As teenagers, we are known for being impatient, penny-pinchers and hungry. So, with the opening of Pita Pit at 95th and Antioch, a line of teenagers, 15 people deep, can leave totally satisfied.

On occasion, restaurants will open and they will be bombarded with a crowd the first day because of the excitement. Pita Pit has consistently had a lunch rush that looks intimidating, dozens of people impatiently waiting, tapping their feet, folding their arms, doing anything to keep their mind off of the rumble in their stomach. Does that sound intimidating? The workers at Pita Pit are very graceful and professional with it, quickly producing a superior product.

 I stood behind almost twenty people, becoming patient myself. Like many of the others waiting, I looked around to occupy myself. My craving for a Dagwood Sandwich only grew by the minute. The inside of the restaurant, there is a clean, minimalist look, with warm wood floors and community tables, large enough to seat ten people.

Very similarly to a Subway, Pita Pit has an open kitchen with a flat top grill so ingredients are heated, melted or sauteed; but the open kitchen allows you to see the vegetables, cheeses and other toppings, making the decision of what to choose a little easier.

My personal favorite of Pita Pit is the Dagwood- as I mentioned earlier- which is a sandwich that has shaved beef, shaved prime rib and black forest ham that is quickly tossed on the grill. Each time I have been to the Lawrence location before the 95th location opened and I ordered a Dagwood. I loved the selection of fresh vegetables to add and the variety of sauces.

With hundreds of different combinations, each Dagwood I’ve had, has been different. That is my favorite thing about Pita Pit: you can visit numerous times and if you try hard enough, you don’t have to eat the same thing twice. And with each new sandwich, it will be fresh and made exactly how you wanted.