I used to get a lot more e-mails from people responding to my column or asking questions. But people these days would rather leave snarky comments on Facebook or the Weekly’s homepage instead of sending a thoughtfully composed letter –– complete sentences are sooo 2000 and late (duck face/peace sign). I still get semi-regular correspondence from angry restaurateurs and a couple of folks who worship at the altar of Bud Kennedy and have never had a bad meal in this town –– I think the kids call those people trolls.
I recently (finally) got a good question from a reader that I thought I’d share with everyone. Gregg G from Fort Worth is having a tough time finding a decent gyro in town. He said his daughter has never had one and wanted me to give him some options.
I don’t do rankings anymore –– I’ve done a couple of them in the distant past, and I needed a scouring pad and boiling water to wash away my shame. But I’m happy to give a brutha a few suggestions.
First, let me preface my listicle by saying all gyros are kind of the same. The recipe hasn’t changed much: lamb/beef slices, soft pita bread, feta cheese, tzatzki sauce, onions, and maybe some greens. So the places that made my personal cut did so because of quality ingredients and freshness. But to me, there’s not much difference between the height of gyro achievement and something you could get at the mall food court.
My go-to gyro has long been Paul’s Donuts, Subs, and Gyros (1324 Hemphill St., 817-926-5500). The Near Southside hole in the wall serves massive portions of slow-cooked lamb with a zingy sauce that soars above the oily meat. The gyro and fries combo ($7.79) could feed at least a couple of people.
It’s almost not worth ordering the gyro ($8) at Chadra Mezza & Grill (1622 Park Place Ave., 817-926-3992) because there are so many better things on the menu. But if you, like me, have already sampled most of Chef Nehme Elbitar’s fare and want something a little more on the comfort side, the Greek gyro wrap, with tomatoes and olives, is a tasty change of pace. The lamb/beef combo is tender and well seasoned, and the pita bread is warm and soft with crisp edges.
The Greek House Restaurant (2426 Forest Park Blvd., 817-921-1473) is the quintessential mom-and-pop spot. Its tiny location is slightly off the beaten path but hardly obscure –– it’s next door to the beloved Black Rooster Bakery. The menu isn’t exactly brimming with options, but if my recent visit is any indication, most people just go for the gyro. Like Paul’s, Greek House doesn’t skimp on the meat. It’s almost exhausting to eat, but the spicy, salty, oily flavor of the meat will keep you in the game.
If you have any foodie-related questions feel free to e-mail me at the address below. Or just keep trolling me on social media and on our website. That way we can all laugh at your hilarious abbreviations. LOL!
Contact Chow, Baby at chowbaby@fwweekly.com.
pak-a-pocket ain’t too bad either
I’ve seen people eat it at King Tut and they enjoyed it…I stick with the beef kabob sandwich.
King Tut is great, Greek House is great, but Pauls is THE BOMB…. They are HUGE compared to everyone elses… Haven’t tried OPA down on 7th yet but heard they are good… Byblos is fabulous also.. but the Beef Shwarma at Byblos is the best… King Tuts Mussaka is awesome!
Opa is good but I think Paul’s is definitely the best with a price tag to match. I have not tried Greek House though.
Paul’s Donuts, Subs, and Gyros have awesome gyros and their chocolate chip cookies are to die for; the Gyro House in Arlington, across the street from Arlington PD, is pretty good too.