The Oberon, obviously a refined gentleman of excellent taste, is not the only one longing for the above-mentioned flavorsome treat! I am from Atlanta, Georgia, and well remember a landmark event in 1967 when an enterprising young Greek opened a restaurant on Peachtree Street called the Gyro Wrap. Greek being greek to most Atlantans, the populace, who loved the menu and food quality, instead of properly pronouncing YEE-RO, called the place the GY-RO WARP. As in "Let's go on over to the Gyro Warp an' get us some of that lamb with Kon-Tiki sauce!" That place is still in business more than fifty years later.
One of my finest high school friends was Greek; his father, originally from Tripolis, owned a thriving chain of "greasy spoons" in and around Atlanta. His delightful mother, also a native of the Cradle of Democracy, cooked wonderful delicacies including
dolmades and
spanakopita. She had a massive kitchen at home which included a ten-burner gas stove, four ovens, and a walk-in 'fridge/freezer. No one ever left that house hungry!
Keep those recipe ideas coming, ladies and gentlemen. I think the secret to a great gyro is that compressed (?) lamb that one carves off in thin sheets, but I don't know what it's called or where in Cincinnati to procure it.
- Ed
