Ziryab started out as a traditional Mediterranean restaurant complete with a hookah bar. The hookah is gone, but the food and cocktails have expanded into new territory while still paying homage to their Middle Eastern roots. For instance Chef Khalid El Mourabit offers nicoise-style sardines with… tomato confit and potatoes, or mussels with saffron mustard sauce. Everything is made in house, from the pita and falafel to the yogurt and spice mixes.
An example of one of Zach Taylor's many signature cocktails is the "Ziryab Manhattan" with date-infused Bulleit rye, vermouth, lapsang souchang-infused angostura bitters, and orange peel.