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All -

We are headed to Greektown tonight after some drinks and would like to take down some gyros. Any thoughts on where we could find the best?

Thanks for any input.

BTW, the threads I found via search did not seem to focus entirely on Greektown. I could be wrong.

J,

Parthenon is my current gyro pick. Made in-house (75% lamb, 25% beef), crisp, juicy, very flavorful.

Parthenon Gyros



House made sausage is terrific, hint of orange rind taking it over the top. It may only be available on the Hot Mezedes Platter, but never hurts to ask.

Hot Mezedes Platter


Enjoy,
Gary

The Parthenon
314 South Halsted
Chicago, IL 60661
312-726-2407

Hmm that looks delicious.

As I have only been down there once, can someone refresh me on how the walk-up joints fair for their gyros? I am worried that the need for instant food might arise vs a sit down.

Need to have backup plans in place.

I'll second Gary's recommendation for The Parthenon. Keep in mind that it's a one trick pony. The rest of the food is not all that great compared to some other spots down the street, but the gyros shine! In terms of walk up gyros, One place is pretty much the same as the next. There's no place in Greektown that distinguishes itself over any other. The place on the NW corner of Halsted and Jackson with the yellow sign (the one that used to be a butcher shop) seems to get a fairly big crowd, but I have never been personally.

I think that is Mr. Greek's. I've had their baklava on a rec from a friend who likes theirs the most. I have noticed that their baklava has a lots of larger pieces of chopped walnuts.

In my experience, the food at the Parthenon has been pretty good in general. Last time I was there, I had the grilled octopus/calamari.

I'm no expert on Greektown, but I think the Parthenon is one of the better restaurants on the street. Of course, there are some that are flashier and perhaps more upscale (e.g., Santorini) that offer more exotic seafood selections. But for simple gyros, saganaki, etc., I like the Parthenon.

I recently had gyro at Roditys and it was excellent. I do remember the Parthenon as being very good also. And the gyros sandwiches on pita from the carry out place on the NE corner of Halsted and Jackson are very good also. Plenty of good gyros to be had in GT.

Just a historical note:

The Parthenon claims (and I see no reason to disbelieve them) to be the restaurant that introduced gyros to America. They were also the first to flambe saganaki.

It interests me that these dishes spread across the country to become ubiquitous in Greek-American restaurants, while other Chicago introductions, like stuffed pizza and Italian beef, remain largely local phenomena.

This Greek thinks Greek islands and Parthenon are two of the better places on Halsted
Greek Islands in Lombard still the best in the burbs

That is Mr. Greek's. I've been there many a late night/early morning, if you know what I mean . They have awesome fastfood gyros, drunk or sober. Actually, if you're there, you should try the Italian Beef. I think it's pretty darn good. They also have very good cheese fries.

Damn, now I'm hungry.

I beg to differ - if you're speaking in general terms (and not just specific to Halsted St.).

If I walk into a place selling gyros and observe the grillman/counterman slice the meat from the spit and toss it onto the griddle - I'm out the door as quick as you can snap your fingers. All too often now untrained staff fry the gyros meat instead of letting it cook/crisp on the spit (which, to my way of thinking - is the proper way to prepare/serve a gyros).

In addition to the gyros at The Parthenon, I'm a fan of the lamb chops which most of the times I've eaten them (probably scores) are excellent. The Parthenon is not only "bread" (as James Ward might describe things) but also a lot of "Circus" - and the combination makes for an excellent time. On the lighter side of things there - ask Victoria to read your Greek Coffee grounds for you if she's working at that hour.

The question was specifically about Greektown and I'll stand by my statement. Your bigger point about gyros (and tacos al pastor, for that matter) needing to be sliced from the cone is valid, though.