Sahara Kabob [Was- Big Buns & Pita]

How can you go wrong with a name like this?! Fun atmosphere coupled with tasty food that is way under priced. Located next to the old Cafe Salamera space on N. Clark St. The best part is the owner (although the business card says "Your Host")...Shaba K. Wishing this place the best of luck!

[note: I apologize for the bad pictures, but I was trying out a new cell-phone camera, which is not that good for photographing food close-up]

At first glance, Big Buns and Pita appears to be a typical fast food venue. It has fluorescent lights and Formica tables with a few Vienna Beef posters taped to the walls. There is a counter at the rear of the room where you place your order. It is decorated sparsely (actually, it is not decorated at all), but very clean. It has the look of any number of hot dog and burger joints in the area. However, when you look at the menu, you realize that BB&P is not your typical independent fast food establishment. Along with the usual dogs, burgers and gyros are listed many Assyrian specialties ranging from falafels to braised lamb shank.

So far, I have eaten at Big Buns and Pita a couple of times, ordered take-out from there a couple of times, and gotten delivery once. I can state with confidence that the quality of the food has been consistently inconsistent, varying from 'eh' to excellent. That said, the prices are so reasonable, it is hard to fault them for a few missteps. However, on the whole, lately it has leaned towards the excellent side (I think they are either getting their routines worked out, or I am learning what to order, or I am starting to fall in love with the place, or all of the above). One significant recent improvement has been the quality of the pita. They have gone from using a thicker (possibly store-bought) variety, to a very thin, floury and freshly made type. Although it is great to have an Assyrian place in the neighborhood that delivers, I think this type of food suffers from sitting too long. I have had my best meals from BB&P when I either ate there or didn't call ahead for carry-out. Plus, if you eat there, you get FREE soda refills.

I love having Big Buns in the neighborhood, because there is something on the menu for everybody. There is a fairly good selection of vegetarian friendly dishes, as well as hot dogs, burgers, gyros and beefs for the kids or less adventurous eaters. They also have a $4 lunch special which includes soup, salad, rice and your choice of a Chicken or Kefta Kabob or Shawirma. Most of the entrees come with a small bowl of lentil soup, salad, torshi (pickled vegetables) and beets with a choice of rice or couscous. Some entrees also include a bowl of tomato/bean stew to pour over the rice. The menus have several coupons for free appetizers and such (including one for $5 off on a $30 order).

Here are my impressions of some of the dishes I have tried with a few bad cellphone pictures (which I will eventually replace), and some comments on a few dishes I want to try.

Fatoush - Cucumbers, tomatoes, green peppers with parsley, mint, olive oil and lemon juice. This was OK, but it was made with lettuce, so it more like an American salad. Not bad, but not what I expected. It comes with crispy toasted thin pita chips, which are very good, unless they have been sitting soaking up the dressing.

Hummus - This was also just OK. It was blended smoother than I like it, and it was a little bland, but not bad at all. A bargain at $2.19

Baba Ghanouj - This was also blended smoother than I like it. It was a little light on the garlic for my taste, but it had a definite smoky flavor. Another bargain at $2.19

Beef Shawirma - Like at most places, the Shawirma (called 'Gus' in Assyrian) is a little inconsistent depending on how long it has been on the rotisserie. The first two times I had it, it was wonderful. It was juicy and flavorful with little crispy charred bits. Perfect. The next time I had it in a sandwich, it was a little dry and chewy, but still pretty tasty. Like I said, I find that sort of inconsistency is pretty common with this dish. Like Mr. Loaf said, two out of three ain't bad. At least they don't let it dry out, then try to re-hydrate it in the juices. That is the worst.

Hummus with Shawirma - Now you're talking. Throw some charred marinated beef on top of Hummus, and boring chickpea mush becomes something really tasty. Plus the hummus keeps the Shawirma from getting too dry. This is a typical Assyrian dish, and I really like the combination. With BB&Ps excellent paper-thin pita chips, it is lovely.


Lahim Beajin - Spicy ground meat (beef and lamb?), onions and tomatoes baked on top of a pita. I really love this dish, and have been searching for a version similar to what I knew as a child, growing up in an Armenian neighborhood (called lamejun). Unfortunately, Big Buns' version wasn't the one. The topping was very good, nicely spiced, but the crust was rather limp. If I could figure out a way to get Big Bun's topping onto Larsa's wonderful crisp crust, I think I would find my grail. Nevertheless, I will try this dish again. The soggy crust may have just been an early misstep. Now that they are making a much improved pita, this dish may also have improved.

