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Jul 23, 2013 1 min read

Ziryab Gets a New Look and a Full Bar

Ziryab Gets a New Look and a Full Bar
The bar and interior at Ziryab. Photo: Dana Massey-Todd. ©
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A report from Dana Massey-Todd. Thanks to a tip from a reader, we learned awhile back that ZIRYAB on Divisadero is reopening with a new bar program, a revamped menu, and a face-lift. Owner Salim Nasser has redone the interior, with moodier paint colors and art that evokes the restaurant’s namesake Ziryab, a ninth-century musician and inventor of the fork (nice work, that). They’re also opening up the back patio, with new seating and greenery, so they’ll end up with both a front and rear patio area.

The bar program is being run by Zach Taylor (check out an interview with him on Haighteration here), who previously worked at Hog & Rocks. He’s created a drink list that incorporates the flavors of the Mediterranean, with drinks built around the anise-based spirit arak, pomegranate, and yogurt. The Ziryab Manhattan is made with date-infused Bulleit rye, Lapsang souchong tea, and a touch of arak; the Ostwald Ripening has arak, yogurt liquor, Pavan, and freshly grated cinnamon. There are nine beers on tap that haven’t been finalized yet; Taylor reports that there will be at least a couple of rotating handles, plus some bottles of Belgian beers. They’ll be pouring wine primarily from Spain and Portugal, with a few other Mediterranean offerings available as well.

In the food department, look for updated interpretations of Mediterranean food, ranging from Morrocco to Jordan to Turkey. They’ll have a vegetable tagine, a merguez flatbread, and a roast duck with lentils, chard, and dried cranberries. Shawarma and kebabs will be cooked over the charcoal grill; take a look at a sample menu here. The chef, Khalid al Morabet, will also be offering daily specials to keep things interesting. Opening is slated for early next week, hopefully Monday July 29th or Tuesday July 30th. Hours are daily 5pm-1am. 528 Divisadero St. at Fell, 415-522-0800.

The bar and interior at Ziryab. Photo: Dana Massey-Todd. ©

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