Zaytinya’s Greek Festival Keeps Easter Going and Going…

Written by Anita
April 11, 2009

Photo Credits: Pablo de Loy

Why should we experience the delectable foods of Easter but once a year? Zaytinya’s 2nd annual Greek Easter Festival lets us enjoy two whole weeks of Easter specialties April 13 through 26. (Click here to see our coverage of last year’s festival.) Want to get into the holiday spirit? Then stop by head chef Mike Isabella’s spit roasted lamb demo on Easter Sunday for a taste of what the festival has to offer. Zaytinya also will be dishing up spit roasted lamb—tender shredded lamb, served with fresh pita and creamy tzatziki—to go daily ($7!) during the festival on its outdoor patio (weather permitting; noon-2pm). Wash it down with a refreshing glass of mint-lemon iced tea, and you’ve got yourself a great meal on the go. Chef Isabella’s special Greek Easter Festival menu will include such delicacies as whole spring lamb (courtesy of EcoFriendly Foods) carved tableside with oregano potato and latholemono (a Greek oil and lemon sauce); rack of lamb with smoked yogurt, lemon-olive crumbs, and cucumber-verbena sauce, and arni krasato—a whole roasted leg of lamb with wine, garlic, and allspice, accompanied by Greek-style couscous with tomato, cinnamon, and mizithra cheese. Want the complete Easter experience? Then reserve your seat now for the Easter Wine Dinner (featured on gregslistdc). The evening will highlight special offerings from chef Isabella accompanied by delicious Greek wines from Dionysos Imports and also will include some rarer traditional Greek Easter dishes (our favorite was the lamb sweetbreads—lightly crisped, yet still plump and juicy). Zaytinya's 2nd Annual Greek Easter Festival....hop to it!
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