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Whaddadissapointment

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Boodles Jul 29, 2010 09:58 AM

I tried Whaddapita in Portland. I won’t go back. The first thing that struck me as I perused the menu was NO LAMB! I asked the girl at the register and got a non-answer. I figured since I was there I’d try a souvlaki pita made with pork. It might have been OK, but they stuffed the pita with French fries to fill it out. The dominant taste was fried potatoe. It set me back $4.00 and change (reasonable, though small portion), and it was quick, clean, and well illuminated. I’d rather have a hot dog from a street vendor. Their version of a Greek salad is the usual American cookie-cutter bowl of lettuce that they garnish with some feta and calamata olives. They don’t even have oil & lemon. They use vinaigrette for a dressing.

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    sopo RE: Boodles Jul 29, 2010 11:30 AM

    Can you tell us where this place is?

    1. s
      sopo RE: Boodles Jul 29, 2010 11:33 AM

      Oh forgot to ask: the sandwhich was " quick, clean and well illuminated"?

      1. f
        foodquest RE: Boodles Jul 29, 2010 11:51 AM

        In Greece, we found the additional of french fries in pita sandwiches to be quite common as was pork. Quite tasty actually. (Silly's also adds fries to their souvlaki, btw.) However, if the flavor is over-powering that is certainly not good. Sounds like you can't comment on the pork's seasoning as a result. Typical Greek salads I've had have always been really simple - something like iceberg, tomatoes, cucumbers, feta and olives. Don't know if that's like usual American bowl of lettuce.

        Is this a Greek pita place or are there just these two Greek items. I'm so curious now!

        Sopo- This place is in the old Chef Et Al location, I believe.

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          rdnorthup RE: Boodles Jul 29, 2010 12:11 PM

          When I was travelling in Greece, gyros were always made with pork and had french fries stuffed in them. I thought they were great that way! Perhaps it was a regional style, but they were served that way in at least 3 different parts of Greece.

          1. b
            bewley RE: Boodles Aug 6, 2010 04:23 AM

            Souvlaki is made with grilled kebabs of pork and gyros are made with sliced, spit roasted beef and lamb. I've seen the french fries in a pita thing in Greece, but think it's more prominent in touristy locations. (My assumption it was introduced to the islands for British tourists.) So the fries are authentic enough.

            2 Replies
            1. re: bewley
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              foodquest RE: bewley Aug 6, 2010 12:22 PM

              Bewley - I respectfully disagree. In Greece, gyros are widely made with pork or chicken. We also found fries in gyros to be as prevalent on the Pelopennese which is more a Greek tourist destination than foreigners. That said, Greece is such an expansive and diverse country, that what may be typical in some areas may not be the case in others at all. Great food all over though :)

              1. re: foodquest
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                bewley RE: foodquest Aug 6, 2010 02:52 PM

                Foodquest - I stand mistaken. The last time I was in Greece: (Corfu, Athens and Saloniki) was in 1989. Could it be that it was different then or rather my memory currently is just not as robust. :)

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              sciencediet RE: Boodles Aug 6, 2010 05:54 AM

              I went in with my kids this week. The owner is phenomenally hospitable--he brought my kids a free smoothie, and when we got some baklava for dessert, the staff seemed a little put off when I insisted on paying for it. (That, plus the SEVEN staff members plus the owner, does not bode well for their fiscal sustainability.) I had a chicken souvlaki and the kids had hummus pitas, and we all thought they were very good (and the fries went over well with the kids.) Can't vouch for its authenticity, but it is a very friendly place.

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                stfu RE: Boodles Aug 8, 2010 09:37 PM

                not surprised by the food review.... can't bring myself to go in there. the neon orange and neon green interior makes me want to barf instead of eat.

                1 Reply
                1. re: stfu
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                  Dave B RE: stfu Aug 9, 2010 10:42 AM

                  A related side note --- For lovers of Greek food, the current cover/feature topic in Saveur magazine is Greece. I already tried the cover recipe of feta-stuffed peppers... fantastic. But if you get the magazine you know it's not just about recipes - the stories ABOUT the food and the people who grow, harvest, prepare and eat the world's regional specialities are what make Saveur a special magazine.

                  Anyone who considers themselves a foodie or chowhound absolutely must subscribe to Saveur. Its truly food porn.

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