Falafels- Unlike some members of this forum, I am not a big Falafel fan. However, among the coupons on Big Buns menu, they offer a free Falafel appetizer with every order over $10. Turns out, the Falafels are pretty good. They are made fresh and are properly crispy on the outside while soft and steamy inside. I liked them, but will defer judgment to someone who is more of an aficionado of this dish.

Boorek - I haven't tried these yet, but I wanted to note that Big Buns makes the Assyrian style of this ubiquitous dish, that closely resembles an egg roll. It is a deep-fried crispy skin stuffed with meat, cheese or potato. Although, I think BB&P only makes them with meat

Lentil Soup Oh my Dog! I love Assyrian style lentil soup, and I think Big Buns makes the best I have ever had. Seriously, it is unbelievably good (and vegetarian). A small bowl comes with most of the entrees, but you can get a whole pint of the tasty stuff for only $1.75. It comes with Big Bun's crispy thin toasted pita chips, that are great for dipping in the soup.

Chicken Kabob - I tried this as part of a friend's combo plate. He quite liked it. The flavor was very good. The marinade is tasty, and the big chunks of chicken breast had a nice char grill flavor. However, I found it to be dry. But then again, I never eat chicken breast, because I always find it to be dry.

Sish Kabob - Actually, I haven't tried these yet, but a friend told me they are pretty good.

Kefta Kabob - Of all the many styles of Kefta Kabobs, I like the Assyrian version the best. They are made of a combination of ground lamb and beef, and are much denser than other versions. Big Buns' Kefta Kabobs are some of the best I have had. They are pretty solid and a little chewy with a nicely charred outside, yet full of juicy marinade inside. The Kefta sandwich (3.95) comes wrapped in one of BB&P's paper-thin soft pitas with thinly sliced onions, cucumbers and lettuce. Very good. Add a big bowl of their lentil soup, and I am in heaven.


Kubba (Kibbeh) - Another item I haven't tried yet. Big Buns makes two types of Kibbeh that are distinctly Iraqi in style. One is called Kubbat Mosul, which consists of a bulgur wheat pancake stuffed with a thin layer of seasoned ground meat. It can be served boiled or fried (normally boiled). To me, the flavor of the steamed meat and onions is reminiscent of White Castle sliders (in a good way). The other type of Kibbeh BB&P offers is called Kubbat Hamuth. I have never had this dish, but I understand it is a staple of Iraqi cuisine. It consists of more traditional shaped Kibbeh served in a broth like dumplings. It can be made with either a red or green broth. I have not had the Big Buns' version, but I imagine it is of the red variety, since that is what their Tashreeb comes with.

Tashreeb - Which brings me to what I consider BB&P's crowning glory, their Tashreeb. I love Tashreeb, which is braised Lamb Shank served in a spicy broth over chunks of bread. The Assyrian version differs from the standard Iraqi version in the type of bread used and the style of the broth. Whereas the Iraqi version uses Pita bread and a consommé type broth, the Assyrian version uses fluffy leavened bread and a spicy hot and sour tomato broth. It is very filling. At first, I was a little reluctant to try Big Buns' Tashreeb. I mean, ordering braised Lamb Shank at what appears to be a glorified hot dog stand seemed questionable. However, I was very pleasantly surprised. I have to say that BB&P's Tashreeb is among the best I have tasted. The broth was wonderfully spicy and lemony, and the Lamb Shank was meaty and tender. A real bargain at $9.95.


Anyhow, that is my belated, somewhat lengthy and unnecessarily detailed review of Big Buns and Pita. In the near future, I will take some pictures with a real camera to augment this post. Aside from the dishes mentioned above, there are several more I intend to try, such as the Dolmas and Medames (Fava beans, tomatoes and grilled onions with a tahini dressing). I would especially like to try their Quuzi, another reasonably priced dish of braised Lamb Shank with tomato sauce served over rice. They also have a few Assyrian dessert selections I have never tried.

In summary, I know I will be making BB&P a regular habit (actually, I already have). While it is not the best Assyrian food I have ever had, it is all pretty good, and some of the dishes are exceptional. It is fast, convenient, and most of all, it is an absolute bargain. I encourage other members to give Big Buns and Pita a try, and let us know what your impressions are. Oh, did I mention that the owner, his family and his employees are absolutely charming?

