179263 Mon Aug 26 13:32:56 -0700 2002 3 15 Pennsylvania 0 964013 That’s actually the name of the restaurant. This is a little place on RT 13 in Bristol that I went into skids as I was driving by. I did some fast recon work with a pita packed with souvlaki style shavings. It was packed along with fresh tomato, red onion, and whole parsley along with ramekin of a paprika spice mix, which I’m going back, to dissect for a rub. First, they make/bake their own pita which thick, porous and crusty (as in a thick pizza crust). While the menu is light on seafood (with the exception of specials), I did noticed fried or grilled anchovies. Beef, chicken, and lamb platters are balanced with a nice collection of veggie dishes. Now get this, they have a breakfast menu unlike anything I’ve seen and they’re open 7 days from 6:00 AM to 11:00 PM. BTW, there seems to be a Turkish community in that area. Further up RT 13 is a Turkish grocery store with fresh feta among other things and some neat imported stuff as well. They’ve been open for a month. They’re about a mile south of the last Penna Turnpike exit (not Rt 1) and a mile north of Rt 413 (I-95 exit). I’ll be back to y’all with updates including breakfast. Jim Tarantino Mon Aug 26 13:32:56 -0700 2002 0 Jim Tarantino 1 964014 Too groovy! Now tips like this are why Chowhound rocks! Mon Aug 26 14:05:59 -0700 2002 964013 0 Bride of the Juggler 1 964017 I have been to this place, Jimbo (hey, good to see you around here more regularly, BTW!), and their pita is fantastic, light but substantial, pliant and actually tasty! The souvlaki type sandwich is the real deal, too, very good. never stayed for dinner, but Ive been tempted to, since its only about 15 min from where I live. Thanks for reminding me , I havent been here in a year, I'll bet, and Ive gotta go back! Mon Aug 26 17:04:25 -0700 2002 964013 0 Rich Pawlak 2 964019 Hey Rich. Then there's got to be more than one! If this is true then welcome to the Dardinelles, This just (re?)opened last month. This looks like an old pizza parlor with a glassed in open kitchen. Linens on the table but not in the prices. As you walk in there's a refrigerated "go-around" with salad and dip display instead of those rich desserts that live in Greek diners. At the moment I'm referencing their menu with Arto der Haroutunian's "A Turkish Cookbook". Real stuff here. Maybe a possible DCC run on this in November? They have a nice collection of stews and warm stuff! Mon Aug 26 19:00:24 -0700 2002 964017 0 Jim Tarantino