By DCist Contributor Josh Kramer

Who needs a cellphone camera when you have a pen and paper? Drawn to Flavor highlights local dishes and drinks in vivid watercolor. In these posts, Illustrator and journalist Josh Kramer tries to honor all the energy and creativity that goes into making food beautiful and delicious.

Zaytinya (701 9th Street NW) may not always get as much attention as some of the other restaurants created by Chef José Andrés, but I’ve always enjoyed it. The various mezze, small plates of Turkish, Greek and Lebanese cuisines, are often interesting, beautiful, and delicious.

On both Easter Sundays, April 5th and 12th, Zaytinya is offering a pre-fixe brunch ($35) and also introducing new seasonal springtime dishes. At a recent media event, I was able to try a number of the dishes. Here were three favorites, from left to right:

Roasted asparagus spiced with the Middle Eastern herb mix z’atar pairs nicely with labneh (Greek yogurt strained to a thicker consistency) and a tart rhubarb puree.

The super savory lamb shoulder spins over a fire for hours before being hashed and combined with feta cheese, hard barley bread, and foamy avgolemono, a lemony egg sauce.

Finally, sustainably sourced Ruby Veal from heritage Randall Lineback cattle is used in a raw, Lebanese Kibbeh. The spread is served with radish, mint, and pita chips.

Illustration by Josh Kramer.