Pik-A-Pita launches 2nd unit in D.C

Pik-A-Pita launches 2nd unit in D.C – restaurant chain

Jack Hayes

Pik-A-Pita launches 2nd unit in D.C.

COLLEGE PARK, Md.–Pik-A-Pita, the marinated, layered, “shawarma” style chicken and beef sandwich concept introduced here by Capital Management Development Corp., will become a two-unit chain in September when CMDC opens its second store in downtown Union Station in Washington, D.C.

After that, the company’s hospitality division will probably clone the Pik-A-Pita concept into Atlanta.

CMDC, which operates J. Paul’s, Georgetown Seafood Grill, Paolo’s, and River Club, all in Georgetown, opened a 7,000-square-foot Atlanta J. Paul’s unit in May and plans to bring the Paolo’s concept there also.

The signature rolled and wrapped Pik-A-Pita sandwiches are similar to those sold in sidewalk gyro shops. Beef or chicken are substituted for lamb, however. The sandwich construction is also different.

Ray Zaylah, who opened the concept for CMDC here, said the marinated Chicken Pita sandwich at $2.95 is Pik-A-Pita’s hottest menu item.

“The secret is 12 to 16 hours of marination overnight,” said Zaylah, who claims customers become “addicted” to Chicken Pita after their first sandwich.

The Pik-A-Pita preparation begins with whole chickens, which are deboned and split. “We end up with two pieces from a four-pound chicken,” Zaylah said.

After marination, the chicken pieces are fastened onto a skewer that weighs between 20 and 30 pounds when it is finished.

Beef in Pita, roasted and hand carved to order with lettuce, tomatoes, onions, and tahini sauce, is $2.85. For vegetarians, the Falafel in Pita is $2.25.

Pik-A-Pita salads include Tabooleh, with cracked wheat, parsley, onions, tomatoes, and lemon sauce seasoning, for $1.95.

A salad of marinated beef or chicken with tomatoes and cucumbers on a bed of salad greens is $3.75.

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