Pita Perfection

I’ll admit that I often pepper the chef with internet suggestions. Some things I see as I scroll endlessly through the many, many food accounts I can’t help but follow, or the restaurant menus that wing through my inbox. He’s a good sport with the amount of “look at this” notes he gets daily. I recently sent one about a trend I’d seen of chopping Italian meats into a mix rather than layering on a sandwich and Yumm. I was taken. You know when you get an Italian sub and the meats are layered but you don’t get to taste all the meats and cheeses and vegetables at the same time because it’s just impossible the way they are all stuffed in there? Yes, that’s something that bothers me. So, this chopped business! Yes. All mixed?! And then he suggested a pita, because really there’s usually too much bread. And also, what if we add our house made dressing. Ummm ok. Because then people can pick a flavor. And also they can pour it into the pita OR use it as a dip. So much joy. So, check it out. Order it up. Get one.