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Aug 12, 2008 07:49 AM

A tasty gyro....

Nothing fancy, just a good gyro. I just can't seem to find a place that is consistant and good. Any suggestions would be appreciated. Lower east side would be best but willing to travel if its worth it. Thanks all!

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  1. Greek Corner on 28th and 7th -- I ask for the meat well done. Another place worth trying is Greek Kitchen on 58th and 10th. I can't vouch for the gyro specifically, but their pork and chicken souvlakis are quite tasty, and the Greek fries delish.

    1. Try Astoria, there is aplace on Ditmars Blvd. but I am spacing on the name. Take the N or W to Astoria - Ditmars Blvd. and I think it's on the corner of 29th and Ditmars. There is also Tony's Souvlaki Opaa‎ (28-44 31st Street) which has gryo platters and yummy lemon potatoes.

      1. I haven't been there in years, but GYRO II across the street from Penn Station was always my favorite gyro spot in NYC. The tzadziki sauce they make and use there is something quite special and the prices has for years been one of the best lunch deals in NY. I just may have to pay a long overdue visit....

        11 Replies
        1. re: The Professor

          I admittedly haven't been to Gyro II in years either, but that's because I always found the food to be pretty horrible! It was cheap, so I didn't mind too much in college. The lamb was okay -- your standard greasy, pre-frozen stuff -- but that white sauce (it wasn't tzatziki) was just wrong. It was like topping grease with fat. Mayo on a stale pita is not something I would travel for.

          I agree with the rec for Yatagan, which makes rather good döner kebabs. Döner, gyros and shawarma all have a common ancestor in Ottoman cuisine and tend to be pretty similar.

          1. re: JungMann

            Well, differing tastes are what make these boards interesting, after all.
            As far as Gyro II goes, I guess I really have to agree that the sauce was not classic tzadziki, but I certainly didn't think it was mayo either, and I don't remember the sauce being oily at all. Seemed more like yogurt, vinegar, cucumber, dill, and a touch of something sweet (either honey or, more likely, a touch of sugar).
            Anyway, I'll seek out Yatagan and give it a spin...

            1. re: The Professor

              It's really not tzatziki, whether traditional or non. I'm pretty sure there's no cucumber (I'm very sensitive to the taste of cucumbers). Really more like a yoghurt-dill salad dressing. I do like their chicken gyros but service stinks at Gyro II. If you're in the Penn Station area, give Greek Corner a shot -- much better imo.

              1. re: a_and_w

                i havent been there in years either, but i remember it as a pretty solid gyro

                1. re: thew

         you mean Yatagan, Gyro II, or Greek Corner?

                  1. re: a_and_w

                    I have to agree with the Professor. I have a new catagory of food that I like to call the "White Castle" of... Gyro II goes into the catagory now as the "White Castle" of Gyro's" It's a sub standard version of the classic traditional version, you either hate them or love them. I happen to love the gyro II version of gyro's too. I like a good authentic one, but these are in their own catagory, and shouldn't be confused with the more traditional style. You know what I mean?

                    1. re: michele cindy

                      Agreed on all points, michele -- like I said, I love their chicken gyros. I just meant the Gyro II sauce doesn't even remotely resemble tzatziki -- it's something totally different.

                      1. re: a_and_w

                        I wonder what the indgredients are. I've never had it before, but I've heard that "miracle whip" has a sweet taste to it, I def. taste mayo in it. Maybe they use this + some garlic, and some other stuff instead of the more traditional yogurt?

                  2. re: thew

                    whichever one was just across teh street from madison garden/penn station

                    it's not like i ever knew the name.. just that it was good before or after a concert at the garden

                    1. re: thew

                      Yes, that's the one. It's been there forever.

            2. re: The Professor


              Could you please e-mail me at I have a question I want to ask you. Thanks.

            3. Yatagan on MacDougal St. in the w. village has consistently good doner kebabs -- which are essentially the same thing as a gyro in NYC.

              4 Replies
              1. re: cimui

                It's certainly worth a try, but I personally find that Yatagan sits like a rock in my belly...

                1. re: a_and_w

                  For me, it depends on what's already in the belly when the Yatagans goes in. If it's joining up with a good bit of alcohol, it can feel like a lullaby. And the going down part is so pleasant, no matter what... :)

                  Most doner kebab / gyro meals are grease bombs, no?

                  1. re: cimui

                    There's always going to be a good dose of fat, but it doesn't have to be a grease bomb. The aim is to get flavorful, juicy meat, like a desert burger. It's a delicate balance that some places excel at; others don't.

                    In Chicago, the gyros capital of the U.S., there are plenty of local stands serving up great strips of meat with a tangy tzatziki and juicy tomato to counteract any excess of grease and then, of course, there is the shawarma with which my father sent me to school. Dripping with fat and smelling like a goat. Needless to say, not many kids wanted to trade lunch with me in grammar school.

                    1. re: JungMann

                      Your former classmates clearly had no idea what deliciousness what they were missing out on.

                      Most gyro / doner / schwarma places I've come across in Manhattan are about the same degree of greasiness. (Turkuaz is about as bad / good as the 53rd st. halal cart.) Some places give you more veggies or pita to counteract or absorb the grease, but the underlying amt of grease seems to me to be about the same.

                      Sounds like I need to head to Chicago to try the gyros. It's been a long time since I've been there for anything other than a stopover at the (really horrendous) airport.

              2. Try the Kwik Food cart at 45th and 6th Av. The lamb pita is way above average.