New York Style Gyros (and Coal's shoutout)

...recently spent 4 days in NYC for the Champions Classic UK played in.

Tried about 10 different slices of pie, including Lombardi's, Grimaldi's, and several others. Also hit Les Halles & Mesa Grill, both excellent.

However, the best bite of food I had all week was a Gyro from one of the 10K 'Halal' Food carts scattered across Manhattan, which are almost as pravelant as hot dog carts it seemed.

What set it apart from Gyros around here is that in addition to the standard Tzatziki Sauce they put on them, they also put a slightly thick blazing red sauce on there as well. The sauces mix amazingly well, and it gives it a spicy kick that just puts it over the top. Seemed standard up there, we had 3 at different spots around town, and they all did it the same way.

Anywhere around here that offers the Hot Red Sauce to go along w/ the Z-sauce? I'd kill to have another...



Oh, and despite Lombardi's/Grimaldi's both being near perfect versions of Coal-fired pizza, it gave me even more appreciation for how good Coal's in Louisville is. They can't match the NYC ambience obviously, but as far as the pizza goes, it's really not far off, if at all.

Adrian, I have two customers that I put hot sauce on their gyros for them. I would be quite happy to do the same for you, but unfortunately, I don't open for the season until 1st week of March next year. Hope to see you then.

...recently spent 4 days in NYC for the Champions Classic UK played in.

Tried about 10 different slices of pie, including Lombardi's, Grimaldi's, and several others. Also hit Les Halles & Mesa Grill, both excellent.

However, the best bite of food I had all week was a Gyro from one of the 10K 'Halal' Food carts scattered across Manhattan, which are almost as pravelant as hot dog carts it seemed.

What set it apart from Gyros around here is that in addition to the standard Tzatziki Sauce they put on them, they also put a slightly thick blazing red sauce on there as well. The sauces mix amazingly well, and it gives it a spicy kick that just puts it over the top. Seemed standard up there, we had 3 at different spots around town, and they all did it the same way.

Anywhere around here that offers the Hot Red Sauce to go along w/ the Z-sauce? I'd kill to have another...



Oh, and despite Lombardi's/Grimaldi's both being near perfect versions of Coal-fired pizza, it gave me even more appreciation for how good Coal's in Louisville is. They can't match the NYC ambience obviously, but as far as the pizza goes, it's really not far off, if at all.

What kind of hot sauce? Is it something you make?

The stuff in NYC definitely isn't of the bottled variety...

Adrian:

Thanks for the shoutout. I have been to many of those pizzerias you speak of during our year of research. Thank you, that is a great compliment.

I am curious about the sauces used in the Halal Gyros carts. I did a little research and it seems the white sauce is a mixture of straight mayo with a little vinegar ( a Middle East Bearnaise sauce). Some add yogurt with the mayo as well as offer the traditional cucumber sauce or cilantro sauce. The hot sauce has been a little more difficult to figure out. I did see someone mention harissa as a prominent flavor note. What do you think the hot sauce was made of?

Try this link but add Harissa to the mix.

http://chowhound.chow.com/topics/556814