The smell of baking pitas wafts from the ovens at Falafel Bistro, where chefs churn out steamy pocket bread and loads of healthy, vegetarian-friendly Mediterranean cuisine. Pitas serve as the base for the eatery’s namesake dish, which stuffs the freshly cooked dough disks with fried spheres of ground chickpeas, herbs, and garlic. Over at the rotisserie, beef and chicken rotate while slowly collecting the heat required to transmogrify into plates of shawarma, and cuts of lamb share skewer space with sliced, impeccably punctured veggies. Each of Falafel Bistro's entrees emerges from the kitchen with a pat of basmati rice, scoops of house salad, and pita frisbee. After diners polish off main courses, they can peel through layers of dough, honey, walnut, and pistachio—the building blocks of baklava—or predict futures that involve cars equipped with fog lights as steam twirls above mugs of mint tea.