The build-your-own bowl is the most ordered thing we make, and for good reason: it’s lunch tuned exactly to your mood. Here’s how we’d build it, step by step.
1. Start with your base
Greens, grains, or both. Saffron basmati if you want it hearty, chopped romaine if you want it light, half-and-half if you can’t decide. The base sets the tone for everything on top.
2. Pick your protein
Pork is the classic — rich and well-charred. Chicken is the crowd-pleaser. Beef and lamb bring the deepest flavor. Going meatless? Falafel holds its own against any of them.
3. Pile on toppings
Tomato, red onion, cucumber, pickles, olives, feta. This is where the bowl gets its crunch and freshness — don’t be shy.
4. Choose your dips
Tzatziki is non-negotiable for most of us. Htipiti if you like a little heat, hummus if you want it creamy. A scoop of each is a legitimate move.
5. Finish with dressing
A simple lemon-oregano vinaigrette ties it together without drowning it. Add it last, toss, done.
Our house favorite: basmati + romaine base, pork, tomato, onion, feta, double tzatziki, lemon-oregano. Steal it, then make it yours.
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