Fresh Ingredients

Fresh isn’t a second language to us.

We speak the universal language. The original language of good eating and fresh, flavorful living. The language of taking your time and doing things right. We bring new meaning to words like “delicious” and “handmade,” while “microwave” and “reheated” don’t even exist in our vocabulary. We believe in more than simply serving fresh food. We embrace a fresh way of life, and invite you to become fluent in our language.


How to speak Mediterranean


pita [pee-tuh]

Fresh is an understatement. At Pita Pita, pita has never so much as seen the inside of a plastic bag. Made by hand, the old-fashioned way. Baked fresh daily in our wood stone oven. And best paired with…just about anything.

tzatziki [za-zee-kee]

Don’t let the crazy spelling scare you–it’s okay to get freaky with tzatziki. This delicious blend of yogurt, chipped cucumber and mint makes a fine dip, dressing, topping, and even a successful solo act.

falafel [fuh-lah-full]

How do you falafel? Oven-baked, or gently fried in all-natural vegetable oil? At Pita Pita, you choose. Either way, they’re crisp on the outside, pillowy soft and bursting with the flavor of mashed chickpeas and spices within.

shish kabob [shish kuh-bob]

Call me Kabob for short. Grilled over an open flame and served hot right off the skewer, and paired perfectly with cool tzatziki or fiery hot sauce.

hummus [hooooo-m-uhs]

Pronounced with a long “hooo,” because there’s nothing ho-hum about it. From cilantro to jalapeño, we make four house varieties fresh every day, because you know what they say about variety.

baba ghanoush [baba ga-nooj]

Some eggplants are destined for greatness. Steamed every morning until they’re pull-apart tender, then combined with fresh-squeezed lemon and garlic sesame tahini sauce. Tear off some fresh-baked pita for the perfect serving “spoon.”

lunch [lunch]

If you’re eating at your desk, you’re doing it wrong. Across the Mediterranean, lunch isn’t just the hour between meetings. It’s an experience. A moment in the middle of the day to replenish the soul as well as nourish the body. Spend your next one with us, we’ll show you how it’s done.

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tabboule [tuh-booo-leh]

It’s all about the parsley, finely-chopped and flavorful. Or maybe it’s the fresh mint leaves. Or the crisp texture and wholesome goodness of cracked wheat. Or that perfectly Mediterranean combo of vine-ripened tomato, lemon juice and olive oil.

fatoosh [fuh-toosh]

It’s not a side. It’s a rejuvenating summer getaway for your taste buds, co-starring this colorful chopped cucumber salad dressed in our tangy sumac vinaigrette.

sumac [suh-mock]

If we had secret ingredients (we never will), sumac would be at the top of the list. Nothing matches the tart, almost citrusy flavor of this ancient Mediterranean spice, whch is why you’ll find it playing a starring role in our house vinaigrette.

garlic [gahr-lick]

If you think you know the power of this unassuming clove, think again. In our kitchens, we’ve dared garlic to be greater and aim for a higher level of healthful flavor. And whether it’s crushed, dried, grilled or marinated, garlic answered the call.

dolma [dawl-muh]

Goodness all rolled up. Stuffed grape leaves make a perfect snack or side. Here’s a tip: try dipping them in any of our house-made hummus.

kafta [kaff-ta]

How we do hamburger in the Mediterranean. Lean ground beef, sautéed in olive oil and seasoned with parsley, deliciously balled-up and served into a fresh-baked pita pocket with tomato and cucumber relish.

love [luv]

Real food takes passion. And vice versa. At Pita Pita, we cook for hours every day, so that you can enjoy a fresh, flavorful meal any time you walk through our doors. We start with whole ingredients, prepared from authentic recipes handed down in our families for generations. We could probably find easier ways to do things—but when you love what you do, you wouldn’t dream of it.

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