Dave

Big Buns and Pita
6649 N. Clark St.
Rogers Park
773-262-2000

Thanks for the great report, Dave. Between your post and ChefGEB's recommendation, this is surely a place I'll be checking out soon.

Best,
Michael

Do they deliver to Andersonville? Seems like a good choice when I'm tired of pho.

d4v3 wrote:Anyhow, that is my belated, somewhat lengthy and unnecessarily detailed review of Big Buns and Pita.

By no means could that level of detail be called unnecessary. I'd call it heroic!

Thanks for the rundown.

Dave,

In addition to your deliciously detailed Big Buns post, I find the name almost impossible to resist.

Can't wait to try the place!

Enjoy,
Gary

germuska wrote:

d4v3 wrote:Anyhow, that is my belated, somewhat lengthy and unnecessarily detailed review of Big Buns and Pita.

By no means could that level of detail be called unnecessary. I'd call it heroic!

Indeed. In learning about new restaurants, I've found thorough rundowns of dishes tried to be valuable primers for my future food adventures. Having a (sorta) alternative to Salam even closer to home -- with under-$5 lunch specials to boot! -- makes the invitation to sample their vaunted lentil soup and kabobs a tantalizing one. Thanks for the report, d4v3!

--Dan

Thanks for the great write up, I've been looking to try Big Buns and Pita ever since I first saw the name, now there seems a food reason to eat as well.

btw, you might like the lahmajun at larsa on dempster, where they make it fairly crisp.

zim wrote:Thanks for the great write up, I've been looking to try Big Buns and Pita ever since I first saw the name, now there seems a food reason to eat as well.

btw, you might like the lahmajun at larsa on dempster, where they make it fairly crisp.

Echo thanks for the writeup, will try this place sometime (tried the Tamale place
a couple times this past week, also in RP, very good). Saw BB&P, but didnt
think it would be much - was obviously wrong

BTW, while at Ayutla Bakery a couple days ago, noticed that the Subway
(I think) that used to exist across the street is now gone. And there is
a big sign proclaiming.... "Coming Soon, Harold's Chicken"!!! Very
excellent news, of course - this will be the closest Harold's Chicken
outpost on the northside byf ar, surely? (Ive heard there's one in
North Chicago, but thats quite a bit further north).

c8w

There's already a Harold's on the north side, at 1361 N Milwaukee.

This will be the closest to the Evanston Chicken Shack, though

fastfoodsnob wrote:Having a (sorta) alternative to Salam even closer to home -- with under-$5 lunch specials to boot! -- makes the invitation to sample their vaunted lentil soup and kabobs a tantalizing one.

Yes, my snobby friend, I thought of your quest for the <$5 lunch when I first saw the specials. In fact, I figure this place is right up your alley. After all, it is basically a fastfood joint. As far as comparing it to other places, Big Buns should be judged within that context, as a fastfood restaurant that serves Assyrian specialties in addition to regular Chicago-style fastfood fare. I have never been to Salam, so I cannot make the direct comparison, but I would not put BB&P in the same class as say, the nearby and much more expensive Cafe Suron (which serves my favorite kabobs in the city).

c8w wrote:BTW, while at Ayutla Bakery a couple days ago, noticed that the Subway
(I think) that used to exist across the street is now gone. And there is
a big sign proclaiming.... "Coming Soon, Harold's Chicken"!!! Very
excellent news, of course - this will be the closest Harold's Chicken
outpost on the northside byf ar, surely? (Ive heard there's one in
North Chicago, but thats quite a bit further north).

I remember visiting a fairly north-side Harold's on Sheridan or another close-by north-south street a few years back. Anyone know if/when that one closed down? It was pretty ghetto (in a hole-in-the-wall sense and not any racial one). A visit to a sauce-on Harold's downtown helped get that taste out of my mouth a bit later, thankfully. Considering that I don't make it out to the South Side often, I hold out high hopes for a better run outpost in Rogers Park in the near future.

Optimistically,
Dan

fastfoodsnob wrote:I remember visiting a fairly north-side Harold's on Sheridan or another close-by north-south street a few years back. Anyone know if/when that one closed down?

There was a Harold's on Sheridan just south of Wilson that opened in about 1982. I am not sure when it closed. When I lived in the neighborhood, I remember seeing Mr. Harold's Chicken Caddy parked out in front the place pretty often.

There was one on Howard a door or two E of the El station but again, I'm not sure if it's still there.

