On Dec. 8, 2005, Initiative 901 went into effect.

Washington State smokers were no longer welcome in “buildings and vehicles open to the public and places of employment, including areas within 25 feet of doorways and ventilation openings unless a lesser distance is approved,” the regulation stated.

Bars struggled and smokers grumbled, but for the most part, people adjusted. Businesses serving a niche scene were not so lucky. Seattle hookah bars and lounges suffered and many closed, leaving just one open for regular business: the Zaina Café on 1st.

Happily, those people who enjoy the social aspects of smoking shisha — tobacco steeped in flavored molasses — from a Middle-Eastern water pipe can find a delightful venue at Zaina’s. The restaurant-bar-hangout-hookah lounge moved from its Cherry Street location after the ban was enacted. The new facility has a large outdoor courtyard, complete with comfy couches, cabanas and fire pits.

Locally, most shisha available to consumers comes from one producer, Al Waha. Zaina’s offers a few dozen flavors, all from Al Waha, so potential patrons might ask themselves why smoking at Zaina’s would be special. Not everyone owns a hookah — and those who do may not be able to use it at home. But set up can be difficult and the experience of Zaina’s workers goes a long way to make the smoke a little sweeter.

“Mixing makes a very big difference,” said Kyle Thomas, a self-identified regular. He noted that poor blending of flavors or sloppy preparation can make for a bowl that tastes horrible or doesn’t smoke well.

Unique recipes make smoking an exciting experience for the senses. Newcomers to the scene might like to try grape by itself, or a simple combination of flavors, like a crisp apple-mint. A custom mixed bowl of pomegranate, lemon and peach tastes more exotic, and banana, melon, grape and mint make for a complementary combination that goes down smooth and clean.

“If you’d make a smoothie out of it, it’ll be good,” said sophomore Tommy Yacoe.

Visitors clearly come for the freedom to smoke hookah with old and new friends.

“We wouldn’t come here if they didn’t have hookah,” said Jeff Davidson.

Zaina’s standard Mediterranean menu may not be unique, but it does offer plenty of tasty dishes and drinks to enjoy before, during or after a smoking session. Gyros are available with lamb, beef or chicken for $5.99. Warm bread wraps, meat with vegetables and delicious tzatziki are available. Hot Turkish coffee is served up from a carafe right at the table. A shawarma chicken plate, with rice, vegetables, salad, tahini and pita bread is authentic and worth it — more for the quality than the quantity.

Unfortunately, the family-like atmosphere accompanied by cuisine comes at a price: for $22 a bowl, Zaina’s tobacco isn’t a cheap smoke — a 50-gram package of Al Waha, enough for about two full bowls, costs around $4 at Ave smoke shops. However, given the choice between Zaina’s and the on-again, off-again Rabbit Hole, though, the choice is clear.

“I would rather huff a fart like a bong hit out of Anna Nicole’s ass, hold it and then gently exhale it as if it were fine pot,” said Colin Jenkel. “Than go back to the Rabbit Hole.”

Reach A&E editor Maddie Hall at arts@uwdaily.com.