In San Bernadino, California, there's a small museum at the location of the original McDonald's restaurant. Another historical site exists in Des Plaines, Illinois, where the first Ray Kroc franchise opened. There's also a museum in Corbin, Kentucky, where Kentucky Fried Chicken debuted. These chains are adored by some, hated my others, and just accepted as part of the landscape by many. Regardless, they've become such powerful economic and cultural forces that their origins are a source of curiosity. Turning to a locally-based chain with an entirely different menu, image, and approach than the fast food behemoths, will fans of Pita Jungle one day revere the first site in that rapidly growing brand of restaurants? If they do, they'll make pilgrimages to the still-operating original Pita Jungle in Tempe, just across the street from the Dorsey / Apache light rail station.
Pita Jungle started in the little L-shaped strip mall at this corner in 1994. Then, as now, the menu emphasized a strong Mediterranean influence, although not rigorously Middle Eastern and open to influences from other food traditions. Also fundamentally unchanged over more than a decade and a half is the artsy decor and casual feel of all Pita Jungle restaurants, which will number a dozen once planned restaurants in Downtown Phoenix and in Tucson open. That's right, Pita Jungle has grown into a serious chain, at least within Arizona, with locations ranging from the college town atmosphere of Flagstaff to the upscale shopping mecca of Scottsdale Fashion Square. No matter how big the Jungle grows, Tempe seems to come closest to maintaining the restaurant's original spirit.
What is that spirit? It seems to be a come-as-you-are atmosphere combined with food that is heavily, although far from exclusively, meatless. Unlike many 100% vegetarian or vegan restaurants, Pita Jungle does not engineer many imitation foods from meat analogs like tofu, tempeh, or seitan. Instead, the food celebrates legumes, grains, and vegetables on their own terms. Even those items that incorporate chicken, salmon, or even the occasional serving of beef do not typically allow the meat to dominate, but instead make it one of several contributors to a mix of tastes and textures. It's a good approach to nutritious eating that is complicated only the restaurant's large portion sizes. Doggy bags are a good idea here. Otherwise, a generous platter of low-fat food may end up just as caloric as a more modest serving of something indulgent.
As the restaurant's name all but screams, pita bread is king here. It shows up as the dipping medium accompanying starters like the spicy cilantro-jalapeno hummus or the intense garlic dip. It returns as the wrapper around sandwiches based on chicken shawarma or falafel. It forms the foundation of pizzas or open-faced sandwiches like the aptly named "One Thousand Beans." In a crisper form, it makes an appearance as chips on the brilliant lentil fatoosh salad, which overflows with copious romaine lettuce, little legumes, brown rice, and in a bit of decadence, a fried onion garnish. Of course, there are exceptions to the pita rule. Three different types of meatless burgers come on whole-grain breads instead. The black bean one is probably the best, with its appropriately Southwestern accompaniments of pico de gallo and blue corn chips.
Due to the hearty portions, it's rare to conclude a meal at Pita Jungle with room for dessert, but for those rare occasions when the sweet tooth overpowers satiety, the baklava, an obvious fit with the restaurant's Mediterranean-inspired menu, is a good choice for two to share. Ditto for the rice pudding. Drinks include a homemade lemonade that errs a little on the sweet side, smoothies, and a good selection of wine and beer. Efes Pilsner from Turkey seems a good brew to match with the semi-Middle Eastern food. Okocim Full Pale from Poland is a less obvious match, but still a successful one. In the wine department, a bottle of Mark West "Pinot for the People" is an affordable and suitable pairing with the garlicky, zesty flavors of much of the restaurant's food.
Pita Jungle's one weakness is the service, which is erratic. Some days it's instantly attentive; other times, it takes several attempts to place an order. It's not a place to linger for hours, but also not a place to visit when speed is of the essence. The staff are always friendly, though, and the crowd varies from business people on lunch break to families with young children. The latter group is accommodated with high chairs and a kid's menu. With a dozen sites, Pita Jungle is nowhere near as big as international chains like McDonald's and KFC, but its growth in just over 15 years has been impressive. Not only is the chain's original restaurant still in operation, but it was audaciously expanded right in the middle of trying light rail construction a few years ago. That outcome is probably even better than a Pita Jungle museum.
1250 E. Apache Blvd., Tempe AZ 85281
Map
(480) 804-0234
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