Restaurant News

Pita Jungle Introduces Keto and Paleo-Friendly Menu

The new Seasonal Kitchen Crafts Menu debuts May 7.
The new Seasonal Kitchen Crafts Menu debuts May 7. Courtesy of Pita Jungle
Attention keto and paleo dieters — Pita Jungle is coming for you. In the past, you could always go for that amazing broiled chicken salad, but now, there will be so much more on the menu for you. Pita Jungle's new seasonal kitchen crafts menu is set to launch Tuesday, May 7, with a run through September — and it's a good one.

The new dishes are as impressive as they are colorful.

These include the Super Green Nordic Salmon Bowl, meaning wood-fired Norwegian salmon topping a bed of Tuscan kale, red and green cabbage, peppers, fennel, garlic, lemon remoulade, fresh mint, and dill. In other words, a super green julienne.

click to enlarge Gaze upon the Shaved Korean Beef Cauliflower Tostada. - COURTESY OF PITA JUNGLE
Gaze upon the Shaved Korean Beef Cauliflower Tostada.
Courtesy of Pita Jungle
The Shaved Korean Beef Cauliflower Tostada is another natural winner. The dish includes shaved beef cuts and spicy gochujang sauce over another flash-sauteed super green julienne. There’s also an irresistible cauliflower Parmesan crust.

And in case you can’t get enough of the cauliflower substitution, the Avocado Cauliflower Tostada is crushed avocado, citrus, hardboiled egg, pico de gallo, pickled onions, green onions, red radish, fresh jalapeño, pea sprouts, and cilantro — again over that cauliflower Parmesan crust.

Other items on new menu include the Moroccan Gazpacho, Bone Broth Ramen with Shirataki Noodles, the Mahi Burrito of the Sea, and the PJ Green Tea Panacotta. There’s also a brownie ice-cream sandwich. Don’t ask us how that fits into your diet.

For more information, visit the Pita Jungle website.
KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Cusimano is Phoenix New Times' food and drink editor. She is a journalist and food waste writer based in Tempe. Joys include eating wings, riding bikes, knowing everyone at the bar, talking too much about The Simpsons, and falling asleep while reading.
Contact: Lauren Cusimano