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Zaytinya Restaurant Review: Zaytinya takes its name from the Turkish word for olive oil, perhaps because there is no Middle Eastern word for melting pot, which is a better descriptor given the variety of meze on the menu. The array of small dishes from the kitchen of noted chef José Andrés includes bites from the cultures of Greece, Lebanon and Turkey. The meze create the drama and the happy guests create the buzz that results in a cacophony that some find out of control. Whatever the noise level and however long a wait for a table, it’s hard not to be won over by the garides me anitho, shrimp flavored with dill, shallots, mustard and lemon juice, teasing the palate with every bite. The seared salmon is crispy in its preparation that combines herbs in the marinade and with a roasted garlic yogurt to add a soothing, savory component. And for the price of a small plate, you get fine dining-caliber garnishes, like micro cilantro. Dessert may not be the first thought after a dinner of small plates that became a full meal, but the black cherries soaked in Muscat and served with Greek yogurt and a house-made cherry sorbet is always a welcome finale. The wine list includes an extensive Greek selection along with white wines from Château Musar in Lebanon and a Cabernet Sauvignon from the Judean Hills in Israel.