When Kay Miller was a child, she enjoyed visiting The Pita Pit in Canada, where the franchise originated. Now, she's an owner of the new Ann Arbor outlet, which opened on July 20 on East University.

The 26 year old with a self-described "entrepreneurial spirit" thinks The Pita Pit, with its late-night hours, delivery and vegetarian options, is a great fit for University of Michigan students.

The Pita Pit is the latest new restaurant to offer a limited menu of fresh, healthful food, prepared quickly. The ambience is basic, yet cheery, with bright green tables and tile flooring.

There are three categories of pita sandwiches: breakfast, meat and veggie, along with packaged chips and soft drinks. Salad isn't on the menu, though servers will offer to mix some veggies together from the assorted toppings that are offered. There are also no soups or desserts.

As in similar eating establishments around town, you stand in line and place your order. You're first given the sandwich meats after selecting either a white or wheat pita. Then you choose the toppings and sauces while watching your sandwich being prepared.

The assembly-line style process makes for fresh sandwiches that are delivered quickly. There are a large variety of toppings, everything from pineapple to olives, cheeses and three types of salad: spinach, romaine and shredded.

All of the pitas we sampled were hearty. In fact, the filling was so abundant, it was difficult to contain in the thin pita, making for a slightly messy eating experience. The gyro had tender, delicately seasoned lamb, though it tasted identical to the steak in the Philly Steak pita.

The chicken breast was moist. I ordered mine with gorgonzola cheese, spinach, olives, mayo and honey mustard. All the ingredients tasted fresh, and the sandwich was ample. My dining companion had the falafel. The falafel pieces tasted a bit processed, not as unique or interesting as what you'd be served in one of the nearby first-rate Mediterranean restaurants. The turkey was quite good.

Tuna comes solo, so request mayonnaise if you want a traditional tuna salad. I did, and appreciated the result: enough mayo to hold the tuna together but not so much as to drench it.

One of my favorite pitas was the spicy black bean. While not spicy at all, I paired it with olives, avocado and tomatoes, which made for a delicious sandwich with a Mexican twist.

We did run into some kinks here, especially at the cash register. The credit card system was down on our first visit; on the second trip, three employees had difficulty getting it to work. One of the servers, who was new, had difficulty putting my order into the system and apologized profusely.

Aside from those setbacks, which I would hope will be resolved over time, The Pita Pit offers a healthy option for quick dining in the campus area. And with the restaurant open until 4 a.m., it's bound to help satisfy the late-night cravings of students.

Julie Halpert reviews restaurants for AnnArbor.com.