A fresh start on North Main
Pita Bite specializes in Lebanese dishes, but Frank says they prepare many of them a little differently than most places. For instance, they cook shish kabob sans skewer.
"When it's on a skewer, you never know if it's a leftover," Frank explains. "Ours is always fresh. We marinate the meat, then slice it into layers and sauté it on a griddle with onions and flavored Lebanese spices." Other Middle Eastern entrees include chicken kabob and beef and chicken shawarma. The restaurant rounds out the menu with seafood, steaks, sandwiches, burgers, and salads, with lunch entrees starting at $8 and dinner entrees at $12.
The brothers are natives of Lebanon. Frank, fifty, moved to Chicago in 1984, and Ed, forty-two, joined him two years later. Frank studied to be an engineer, but a year shy of his degree he decided he didn't want to work for anyone and left school. After trying out several different entrepreneurial efforts, including driving a cab, he settled on the restaurant business, opening his first place twelve years ago. Ed, who'd spent the previous six years running a limo service, followed suit with his own restaurant, and soon the brothers co-owned a third.
Frank, who'd started a family in Chicago, was firmly settled there, but Ed, single and restless, moved to Ypsilanti last year to see if he'd like living in a smaller city. He likes it so much that he convinced Frank to relocate and open Pita Bite. Frank's glad he did. "We were looking for a good place to open a business and [a good place] to live at the same time," he says.
You might also like:
The Suffering of Kanwar Sandhanwalia
Bandito's owner thought he'd be closed for six hours. That was nine months ago.
Innovative multiethnic mash-ups
The Evolution of Esquire Interiors
Wanda Barron's drapery business led the way.
|Henry Thoreau, Train-window Botanist, by Tim Athan|
|Subscribe to the Ann Arbor Observer|
|Healthcare in Saline|
|Nightspots: Tap Room|
The Jewish Film Festival
|Remembering Terry Heck Seibert, by Davi Napoleon|