Who wants to move in to the ex-Greatest Gyros spot?

[Robin Garr]

Interesting! Frankfort Avenue Exchange kinda has a nice ring to it. Whatcha think?

It's small, though. And I've never seen the kitchen. They did earn their A, but it's entirely possible that they were using a gyros spike and a microwave or toaster oven. I am only half kidding about this. I'll be glad to put folks in touch with the contact, though, so you can find out for yourself.

Interesting! Frankfort Avenue Exchange kinda has a nice ring to it. Whatcha think?

Crescent Exchange

Do they have a grease trap? The new MSD regs require this now.

[Robin Garr]

Do they have a grease trap? The new MSD regs require this now.

At the risk of repetition, I don't have the answers to these questions, but if anyone's interested I can put them in touch with the people who do know.

For what it's worth, the World's Greatest Gyros people did do considerable renovation when they expanded into the Cafe Glace/Conez and Coneyz space, and I understood at that time that they were being required to bring the kitchen up to standard. And they did earn their "A". But I can't rule out that it was a limited kitchen - much of the menu could in fact have been done with a gyros spike, a microwave and a hot plate.

much of the menu could in fact have been done with a gyros spike, a microwave and a hot plate.

The one and only time I was there my gyros meat was scooped from a tub and heated up in the microwave... served up on a rubbery pita.

[Robin Garr]

much of the menu could in fact have been done with a gyros spike, a microwave and a hot plate.

The one and only time I was there my gyros meat was scooped from a tub and heated up in the microwave... served up on a rubbery pita.

That was not the bald Greek guy, was it?

[Robin Garr]

much of the menu could in fact have been done with a gyros spike, a microwave and a hot plate.

The one and only time I was there my gyros meat was scooped from a tub and heated up in the microwave... served up on a rubbery pita.

That was not the bald Greek guy, was it?

In fairness, I think you were there before they expanded into the adjacent storefront. At that time, I believe, they were also required to "improve" the kitchen. Prior, they had been making food off premises and bringing it in.