Friday, February 12, 2016

Eat-A-Pita to debut Saturday

The opening weekend will be half-price.

Eat-A-Pita to debut Saturday


The very-well-traveled Ralph Kane and Jamie Kelly spent recent summers in Southwest Harbor, Maine, working in the kitchen of a bistro that by day is called Eat-A-Pita and at night becomes the fancier Cafe 2.

Gradually they become enthralled with Eat-A-Pita but soured on the seasonal nature of life in that part of Maine. "We thought it would thrive here," said Kelly, 30, a grad of Drexel's hospitality program who met her buddy Kane, 32, when both worked at Fork in Old City.

On Saturday, Sept. 1, they will open Eat-A-Pita at 128 S. 12th St. (215-925-7482), last occupied by Maccabeam. It's built for speed - a service counter with an industrial-looking dining room full of reclaimed wood.

Eat-A-Pita - and you can guess the menu's focus - nods toward healthful eating. For the white and wheat pitas - which they're sourcing to Maoz - you choose proteins, produce, and a "pour" (various vinaigrettes, a curry sauce, honey mustard, etc.).

The idea is to pour on as you dig in. The basics are $8; you can spend a bit more to get such proteins as shrimp po' boy, salmon croquette, and lamb shawarma - which roasts right behind the counter next to a rotisserie for chicken.

They're also offering panini, soups, and salads,

Menu is here.

Opening weekend prices will be 50 percent off.

Staff Writer
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
Latest Videos:
Also on
letter icon Newsletter