What Gyros on the Spit lacks in execution, it makes up for in potential.
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Like all great cities should, Chicago has a collection of dishes that were invented within its borders and that you can't get anywhere else. I decided to create this list to help keep track of them all.
The lamb and beef gyro ($7.50) at Covo Gyro Market is the antidote to every middling, greasy, overstuffed, and disappointing gyro that uses slices cut from one of those uniform cylinders of meat.
At first glance, nothing about the gyros sandwich ($5.95) from Central Gyros looks particularly different about the setup. But take a closer look, and you'll notice that the meat is shaved extra thin.
Unless you're serving jury duty or catching the railroad or AirTrain, you probably don't have many reasons to visit this stretch of Sutphin Boulevard in Jamaica. But if you're here with some time to kill, you can do well for yourself with this elevated gyro.
The Lamb and Beef Gyro ($6.95) at the Hummus and Pita Co. is much more judiciously proportioned than what you'll find at most street carts around town.
Mama Gyro's pita wraps may not be destination gyros, but they're worth a visit if you're in the neighborhood, and plenty cheap to boot.
Want the comforting familiarity of a Big Mac, but the exotic ingredients of a gyro? Mama Gyro's Mama Sauce is eerily similar to the beloved Special Sauce.
Scoring a satisfying gyros sandwich in Chicago is mostly about luck. Since most places use the exact same ingredients, success is judged by how caramelized the meat is before it's sliced off the spit and heaped on to a pita.
Marcona's Spanish Gyro ($11) presents itself open-faced, a generous amount of spicy lamb merguez resting on top of a tall heap of arugula. Hidden among the leaves are piquillo pepper and cucumber. Sheep's milk yogurt serves as a thin but pleasant binder.
GRK's gyros are a welcome lunchtime addition to the Financial District's landscape of mediocre lunches.
Can giardiniera improve every sandwich it touches? The glorious pickled concoction helps Italian beefs, so why couldn't it also bring some magic on a sandwich that genuinely needs some spice? Nick tests the theory at Niko's Gyros in Avondale.
After neglecting the gyro for so long, I I was expecting some commenters to chime in and scold me for neglecting the sandwich of sliced meat on pita. Instead, I got an interesting comment, which chided me using the term "gyro" instead of "gyros." Should gyros always have a "s" at the end of it? I decided to do some research.
Whether it's the stale pita or limp looking meat, I've never had a gyro sandwich I was too excited about. So, why do I keep giving it a chance? Well, there are only so many times I can pass the alluring eyes of the Kronos gyro model before I give in, thinking that it must all be my fault.
Standing Room Only is located in the South Loop and famous for its turkey burger. (Mayor Daley apparently liked it.) But I was most surprised by the messy portobello mushroom sandwich.
Astoria is a friendly, comfortable, and affordable place to live, but above all else, it's a place to eat. The fare probably isn't what you grew up with, but it doesn't take long to start eating like a true blue Greek/Italian/Egyptian/Serbian/Latin American/who knows what else. Seriously, the amount of ethnic food here is staggering. Go forth with a sense of adventure and you'll be richly rewarded with a polyglot dining scene growing in every direction at once.
Editor's note: It's been three months since we launched A Sandwich a Day, our daily look at sandwiches around New York. And with so many happy lunches behind us, we thought it was high time to look back at the...
One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. I couldn't get the image out of my head. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that did it for me. Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. I'm talking Greek-American gyros.
Check out the science behind these Grecian delights here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his...
If you live in Astoria, you are no doubt familiar with BZ Grill. If you are not familiar, let this be an introduction to one of the best sandwiches in the city. BZ Grill's pork gyros are made from actual cuts of marinated pork—not one of those rotating logs of mystery meat. The cuts are placed overnight in a mixture of Greek spices before being stacked on a spit in the morning and loaded into the gyro cooker for their slow-motion merry-go-round ride.