The Best Gyro In Michigan…Is In White Lake?
Who has the best gyro in Michigan? Our friend Chow Hound Detroit (a must follow BTW) went to an Elvis themed liquor store in White Lake (Graceland King Gyro) that…
Homemade Meat Gyro with Tzatziki Sauce, tomatos and French Fries
Who has the best gyro in Michigan? Our friend Chow Hound Detroit (a must follow BTW) went to an Elvis themed liquor store in White Lake (Graceland King Gyro) that is known for their gyros. Are they the best in Michigan? Check out his review
Full transparency here - I've been there a couple of times and totally agree with him regarding their gyros. I'd get mine with no lettuce and light tomatoes...extra sauce and don't worry about getting enough gyro meat. My son is still trying to convince me to get the full 1 pound gryo - just can't do it...lol.
Now is it the best in Michigan? Other folks say Eureka Gyro in Monroe is the best
So what makes a good gyro? Here's my five point method (with absolutely NO scientific basis...lol)
- Gyro meat: It all starts with there, there's such a HUGE difference when it's done properly - sliced fresh and warm with different size slices (that tells me it's cut fresh). When I get a gryo with uniform slices that look like thin lincoln logs I know immediately it's from the freezer (no good)
- The pita: It's gotta be soft and able to hold the entire sandwich - when the ends start to crack my right eye twitches a bit.
- Tzatziki sauce: Sometimes it'll overpower everything else in the gyro. It's a compliment to the sandwich - not the dominant flavor.
- Tomato and onions: The only two toppings for me on a gyro - no lettuce or cheese please (it's not a greek sub)
- The wrap: So important that it's wrapped properly - nothing worst than the gyro ejector...that moment of the first bite with everything shooting out the back of it. You're supposed to eat it, not wear it (I know, Dad observation)
Who has the best Gyros in Michigan? You tell us - email bigjimshouse@wcsx.com
