Until we develop our own pita recipe, we’re using a new kind of bread baked in Massachusetts. Most of you have probably noticed the change. It’s thinner and harder to cut, but it puffs up beautifully in the oven.
If you’ve had it, what do you think?
31 July, 2013: We expected a busy day at MIT. But we were totally unprepared for this. The lines were massive. You were all so kind and happy and patient (as our wait times started to build). We ran out of food. First it was tomatoes, then cabbage, then onions, then falafel, lemonade, iced tea, hibiscus, fries. I gave refunds… Read More
1 August, 2013: We’ll be serving lunch 11am-3pm today right outside the Park Street MBTA stop. Free fries if you’re a lunch customer (meaning you’re buying lunch with us). Come by. Julian (truck manager) and the crew have been missing you. I’ll be there too, and Ayr. We’re going to make it a beautiful afternoon. Welcome back everybody! Read More