The humble Gyro... it's pronunciation is as varied as the fillings put into it, most of them... are wrong. In theory a simple street food that is one of the most popular thing to have come out of Greece since the invention of democracy. There are only a few restaurants in St. Louis that I will order gyros from, why you ask? The answer falls to the filling... frozen blocks of land critter should NOT be in the filling of my sandwich, it's insulting to me, humiliating when I drop the sandwich in disgust to the serve, and damaging to the buisness when I never come back again.
This isn't a burger (Still mighty sin but slightly lower on the list of unforgivable acts) it's a gyro, all it has, all it should ever have is six things: Pita, Tzatiki, Red Onion, Lettuce (NOT ICEBURG), Feta and most importantly the meat. First things first, I refuse to call it a Gyro if any kind of poultry has touched it, I don't care if you're on a health kick and wanting to watch what you eat throwing cut up bits of chicken onto a pita a gyro does not make. Gyro meat should always be made on site, layers of Beef and lamb with an herb mixed stacked onto that wonderful spinning rod that magically fuses said layers into a single block of deliciousness. Likewise, any owner who uses premade tzatkiki should by law be executed on grounds of treason, no excuses, NONE!
So where do I head for my fix of Gyro? Find a nice middle eastern market, if it's worth a single grain of salt there'll be a small menu in the back of the shop selling you some of the best street food. When it comes to a restaurants... it's a bit more difficult. The best I know of is Michael's on Manchester, there are probably better places that I haven't gone to yet but never, never order it from a Greek menu... it's a lie.
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