Pita Pita is that little restaurant tucked away by Caf‚ Beaudelaire. It’s not usually frequented by students, who usually tend to go for the Pita Pit and Smiles and Gyros fare. But as one of multiple gyro and pita vendors in town, the Dirt Poor Dining girls had to try it out.

Atmosphere:

KB: We tried to sit outside, only to be attacked by bees. So we sat inside. I can understand the “hole in the wall” theory — the grossest-looking restaurants have the best food — but I couldn’t find the bathroom, or at least I couldn’t see it. That’s a big problem for a person with a cat bladder, meaning me.

KF: Pita Pita is definitely not concerned with charming its visitors by having a cool-looking interior. Once through the screen door, you see white floors, walls and tables. You feel the nearness of the kitchen and the personality of everyone else dining there.

Service:

KB: It’s your standard walk-up-and-get-your-food place. I had to wait a couple minutes for my gyro meat to be cooked, but after waiting for what seems like hours on weekends, two minutes wasn’t so bad.

KF: Service was quick. You order, watch the woman behind the counter put your food together, throw it in a plastic basket and hand it to you. Then you proceed to the left and help yourself to the salad bar. I asked for a plastic fork to aid me in eating my meal, and the woman said something back to me in a thick accent that I supposed meant they didn’t offer dinnerware …

Quantity/Value:

KB: It’s a good chunk of food. Five dollars for a pretty big gyro with as much stuff thrown in it as I want, sounds pretty good.

KF: The raw product didn’t look like much, but once I started eating, I realized that my pita was more than enough. Every gyro and pita comes with a complimentary trip to the salad bar. Add that to a refreshing lemonade, and I was pleasantly full, instead of can’t-think-about-food-or-I’ll-yak full.

Quality/Taste:

KB: It’s pretty tasty stuff. Somewhere between the not-quite-meat of late-night vendors and the fresh-from-the-chunk-of-meat of more authentic gyro-makers, the meat was thick and well-seasoned, although somewhat greasy. The bread nice and warm. I liked all the salad-looking things I put with my gyro, though I’m not sure if it was tzatziki sauce or some other dill creation — either way, it wasn’t overly flavorful.

KF: The pita amazed me with its bread, fresh ingredients and tasty chicken. No matter what combination of things you put on your pita from the salad bar — I am convinced that every combination will be a winner.