Most Americans think of beef or lamb when it comes to gyros, but an authentic Greek gyro is traditionally filled with pork. I ate my fill of these during my travels in Greece, usually holding one in ...

What dish represents the restaurant, and why? A plate of pork gyro with a side of pita bread, Greek salad, tzatziki sauce and langonisi fries. The pork gyro is shaved paper thin, resulting in a heap ...

Anyone who’s eaten at a Greek restaurant the past four decades or so is familiar with gyro meat. At least, the American concept of gyro meat: a spiced, finely ground blend of beef and lamb. Except ...

While gyros were undoubtedly invented in Greece, enterprising Chicagoans played a surprisingly important role in popularizing the meaty sandwich across the United States. Starting in the 1970s, local ...

George and Kosta “Charlie” Tiglianidis opened the Feisty Greek on Route 1 in Norwood four years ago. For 15 years, the brothers’ family ran the Orchard Café in a location next door to the space that ...

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. Wildly expensive street food is back in vogue. A textbook execution of this ...

Hearing the word gyro sparks my summer hungers, as well as memories of the years I spent working in a drab office building off 5th Avenue in lower Manhattan, where I’d stop for lunch at a sandwich ...