Pink Package Store
At The Pita Hut, diners look in on an open-air kitchen as creative chef Joseph Matta and a troupe of cooks craft Mediterranean meals with grilled and roasted meats, fresh produce, and handmade sauces. At dinnertime, the restaurant endures a moonlit transformation into Joseph's Table at The Pita Hut, and entrances eyes of evening foragers with a roster of dinner specialties during full-service suppers. Incisors sink into stuffed grape leaves ($10.99) bursting with a medley of lamb and beef tucked in with homemade yogurt. Shrimp adobados ($13.99) satiate tummy grumbles with a conga line of grilled chipotle jumbo shrimp wrapped in bacon as tightly as the nylon-clad legs of an overweight circus bear. On a patio lit by intertwining strands of tiny white lights, drained wine glasses ($3.75) and baklava flakes ($3.49) disappear from tables by the capable hands of a nocturnal wait staff as pungent aromas twirl from snaking hookah arms.