It's All Greek to Me, carryout only, opening on Frankfort

And about the lettuce thing...Who Cares? I've had lettuce in my gyros before and I like it!

Well, to answer your question (who cares?)it is a forum where folks come to talk about food. Sorry if I was boring you. Again, I wasnt trying to say there is anything wrong with lettuce on a gyros. I just noted thats its an interesting regional take on a classic to go sandwich.

Sorry if I came off rude, I understand we all come here to talk about food. I just felt as though a big deal was being made about the lettuce as being a negative thing, because it wasn't a traditional ingriedient. Sorry if I misunderstood --- I like it when people put a twist on traditional things!

Sorry if I came off rude, I understand we all come here to talk about food. I just felt as though a big deal was being made about the lettuce as being a negative thing, because it wasn't a traditional ingriedient.

No problem,I didnt think you were being rude. And once more I want to reiterate what I was saying...I dont think lettuce is a "negative" thing on a gyros. It just seems unique to this area. Now if you really want to open up a can of worms...lets start a thread on what a "traditional" gyros is.
Oh yeah,welcome to the forum.

When living in Germany I would often have Döner kebab (a Turkish gyros) and they would put a purple cabbage slaw on the Döner. It was often combined with both a cucumber yogurt sauce and a Sriracha like hot sauce. Delish! one of the things I miss most about Germany.

When living in Germany I would often have Döner kebab (a Turkish gyros) and they would put a purple cabbage slaw on the Döner. It was often combined with both a cucumber yogurt sauce and a Sriracha like hot sauce. Delish! one of the things I miss most about Germany.

My favorite Doner kebab joint in Strasbourg, France put fries on the kebab. That made it rather difficult to walk down the street and eat, but the fries were a welcome addition.

FWIW, I'll take a doner over an gyro any day.

Ditto about the doner. My summer in Germany helped me pack on quite a few pounds because of doners, brats, and pork stuff fried pork.


Speaking of Germany and getting off topic a bit, does anyone know where to get some good creamed kohlrabi? That is what I miss most about Germany.

We are always looking for a place here in Louisville to get saganoki. I hope this greek restaurant will get the traffic so they can stay open unlike our previous greek restaurants. GOOD LUCK TO IT'S ALL GREEK TO ME, WE WISH YOU WELL AND I'LL BE THERE, THANKS.

I make saganaki at my place. Had the Kasseri cheese special ordered. Come and try it.

Not sure about adding lettuce.

For me it was the meatballs that really disappointed.

Yeah, I had them leave the lettuce off mine. I guess its a Louisville thing. I dont ever remember having lettuce on a gyros before. To be fair, I didnt heat up my half of the meatballs,but I dont think it would have changed anything,they really were bland.
Ill agree with Matthew that its hard to beat a Chicago gyros,but Louisville does have some really good options. I think I only have three places left to try before Ive sampled every version in town.

I just dont get the lettuce thing.

you need to come and try my gyros. I lived in Crete for 9 years and yes, they do put lettuce on gyros, a very little bit of finely shredded. I put a whole lettuce leaf (optional) on mine and people say they are the best they have ever had. To date we have sold 25,650 of them. When Robin did his review back in 04 or 05 not sure which we had sold just over 2,000.

Oh by the way to all you people who think that lamb is the original gyros. Sorry to disappoint you all, but in Crete they use Pork and only pork. Great hunks of it skewered onto the rotisserie. The cones you get in America are all processed and shaped usually from factories in Chicago.