurant Week.
-JAY