Pizza meets pita in satisfying pide

Pide, or Turkish-style flatbreads, are an irresistible addition at a new Northwest Side restaurant along Babcock Road near Interstate 10.

Chef ’s Table Mediterranean Grill has been open less than two months, but it’s already got some of the best scratch-baked bread in town. And those carbs get no better showcase than in the menu’s selection of pide.

If you’ve never had this dish, it’s like a cross between a pizza and a pita. The bread is shaped into long boats and topped with oodles of gooey cheese accented with slivers of doner kebab ($14.99), a savory mixture of lamb and beef, or sucuk

($14.99), a flavorful sausage, among other options. Baked in a raging oven, they have a crust that’s both airy and light with a shatteringly crisp exterior.

I’ve had a few types of pide in San Antonio, and Chef ’s Table is by far serving my favorite take on the dish. Everything satisfies my frequent craving for bread, cheese and meat, and they’re smartly served on long wooden boards that feel showy and

Instagram ready.

I tried a few other menu options during a recent lunch visit and was impressed with the Turkish salad ($7.99), which was loaded with fresh chopped tomatoes, peppers, cucumbers, parsley and more with a bright lemony bite. A sampler of cold appetizers ($11.99) introduced me to mummara, an addictive dip made from roasted red peppers, garlic and walnuts, finished with a sauce of pomegranate, lemon and olive oil.

Chef ’s Table is in a sliver of a strip mall space, but it’s aspirationally decorated with elaborate chandeliers, plush leather chairs and plenty of photos on the wall to give it a Mediterranean vibe.

This newcomer is worth a visit whether you’re craving a quick gyro or more elaborate dinner experience.

Chef’s Table Mediterranean Grill, 1546 Babcock Road, Suite 102, 210-664-5100, Instagram: chefstable.satx. Hours: 11 a.m. to 9 p.m. Tuesday through Saturday, 11 a.m. to 8 p.m. Sunday

Paul Stephen / Staff Sucuk pide, top, and doner pide, which are types of Turkish flatbread, have a crust that’s airy and light yet shatteringly crisp.