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Austin Gyros

What restaurants make their gyro meat in-house?

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What restaurants make their gyro meat in-house?

KPeff | Dec 18, 2007 09:52 PM

I had a gyro from Austin Greek Deli, today. It's sizable and flavorful enough to justify $4.95. But the pita breads are kept in their manufacturer's box in the RC Cola refrigerator for all to see. I've also seen his store-bought tzatsiki sauce in there. And today, for the first time, I saw him dip into a bucket of pre-sliced gyro meat to top off my sandwich. Normally I watch him slice it off the loaf. Does he make his own loaf, if he buys everything else pre-made?

Sarah's Mediterranean Grill uses those prepackaged individually sliced gyro products which are way too salty. They had a gyro on a vertical spit for about a week before they gave up, I guess.

And then I saw an episode of the F-Word (a Gordon Ramsay show on the BBC) where one of Ramsay's buddies did a report on what goes into the donner kebabs (which are gyros to us) people buy off the street in England. He went to a factory where the loaves were made and was happy to find out that they were basically just meat and spices. No wheat germ or weirdness.

So who here can say definitively which restaurants use either home made loaves of delicious gyro meat, who buys the weird slices that Sarah's uses, and who makes the loaves themselves? And if most of the gyros in Austin all contain the same meat, do you think Austin would flock to a restaurant with real home-made gyros?

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