For my money though I still would head to Evanston Chicken Shack before driving to find a Harolds in the city. Just as good if not better and their specials can be a great deal.

d4v3 wrote:Yes, my snobby friend, I thought of your quest for the <$5 lunch when I first saw the specials. In fact, I figure this place is right up your alley. After all, it is basically a fastfood joint. As far as comparing it to other places, Big Buns should be judged within that context, as a fastfood restaurant that serves Assyrian specialties in addition to regular Chicago-style fastfood fare.

I appreciate the notification on the specials there, my 133t man. A big problem I have with sit-down restaurants in "the fast-food style" is usually that they're not priced accordingly. Big Buns, on the other hand, seems to have their priorities in the right place. I won't expect the greatest kabobs in the world -- or even the best in east/old Rogers Park -- but it would probably be best to try BB's meats before I gorge on all things skewered at Khan BBQ (which is in fact even closer to my place than Big Buns). I'm lookin' forward to some lentils!

(I think) I'm lovin' it,
Dan

P.S. Also thinkin' of stopping by a west-suburban Culver's tonight. It's ButterBurger time.

Octarine wrote:There was one on Howard a door or two E of the El station but again, I'm not sure if it's still there.

For my money though I still would head to Evanston Chicken Shack before driving to find a Harolds in the city. Just as good if not better and their specials can be a great deal.

I dont disagree - was at ECS this week, actually, and it was very good as per
usual. And also the usual amazing deal (half dark, fries, slaw, 5 bucks
including tax).

Someone told me that the ECS location actually used to house a Harold's,
a few years ago... and then Harold's left and ECS was born? Is this
accurate? The implication I got was that the name may have changed,
but the staff may mostly stayed (thus now resulting in great chicken
under the new ECS banner) etc... but again, Iam not sure if the person
was sure of their history

BTW, was chatting with the guy at ECS while there this week. They
now have smoked rip tips (woods chips in the over or some such,
he indicated - not an actual smoker). We discussed some food places
while I waited for my order (freshly fried, so a good 10-15 minute
wait). He mentioned he had heard BBQ Bob's on Howard made a
fair product, but he hadnt tried it. He also said (on being asked) that
he thought Hillary's in North Chicago (I think he said) had the best
actual smoked bbq stuff up north. Does anyone know more about
this Hillary's place? Iam not sure Ive heard of it at all.

c8w

c8w wrote: He mentioned he had heard BBQ Bob's on Howard made a
fair product, but he hadnt tried it.

Beware of BBQ Bob's, although the place has one fan among LTHers, the general concensus is that the BBQ there is drek for the most part.

Ever since d4v3 brought the UBAA and its reuben burger onto my radar, I have paid close attention to his recommendations. So yesterday evening I headed for Big Buns & Pita, where I ordered the Quuzi -- a slight variant on the lamb shank with bread recommended above. Quuzi is a braised lamb shank served with rice and a bowl of the braising broth. I suspect that the broth is the one d4v3 tried. It was indeed subtly lemony, and mildly spicy. My best guess is that preserved lemons are involved, and clearly, they raise the broth to the level of a sauce that I would happily pay three times as much for at any of the tony eateries that serve lamb shank during the winter months. Small bits of tomato and onion gave the sauce a sweetness that was anchored by the meaty richness of lamb. In my experience, lamb dishes may be overpowered by the taste of the fat in the sauce, and this was not the case. I may have gotten lucky last night, but I am guessing that this is a consisitently excellent dish. The yellow-pea soup with rice was also subtly spiced and balanced, and the pickles a generous dish of crisp, bright yellow, turmeric (?)-infused vegetables: cabbage, beets, cucumber, carrots, and caulliflower. A wonderful Monday night destination. I will henceforth be working my way through the menu at BigBuns. Thanks d4v3!

P.S. Salamera space is still dark and empty':('

Josephine,

What a wonderful description of the dish. You have a masterful way with words. I have not yet tried the Quuzi at Big Buns (why does that sound so dirty?), but it is now next on my list. My reaction to the Tashreeb was similar. I kept thinking it couldn't possibly be as good as I thought it was, given the price and the downscale venue. It is good to have my initial impressions validated. Like you, I also suspect the lamb-shank dishes at BB&P are consistently good.

