Beeftaki, available as a pita, can also be served on a Greek salad. The ground beef had been lightly seasoned, and given a good char. It went well with the sharp, salty salad spotted with onion, cucumber, tomato, banana pepper, and feta. And a pie with greens and feta sounds heavy, but this version managed to stay light, thanks to lots of spinach and leek tucked beneath the flaky brown crust.
Whaddapita is open for dinner too, and serves wine and beer. But I think it's in transforming the quick lunch that it has the greatest potential. It's affordable: the pitas are only $4. The servings are small enough that the poor might stay slender, while the rich might order two. And Whaddapita, with its trademarked name and second location in New York is ambitious and entrepreneurial in the way that future college graduates will need to be if they want to make it in the new economy.
Brian Duff can be reached atbduff@une.edu.
WHADDAPITA | 408 Forest Ave, Portland | Mon-Sat 11 am-9 pm | Visa/MC/Amex/Disc | 207.773.8111
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