Unlike 42-oz. steaks, gyros are not meant to be shared, but they still conjure excitement and culinary heritage. In the U.S., the default gyro meat is a blend of beef and lamb, but the pita handheld has wide-reaching roots and myriad variations. At California-based quick-service chain Nick the Greek, the menu includes the obligatory beef-lamb combo as well as chicken gyro, but it also boasts a lesser-known dish: the Pork Belly Gyro.

“This handheld is a staple in Greek cuisine, but it’s not commonly offered in America,” says Nick Tsigaris, president. “This is because it’s traditionally prepared with specific ingredients and techniques that are less common outside of Greece.” The pork belly is first marinated before it is slow-roasted on a vertical rotisserie; it’s tucked into warm pita bread and topped with sliced red onions, Roma tomatoes, paprika-dusted fries and tzatziki. “Customers often reorder it because its unique flavor, quality and convenience make it a satisfying choice,” Tsigaris adds. “And once they try it, they’re hooked.”

This roundup features entries and insights from the 2024 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.