Abu "King Pita" Samer and Mike Mater – who claims no pseudonym but is the master-treatman behind this middle-Eastern bakery's baklava recipe – have over four decades of experience in oven creations, from the Lebanese village in which the store is named after, to various worldly stints from Beirut to suburban Detroit.

Since nothing's labeled, you either have to know your kibbeh (meat pie) and za'atar (olive oil and spice blend), ask Samer and Mater, who make up with smiles what they lack in English, or just wing it and splurge on a tin box of something that looks tasty, which come by the pound and are all well under $5.

If you take the roulette option, odds are in favor of going home with one of 50 kinds of baklava, loaded with everything from pistachios to figs and walnuts. Samer and Mater opt for a drier, honey coated, Lebanese-specific take on the classic Greek, more wet and doughy style. Otherwise, inquire and devour the spinach, meat and za'atar pies, in all their savory, phyllo puff goodness. And King Pita's daily baked pita bread does deserve the title, at a dollar and change a bag.

Average cost: <$10

Centerstage Reviewer: Gavin Paul