In this “Local Flavor Face-Off,” we’re turning our attention to the ultimate Greek street food: the gyro. Pronounced “yee-roh” (not “jai-roh”), its name comes from the Greek word for turn—a nod to its rotisserie cooking method.
Layers of meat—lamb, pork, or chicken—are stacked vertically and slowly roasted on a vertical spit. The meat is sliced off and packed into a pita with tomatoes, onions, lettuce, and tzatziki, a yogurt-cucumber sauce. Some versions even throw in French fries. With Turkish or Middle Eastern influences, it may feature tightly packed ground lamb, a variation found in some Greek-American spots as well.
As a first-generation Greek American, I’ve eaten my fair share of this Greek dish, so I was more than happy to do a taste test at a few local spots that serve up this mouthwatering masterpiece.
Authentic Athenien
Efi’s Gyro (521 Bloomfield Avenue, Montclair)
Cost: Pork gyro, $13.75
Efi’s gyro is a guilty pleasure that mirrors the street food of Athens. You may associate lamb with gyros, but it’s not the norm in Greece. Efi’s sticks to tradition. They make their gyros with slices of pork (my personal favorite) or chicken, and they top them with a generous portion of delicious seasoned Greek fries. This is the gyro I turn to when I want to indulge. It’s Greek fast food done right.
Like Yia Yia Would Make
Stamna Greek Taverna (1055 Broad Street, Bloomfield)
Cost: Pork gyro, $10
I’ve enjoyed delicious Greek Easter meals with traditional, hearty dishes at Stamna, but I hadn’t tried their gyro. Stamna offers your classic Greek-American ground lamb version, but I wanted to compare it to Efi’s, so I ordered the pork gyro.
This is a meal your Yia Yia (that’s Greek for Grandma) would lovingly prepare for you in her kitchen. Stamna tops delicious slices of well-seasoned pork with tomato and onions, then slathers the creamiest tzatziki on top of a fresh pita. It’s simple and comforting, like a home-cooked meal.
The Lamb Gyro You’d Get at a Diner—But Better
Jackie’s Grillette (614 Valley Road, Montclair)
Cost: Ground lamb gyro, $12.50
Jackie’s gyro contains ground lamb, and I absolutely love lamb. This is the style of gyro most Americans know. Actually, it has a Middle Eastern influence. It’s what I would get as a child at a Greek diner or what my Dad would whip up with a package of Kronos gyros slices bought at the local Greek grocery store. Jackie’s adds thick slices of lamb and tops them with lettuce, tomato, onion and a garlicky tzatziki. Since Jackie’s uses fresh and flavorful ingredients in all of their dishes, this gyro is better than the version I had during my childhood.
Truthfully, you can’t go wrong with these local gyros. Each is very good in its own way, it just depends on what you’re craving!
Do you have a food or drink you’d like to see in an upcoming “Local Flavor Face Off?” Let us know in comments!
Beyond Pita on Church Street?