According to my friend who is a Lebanese chef, traditionally arayes are spread thin (think: more quesadilla, less hamburger). If you can, seek out Middle Eastern pita, rather than Greek ...

Dumot certainly took some pointers from Galit, but Laimoon’s pita is distinct thanks to a three-day cold ferment which gives the bread a little bit more funk. But Laimoon isn’t a fine dining ...

Hazem Tabahi, vice president at Pita Inn, tells Eater that they’re working on the plans for the new restaurant. They’re unsure of the number of tables but hope to have room for more than 200.

Pita House has thrived on consistency. The cousins will honor that. There are no plans to change the booths or the cash or check-only policy. But there has been a push for a more strategic social ...