Your depiction of the broth was spot-on, but I think it may have been slightly different from that served with the Tashreeb. In my limited experience, I have found that Tashreeb and Quuzi sauces are similar but subtly different. They both use much the same ingredients, but the Quuzi sauce tends to be cooked less, leaving intact little chunks of tomato and onion giving it a "fresher" flavor, whereas the Tashreeb broth is more fully integrated, making it smoother and richer (and maybe a little spicier). Some day, I will have to go to BB&P with a fellow shank-lover, so we can order both dishes and compare them side-by-side.

Anyhow, thanks for your vote of confidence (I am not sure I deserve it). Maybe I will run into you at Big Buns soon.

dave

d4v3 wrote:I have found that Tashreeb and Quuzi sauces are similar but subtly different. They both use much the same ingredients, but the Quuzi sauce tends to be cooked less, leaving intact little chunks of tomato and onion giving it a "fresher" flavor, whereas the Tashreeb broth is more fully integrated, making it smoother and richer (and maybe a little spicier).

Dave, you are right about the Quuzi sauce. The sauce I had last night did in fact have small chunks of tomato and onion and I would describe it as fresh-tasting. One thing that I forgot to mention was some "green things" in the sauce that I couldn't identify. (I hope that doesn't scare anyone.) The point is that even upon tasting the batons of soft green vegetable I felt as though I had eaten a squash that had blended into the general deliciousness of the sauce. (Umami galore.) Generally, I avoid green peppers, so this was a matter of focus for me, and I came away feeling that I had eaten green peppers without the dreaded bite that makes me shudder. Again, as you noted, the problem is believing that an operation the size of BB&P could accomplish the feat of working out two sauces for the lamb shanks.
Maybe chef GEB is back there in the kitchen after all.

Just an aside-- I think I am going to start a thread on Monday night dining options. BB&P is a great one.

Josephine wrote: One thing that I forgot to mention was some "green things" in the sauce that I couldn't identify. (I hope that doesn't scare anyone.) The point is that even upon tasting the batons of soft green vegetable I felt as though I had eaten a squash that had blended into the general deliciousness of the sauce.

I think that unidentified green vegetable was probably okra.

Just wanted to thank LTH and "d4v3" - if I had never read this post
I would never have stopped at Big Buns & Pita.

Went with a friend Saturday night, the place was deserted except
for a kid watching wrestling on the TV.

The food was incredibly good. We were astounded by the portions,
the quality and the value. Baba Ganoush at $2.19 with hot pita bread
could be a meal in itself.

I can't add much more to d4v3's great descriptions, but I will say
as a first-timer I opted for the Combo (Chicken kabab, lamb shwarma,
Kefta kabob) and was happy with everything.
Portions were gigantic - I took quite a bit of food home and it
was there Sunday afternoon to provide consolation after the
Bears' embarrassment.

Also, to echo previous sentiment, the Lentil soup is outstanding.

Make Big Buns & Pita a destination - though it might not look like it
when you walk up to the door, it's worth a long drive or trip on
the Clark bus to get there.

stevez wrote:

c8w wrote:BTW, was chatting with the guy at ECS while there this week. They
now have smoked rip tips (woods chips in the over or some such,
he indicated - not an actual smoker). We discussed some food places
while I waited for my order (freshly fried, so a good 10-15 minute
wait). He mentioned he had heard BBQ Bob's on Howard made a
fair product, but he hadnt tried it.

Beware of BBQ Bob's, although the place has one fan among LTHers, the general concensus is that the BBQ there is drek for the most part.

I don't know if I'd say "drek", but it's not the "best on the North side" unless you're talking about north of, say, Touhy.

I've had the tips/links combo at Bob's two or three times. One time it was really pretty good; the other couple of times only average. The pork hot links have a nice grind, on the coarse side, and decently spicy; I don't recall much of the beef hot links except that they didn't catch my attention as much as the pork did.

Bob's tips are definitely better than Buffalo Joe's Howard, who also claim to have the best on the North side. (Not that I believed them, but I've tolerated their tips when I was on foot and Bob's was a bit too much of an investment. Then I decided that if I was going to go and eat a big pile of tips, maybe I should opt for the longer walk to balance things out. )

Actually, getting back to c8w's original comment, I've had better tips at ECS than at any of the other nearby purveyors (Bob's, Hecky's, or B. Joe's Howard). The 1/4 chicken/tips combo at ECS is pretty tasty.

