“Recessions are a Good Time to Be in the Gyro Business”
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>>
Related:
Is Gyro II The Best Gyro Midtown Has to Offer?
Uncle Nick’s and Poseidon Bakery Make 9th Ave the Ultimate Greek Lunch Spot
Posted by Zach Brooks at 4:00 pm, July 15th, 2009 under Greek, Gyro, New York Times, Street Meat.
6 Comments | RSS comments feed for this post
Something may be wrong with me, but I that video made me hungry.