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Pita House

Nestled in the heart of Medford, New York, Pita House has been a beacon of fine Mediterranean dining for over 30 years. Our legacy is not just built on the duration of our existence, but on the countless satisfied customers who walked our doors, experienced our culinary delights, and left with unforgettable memories.



Renowned Chefs

"Jeff (Sahin) was a pioneer of Turkish food on Long Island. At his first restaurant, the modest Medford Pitta, which opened in North Patchogue in 1993, he popularized such specialties as doner kebab (lamb roasted on a vertical spit) and bulgur (a form of cracked wheat). The tiny restaurant was renamed Pita House in 2002 and spawned a second, much larger Pita House in Setauket in 2008. The Medford Pita House opened in February, replacing — and more than quadrupling the size — of the original." NEWSDAY


Anatolian Cuisine

Billing ourselves as Long Island's premier destination for Turkish delicacies, our restaurant provides an opulent setting that is unparalleled in the region.

While our roots are deeply embedded in Anatolian cuisine, we don't confine ourselves to it. Our extensive menu takes gastronomic journeys to Greece and the Levant, promising our patrons a taste experience that transcends borders. Every dish is a story, every bite an exploration, and every meal at Pita House, a celebration of Mediterranean flavors.



“You’ll never go wrong ordering eggplant in a Turkish eatery and, at Pita House, the baba ghanoush is a smoky, creamy dream. Fill out your cold starter selection with a lush dip of eggplant with tomato sauce and a shepherd salad — no lettuce, just chopped tomatoes, cucumbers, peppers and onion, dressed with fresh lemon and extra-virgin olive oil from Turkey.”


New York Times

"The best part of the meal was the beginning, specifically the cold appetizers. A cart was wheeled to the table so that diners could choose from about 10 selections, including hummus, tabbouleh and stuffed grape leaves. We liked the creamy baba ghanouj, which had a smoky flavor, and two eggplant spreads, one a chunky eggplant-tomato mix and the other a smooth dip with bits of dill, tomatoes and peppers."