None of them would qualify as world class, but remember as always that BBQ is very context-sensitive. I have had worse tips at Honey 1 than I had at ECS (although I have also had better.)

c8w wrote:

Octarine wrote:Someone told me that the ECS location actually used to house a Harold's, a few years ago... and then Harold's left and ECS was born? Is this accurate? The implication I got was that the name may have changed, but the staff may mostly stayed (thus now resulting in great chicken under the new ECS banner) etc... but again, Iam not sure if the person was sure of their history

There used to be a Harold's in Evanston on Ridge just north of Emerson (across from what used to be a Jeep dealership, then became a small Whole Foods). I can't picture ECS in my head, but suspect it's the same location. I did look on ECS's website, and see that it says they've been in business since 1990.

Man, ChefGEB has a remarkable track record so far.

LTH,

Let's play guess the cost of the meal.

I've posted a picture of each dish we had for lunch yesterday at the wonderfully named Big Buns and Pita guess the total price including tax, without tip, of our meal for 6-people.

Just a few comments on BBP, this is a terrific place, don't, as has been said upthread, let the pizza puff/gyro look fool you. Everything we tried yesterday was good, with the Quuzi (Braised lamb shank), Kubba Mosul, the fried version, stellar and Big Buns Medames, Hummus w/Shawirma and Falafel (a tasty mix of both chickpea and fava bean) quite good. For dead-on detailed descriptions of dishes please see D3v4's comprehensive post upthread.

Torshi


Lentil Soup (6-servings, one each)


Hummus & Shawirma


Thin warm pita, replenished 3-4 times


Kubba Mosul (Fried)


Kubba Mosul (Steamed)


Lahmim Beajin


Falafel Plate


Big Buns Medames


Quuzi


Kefta Kabob Dinner


Lunch also included 2 soft drinks.

Total Cost............

Terrific lunch, thanks for the heads up Chef GEB and D4v3 for the wonderfully detailed follow up.



Enjoy,
Gary

Big Buns and Pita
6649 N. Clark St.
Chicago, IL
773-262-2000

Talk about really good food hiding behind an unpromising exterior... (I especially like "Fine American Food" on the sign and Kronos Gyros signs in the window).

For me the most notable thing was the kubba mosul, flattened kibbe, which I think makes much more sense for that dish than a ball with an overpowering hunk of meat in the middle. (This is also on the menu at Iraqi Kabob.) I also thought the falafel were excellent, the combination of fava and chickpea was very good; and I liked the medames, the dish with whole beans, nice tartness from the presumably yogurt-based sauce and slightly smoky beans. But everything was at least pretty good, this place is a find.

I liked Big Buns and that ain't no lie.

Although I have eaten at BB&P several times, I got to try a few new dishes yesterday. Like Gary and Mike, I found the fried Kubba Mosul (kibbeh) to be exceptionally tasty, I think that will become a favorite for me. Likewise, I was also really impressed with the Big Buns Medames. Although it is basically beans and onions, the dish had a wonderfully complex flavor. This selection should be at the top of any vegetarian's list. On second tasting, the Falafels were also very good, especially with the spicy mango mustard sauce that accompanied them. The Quzzi (lamb shank) was amazing, but I expected that. Although somewhat boring compared to the rest of the fare, I still think the charred Kefta Kebabs are some of the best I have had. And of course, my favorite lentil soup was as good as usual.

One item that is not pictured above is the small bowls of "stew" they serve for pouring over the rice. In the past, this stew was a tomato broth with okra and beans, but this time it consisted of potatoes and peas in a light curry broth. On the down side, the Lahim Beajin, although certainly edible, lacked the spiciness I noted above. It seems like they toned down the recipe (plus, I think it is pre-made and frozen). Also, the boiled Kubba Mosul was pretty bland compared to other versions I have tried (it seemed light on the onions). It probably would have been better with the HP sauce that normally accompanies this dish (which they neglected to bring). One thing to make note of, is we had to ask for the thin pita instead of the thicker and slightly sweet version. I much prefer the thinner style, and will make a point of asking for it up front from now on.

At any rate, all in all, it was another satisfying meal at Big Buns. I especially enjoyed sharing the place with some LTH friends. As an added pleasure, we got to say hi to Norca from Cafe Salamera and offer her some words of encouragement on her re-opening, which seemed to be genuinely appreciated.

So, any guesses as to how much our lunch at BB&P cost?

d4v3 wrote:So, any guesses as to how much our lunch at BB&P cost?

My guess: $48.00, after tax and before tip.