Post-trip R&D: McMillan has turned that focus toward two cornerstones of CookNSolo’s restaurants: falafel and pita. She’s added more inner fluff to Goldie’s herbed falafel balls, as well as a more enduring crunch (an aspect that in the past I’ve criticized as inconsistent). These are an improvement. The pitas, meanwhile, soon to be made at one CookNSolo commissary instead of individually at each location, took a major step forward with a more pillowy Israeli texture. They’re softer inside, with English muffin-like holes, and have stretchy pliancy to accommodate stuffings, but also retain a well-developed flavor from slow-fermentation the team had already developed in Philly, and preferred to the quicker-rise versions they tasted in Israel. A passion fruit-goat’s milk yogurt smoothie that stopped McMillan in her tracks at Machane Yehuda in Jerusalem will make a cameo at the forthcoming K’Far as a refreshingly tart and floral whip of soft-serve dusted with white chocolate shavings. Yum.