As with other assemblage concepts, guests choose the ingredients and direct the staff member behind the sneeze guard who puts it all together into what one hopes will be a conglomeration that doesn’t suck. Here you can choose a burrito as your food container, or perhaps a pita pocket, or maybe just a bowl to hold it all.

I went with the burrito, choosing a white flour tortilla instead of a whole wheat one, Mexican rice instead of brown or mjedderah (the Lebanese mix of rice and lentils), black beans instead of lentils, and steak as my meat option. It doesn’t stop there. One must still choose sauces and other accouterments.

It all turned out well, however. My choices all came together into a well-stuffed burrito that was transferred into a well-stuffed diner. The quality of the ingredients — including hormone-free meat — was evident in the taste.