The American consumer has long embraced the Greek gyro, and now, thanks to a deeper discovery of Eastern Mediterranean flavors, chefs are dialing up the delivery, updating this delicious classic and twisting it into new formats. Here are five menu examples for inspiration:
Gyro Fries: Fries topped with gyro, grilled onions, grilled Serranos, melted cheese, pepperoncini, tzatziki and spicy tahini
—Hop PK Gastropub, Fresno, Calif.
Duck Gyro: Spit-roasted Gunthorp Farms duck breast and legs rubbed with pastourmá spices, mint yogurt sauce, Pontian satz bread, pomegranate reduction, pickled chard, duck fries
—Taxim, Chicago
Gyro Burger: Housemade gyro meat (ground lamb and ground beef), served on a bun with lettuce, tomato, red onion and tzatziki
—The Renegade Grille, Cincinnati
Gyro Salad: Gyro meat over house salad, topped with tzatziki sauce
—The Valley Grille, Carmel, Calif.
Gyro Pie with grilled red onion, mozzarella, tomato and tzatziki
—Ara Kitchen, Commack, N.Y.
