Dave148 wrote:

Grecian Delight, Kronos Foods Merge to Bring New Innovation to Market

https://www.qsrmagazine.com/news/grecia ... ion-market

Innovation and expansion through consolidation and reduction of choice? That some Kushnerian level doublespeak if ever I’ve heard it.

stevez wrote:

charcoal_flame_gyro.jpg

Here's a Greek Gyro Sandwich (as opposed to American Gyro, which is also on the menu), minus onions. Somewhere on the board is a discussion about gyro sandwiches served in Toronto that include fries as part of the sandwich. Sorry, I'm not able to search for a link right now. Anyway, this sandwich was similar in that included fries inside.

The meat itself was excellent. It was a little more restrained in the garlic department compared to a standard "American" cone. I thought it was nicely balanced. They also get an honorable mention for the quality of the tomatoes that they served.

In that same Nick K slideshow, he mentioned that It's Greek to Me on Clark serves a version that uses pork belly for their gyros. That's next on my list to try.

Thems not meant to be fighting words, but after trying Charcoal Flame the other night I can't help but wonder if a pork specimen being named the best gyro in Chicago is something of a Pyrrhic victory. While the meat here is certainly better than nearly every other gyro in town--love that there is bark on some pieces, and the fattiness keeps most chunks quite juicy--I found it exceptionally difficult not to compare the specimen to an al pastor taco, the latter of which has a thinner delivery mechanism, the marinade and/or pineapple, herbs, and salsa to break up the porcine heaviness; the gyro just has more heaviness: a thick pita, a yogurt-based sauce. A good al pastor taco has brightness and balance; a pork gyro is big and a little bland.

Again, perhaps an unfair comparison, and it is a good sandwich. But I found my thoughts drifting to Taqueria Los Barrillitos and even Tierra Y Caliente (RIP) while I ate it.