At the “Middleterranean” restaurant—combining the flavors of the Middle East with those of the Mediterranean—they have stuffed “everything we could think of in a pita,” said co-owner Danny Hodak.
The younger sibling of Mr. Hodak’s Taboon, Taboonette is a “rustic, open, mama’s kitchen type of place.” The space is small, but there’s plenty of room to eat at its community tables.
Start with the hummus or tzaziki with pita chips ($4.50) or the haloumi salad ($6.95), made with sauteed goat-milk haloumi cheese and a fresh-tasting dressing of olive oil and lemon.
The pulled-pork pita is a popular sandwich option, with barbecue sauce and a jicama-apple slaw ($8.50; also available as a rice plate or wrap, $10). The kruveet—roasted cauliflower with grilled eggplant and hummus—is another favorite ($7.75/$8.95). Breakfast pitas are available all day, such as the Israeli with tzaziki, chopped salad and a sunny-side-up egg ($4.95).
Taboonette also has sweet offerings, including a spicy and sweet cardamom-rosewater cake with a lime glaze that’s worth saving room for.