Lunch Counter	Restaurant Guide

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Doe's Pita

Rob Young

Doe Cote gained much from living in Massachusetts, teaching nutrition and home economics, and forming friendships with Lebanese, Syrian and Armenian descendents.

Their relationship proved vital, influencing Cote, crafting her fondness for Middle Eastern and Mediterranean cuisine.

Good for her. Better for us.

Cote brought her pitas to the peninsula in 1990, soon opening another restaurant in North Charleston.

Almost two decades later, she's still serving fresh, healthy meals, her two eateries a blessing for vegetarians and veggie lovers.

Her pita bread (75 cents, side; $2.59, package) is warm and newly baked; they're dynamite pockets of perfection.

Among the sandwiches ($6.39): Chicken Salad, garnished with lettuce, tomato and sprouts, made with cholesterol-free mayo; Bulghar & Tuna, mixed with lemon juice and olive oil; Avocado Salad, layered with hummus, complemented by radishes, celery and scallions. Most sandwiches, including a fabulous turkey burger and the chicken club, contain low fat or no fat, such items indicated by a heart on the menu.

Doe's makes a zesty meat pie ($2.99) made from fresh lamb, beef, tomato and onion, spiced with cayenne and cinnamon. Likewise, the tomato, onion and cheese pie ($2.89) is good, and marinated in garlic and olive oil.

Diners can pick up a few to-go items as well: baba ghannouj, couscous, garbanzo bean salad with fresh asparagus, kalamata olives, tabouleh and hummus.

Address: 334 East Bay St., downtown, or 5134 N. Rhett Ave., North Charleston.

Phone: 577-3179, 745-0026.

Hours: Downtown: Mon.-Fri. 8 a.m.-8 p.m., Sat. 8 a.m.-5 p.m., Sun. 11 a.m.-5 p.m.; North Rhett: Mon.-Fri. 10 a.m.-3:30 p.m.

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