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  • Ziryab

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Ziryab
Ziryab
  • Address:
    528 Divisadero Street
    San Francisco, CA 94117
    Neighborhood:
    North Panhandle / USF
  • Cuisine:
    Mediterranean
    Price: $30 and under

Ziryab Details

  • Dining Style: Casual Elegant
  • Website: http://ziryabgrill.com
  • Email: ziryabsf@gmail.com
  • Phone: (415) 522-0800
  • Hours of Operation: Every night 5:pm to 2:am
    Kitchen open until 1 every night.
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Mediterranean, Moroccan, Middle Eastern
  • Executive Chef: Khalid El Mourabit
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Full Bar, Happy Hour, High Tea, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Smoking Area, Smoking Area (patio only), Takeout, Weekend Brunch, Wheelchair Access, Wine
  • Catering: We can cater for parties up to 100 people, but possibly more. Please contact us directly to discuss both menu and prices.

Getting there

  • Cross Street: Fell Street
  • Public Transit: Bus # 24 runs north/south on Divisadero, Hayes 21 runs west/east on Hayes St, only one block away from Ziryab, also #71,6 runs west/east on Haight St, only three blocks away from Ziryab.
  • Parking: Street Parking
  • Parking Details: Street parking is available. The nearby Shell gas station has parking for a fee.
A word from Ziryab
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.
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Diner Reviews
  • "First date..dont usually review but had reservations and all tables were full.. but the possibly owner had the res list in hand, told us to wait shortly at the bar, and two free IPAs that we couldnt even finish before our table was ready. Again completely full tables inside and out, good food! Chicken skewers and lamb. Full bar. Only thing was the restaraunt should be bigger! This was on a saturday night..i bet during the week the ambience is cool too. Perfect for little dinner before a drink date..bars within walking distance.. price just fine."
    Dined on 3/8/2014
  • "it makes the dining experience less appealing - very loud and very young, at least on a Saturday night. Cannot talk with fellow diners with the bar noise level. Food is good, some dishes better than others."
    Dined on 2/15/2014
  • "Consistently very good. Small plates to share or larger plates. Don't miss the lamb meatballs and the marinated feta. Terrific bread. Good wine list. I'd go here once or twice a week if I lived in the City. Tables out front if you prefer outside dining."
    Dined on 1/31/2014
  • "was staying in alamo square and wanted to check out something local. Had the beet salad to start and then the sea bass. Both were done perfectly, not too heavy and had a simple lebanese wine that complimented it nicely. Wine list isn't too diverse but the basics are there. My companion had the lamb and it was also delish. Would go back in a heartbeat. The area around is great for a fun night out on the town."
    Dined on 1/25/2014
  • "Food was good, service was good, but we were seated along the wall opposite the bar at a high table, so not very comfortable or good ambiance since we wanted to eat a restaurant not a bar. If you get a better table it will be worthwhile."
    Dined on 1/18/2014
  • "10/10 would consume chicken skewers and brussels sprouts again."
    Dined on 1/25/2014
  • "Great spot in general. It was like 68 at 8pm so we sat outside and laughed our bums off. Great food and drinks"
    Dined on 1/15/2014
  • "I was so sad to see Ziryab closed a while back, but so thrilled now they've reopened. The new decor is modern and hip and the outdoor heated space in front is delightful. We had a selection of appetizers--mixed mezze, lamb meatballs, sardine tagine, moussaka-- if which were intensely flavorful and unfailingly ddelish. I wish I could have sampled the entire menu. We were a bit late for our reservation time and they were very accommodating. The only minuses *at all* were a TV over the bar area (not a feature I appreciate) and a fairly high decibel level ( though it was a Saturday evening and the place was hopping). Oh and a big plus that the kitchen is open past midnight every night!"
    Dined on 12/28/2013
  • "We went Christmas Eve evening and had several selections from the menu. Lamb meatballs, a mac-and-cheese special, a duck confit with greens special, caramelized pear salad, feta with oil and thyme (and the BEST bread). Great service. great setting, great cocktail selections. Highly recommended."
    Dined on 12/24/2013
  • "Excellent service; very friendly and helpful staff. The drinks were absolutely fabulous! The food was good with decent portion sizes. I'll definitely go back again."
    Dined on 12/7/2013
  • "We took out-of-town friends to dinner and they loved Ziryab! Even though the regular chef was not cooking, the food was very good. Our friends liked the varied menu. There was a party of young women nearby making far too much noise, but we sat in the far back so the noise was not bad most of the time. Waitstaff was very welcoming and attentive, but not polished."
    Dined on 11/25/2013
  • "It's too bad that this place has changed so much. It used to be a great neighborhood spot, and now after their remodel they've hiked up the prices and slimmed down the portions. When they brought out the chicken skewers entree it was laughable how little was on the huge plate. While the food is still tasty, not sure I'll be headed back any time soon."
    Dined on 8/23/2013