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Lebanese native Roland Semaan opened this Lebanese restaurant that makes its own pita bread for a take on pizza called, yes, "pitzas" and "sandweechet," wraps stuffed with marinated meats and spread with garlic aïoli. With housemade mezze like hummus, tabouleh, and baba ghanouj, plus platters of grilled meats, the small spot should give competition to similar, packed Middle Eastern neighbor Café Mogador. The atmosphere combines soft lighting and clunky wood tables with stone-toned exposed brick and tile walls. Plus, the owners scored beer and wine licenses to pour some Lebanese bottles. — Alexandra Vallis