Fast, cheap, delicious. What more do you need?
When I first saw the sign advertising the opening of a Roti Mediterranean Grill on Route 1, my jaw dropped and I shouted “Roti!” My spring internship in Washington had given me the opportunity to explore the food scene in the Farragut North area, and one of my favorite places to eat lunch had been Roti. The lunch line at Roti was almost always (quite literally) out the door. Since Roti employs a Chipotle- and Subway-style conveyor belt setup — but in a Mediterranean style — the line moves reasonably quickly. The whole make-your-own-dish concept from a preprepared selection of foods has been successful for many restaurants, but giving this concept an ethnic twist like Roti and Krazi Kabob have done is filling a restaurant niche.
There is no reason food on the run should be relegated to burgers and fries. Americans love fast food, but they also like having options, and a place like Roti caters to these consumers who are looking for something different. The owners of McDonald’s recognized this, which is most likely why they originally invested in Chipotle, which subsequently opened ShopHouse Kitchen in D.C. (a Southeast Asian version of Chipotle).
At Roti, like at most of the restaurants that employ the conveyor-belt method, customers needs to first choose a “base” for their meal — a salad, wrap or rice platter. I usually choose the salad option as it comes with a side of pita bread and, this way, I can pile on the toppings without having to worry about everything landing in my lap (there is a reason my lunch buddies refer to me as “guacamole girl”). Next is the hard part: choosing between chicken, steak or falafel. All of the fillings at Roti are so flavorful and well-spiced that I always have a difficult time deciding.
During my last visit to Roti, I confessed my conundrum to the girl behind the counter. She told me they have no problem doing half chicken and half steak (score!) Similarly, you can be indiscriminatory with the condiments, adding as many as you desire. I usually get a little bit of the red pepper aioli and the tzatziki (dill, yogurt, cucumber) sauce with an occasional dash of tahini or a large amount of hummus slopped onto the side — but to each his own.
You are then presented with an assortment of toppings, including items such as couscous, feta, carrot and cabbage slaw, roasted vegetables and baba ghanoush. Because the portions are large, the salad ($7.75)is big enough to last me two meals. It seems that the staff members at all Roti locations (or at least the two that I have been to) have a cheerful demeanor and are more than willing to accommodate their customers’ requests. There is a Roti loyalty card, and special deals are sent out via their email list. In fact, the Roti in College Park is hosting an event today from 6 p.m. to 8 p.m. where you get a free dinner if you donate to Relay for Life at the door.
Roti is expanding fast. It started off in Chicago and then took D.C., Virginia and Maryland by storm. Its website also lists plans to open a location in New York. I would not be surprised if the chain takes off, opening locations all across the U.S. The service is good, the food is great and the price is right. Bon appetit!
diversions@umdbk.com
