Restaurants in Woodmere

The premise of Pita Pit is simple—fast food can still be healthy. Though the menu is populated with several prebuilt pitas, including chicken caesar and philly steak, patrons can also build their own from a lengthy list of ingredients. Everything from black beans to dried cranberries mixes with meats, cheeses, and one of the eatery’s signature sauces in Lebanese-style pitas, the thinness of which keeps carb counts low relative to burgers on heavy buns or pizzas topped with baguettes. Scrambled eggs fill a variety of breakfast pitas, and vanilla frozen yogurt creates a thick foundation for smoothies blended with juice and real fruit.

The jam-packed pitas at The Pita Pit offer the convenience of fast food but with an arsenal of fresh, healthy ingredients. The breakfast plate piles avocado, scrambled eggs, hash browns, and veggies into a white or wheat pita ($5.49). Should you prefer lunch or dinner, accommodations abound in traditional form with a gyro ($6.25), as well as innovative incarnations such as the jaw-unhinging Dagwood club, with turkey, ham, and roast beef ($6.99), and the Chicken Crave, with chicken and ham ($6.75). Vegetarians can nosh on pitas sprouting with falafel ($6.25), hummus ($5.29), or veggie steak, a wheat protein imitation of cheese steak, chicken, or birthday cake ($6.50). Build your own pita by choosing from a potpourri of stuffings, including pickles, mushrooms, jalapeños, pineapples, and 16 sauces. Any pita can be turned into a salad by yelling "fork style."

City Greens' team of chefs and farmers nurture heads of baby bibb lettuce and leaves of kale in hydroponic gardens, where they are safeguarded from pesticides and soil contaminants before blossoming into the eatery's signature salads. Behind a tiled mosaic counter, staffers mingle seasonal and locally sourced ingredients into salads inspired by club sandwiches, Mediterranean cuisine, and fashion statements from the Garden of Eden, dousing them with more than 11 dressings, such as fig balsamic vinaigrette and truffle caesar. Soups du jour round out the menu alongside hearty wraps, kombucha, and specialty juices. Light from mod silver pendant lamps glints off the dining room's chrome-accented furniture, offset by vivid green walls, a big-screen TV, and colorful paintings of geometric shapes.

Twinkling string lights pepper the high ceilings like sprawling constellations. Imported beer bottles sit contentedly in a row against the canary-yellow walls. Around it all swirl aromas that conjure visions of German dishes laced with globetrotting influences from Poland, Hungary, and even France. With the click-clack of Jagerhaus's kitchen door, waiters arrive to populate blue and golden tablecloths with soft baked pretzels, sausage plates, and veal or pork wiener schnitzel. Towering one-liter glasses rise to punctuate expressions of cheer, spilling sunny drops of Hofbräu hefeweizen and earth-toned rivulets of darker lagers from Spaten and Paulaner. While sipping an Italian Lavazza coffee, diners can sink forks into a german chocolate cake or cruise the eatery's WiFi for ways to craft lederhosen from leftover corned beef.

The District dovetails classic New Orleans cuisine with modern entertainment in its dining room, stacked with on-screen entertainment and rustic wood furnishings. Exposed-brick walls harbor the aromas of freshly piled poboy sandwiches and plates of jambalaya with red rice and beans. Behind the wraparound bar and its small skyline of spirited beverages, bartenders augment the creole-tinged eats with wine, bottled beer, and 11 draft beers. A massive 82-inch TV flickers amid seven smaller 55-inch flat-screen TVs, chattering sports stats in unison like Snow White and her dwarfs explaining basketball to Dopey. In addition to televised entertainment, The District's quiz show, aptly named Jeoparty!, lavishes winners with prizes every Tuesday night.

In 1976, Augle Lopez finally realized his dream of opening a restaurant that ushered some of the French Quarter's charm and hospitality into neighboring Harahan. His mission is evident in the menu, which blends approachable, homestyle Italian fare with fresh seafood and creole standards. Chefs ladle house-made marinara over delicate angel-hair pasta, dress fresh seafood with classic lafitte and meunière sauces, and fry catfish and shrimp to a crisp, golden brown. Smilie's also hosts large-scale events, such as weddings, banquets, and support-group meetings for oxygen addicts, within their large banquet hall adorned with flowers and white tablecloths.