“Recessions are a Good Time to Be in the Gyro Business”

Gyro II, Midtown NYC
Gyro II (on 7th Ave. btw. 33+34th)

You all know that Midtown Lunch has a love affair with the gyro, whether being served chopped up as the “lamb” portion of a halal platter, or patiently cooked and sliced correctly to be served in a real gyro (like they do at the Famous Chicken Place or at Uncle Nick’s on 9th Ave.)  But ever wonder about the origin of this mystery meat on a spit?  If you answered yes, than you have to read the gyro article in this morning’s food section of the New York Times. It traces the first mass produced gyro to a Jewish (?!?) owned business in Chicago, and even has a video of the gyro making process, which “starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid.”  I even recognized Gyro II (on 7th Ave. btw. 33+34th) as the footage they used at the very beginning of the video! (Although if you are a little squeamish when it comes to raw meat, I would skip the video.  It’s not the prettiest thing I’ve ever seen.)  Check it out>>

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  • Something may be wrong with me, but I that video made me hungry.

  • All hail the Gyros with tzatziki!

    No squeam here with the raw meat. Break out the history of hot-dog/ sausage making videos.

  • AT least the Times got it right, that they’re NOT pronounced as in “gyroscope”! 90% of the cart owners don’t have a clue, nor 98% of the customers.

  • BTW, although streetmeat lamb “yee-ros” sometimes hit the spot, they pale in comparison to a decent doner kebab. I just had one down on Macdougal street, and the fresh lamb flavor (not gamey at all) that was sliced slightly crispy straight off the huge wheel, was incredible. Comparing this to a streetmeat gyro is like comparing a Peter Luger steak to a McDonald’s hamburger. Worth the trip to the Village, for sure.

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    Not totally surprised that the first mass produced Gyro was from a Jewish meat purveyor — I just imagine mounds of kreplach meat roasting over an open flame…

  • The kebabs here really aren’t as good as the ones in the UK/Ireland – dunno why that is. There’s a place in Dublin called Zaytoon that does the best Doner Kebabs you’ll ever taste.

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