Chicago’s Best Greek: It's Greek 2 U Grill
- Whether you pronounce it gyro, gyro, or gyro,
it's actually the way you've been eating it
that's been wrong.
- [Male Voice] Huh?
- Guys, there's new meat on the block.
Mark knows what I'm talking about
and if this sounds Greek to you, that's because it is.
(funky music)
People may notice on the awning outside of your restaurant
that gyro isn't spelled the traditional way
that they would expect to see it with G-Y-R-O,
why is that?
- [Vicky] With the G is not the tradition.
- So, should we settle this age old discussion,
how do you say that word?
- Jyro
- Yeero
- Yeero
- Yeero?
- Yeero?
(dinging)
No?
- Yeah!
- [Elliott] It's not guy-ro, it's not jyro, it's pronounced
- "Yeero"
- [Elliott] You have something a little special here,
a pork belly gyro.
- It's not your typical pressed gyro.
- It's almost like meaty bacon on a spit.
- [Elliott] So that is what we have to do while we're here,
your pork guy-ro.
- [Male Voice] What?
- I'm just messing with you.
Did you see her reaction? She tried to kick me out.
(sizzling)
- [Elliott] What would be a good thing to pair it with
to eat it with?
- [Vicky] The zucchini patties.
The kolokithokeftedes.
- Easy for you to say.
- Yeah, say it with me.
- No.
- Kolo
- Colon
- No
- Oscopy
gyro.
It's Greek to me too.
(funky music)
- This, this is the beauty that you guys have.
- Oh, definitely.
This is our main attraction right here.
- [Elliott] What do I need to do, Eleni?
- What I do, grab it, and your thumb has to be
like this, like a violin.
(ominous piano)
- Now I'll play "Pork Belly Sonata in A Minor."
(dramatic violin music)
- [Elliott] We finally have enough beautiful pork belly.
Oh, and you went ahead and warmed up a pita for us?
- Oh yeah!
You just place the pork belly right on in.
- [Elliott] Oh my good God.
- [Eleni] The traditional topping is the onions,
- [Elliott] Okay.
- [Eleni] Tomatoes, - [Elliott] That good?
- Oh yeah, so then you got the tzatziki sauce.
Or as I call it, the jiggy jiggy sauce.
- The jiggy jiggy sauce she calls that.
♪ Na na na na na
♪ Gettin' jiggy with it
(drums)
- This is the traditional way of serving Greek pork belly.
- [Elliott] Right.
- [Eleni] - They actually get stuffed in there.
- [Elliott] We just need to drop our
- [Eleni] (speaking foreign language)
(upbeat rock music)
[Elliott] Clink it
- We always cheers.
- Yes we do.
- [Elliott] It's chewy, fatty, beautiful soft meat,
slightly sweet, slightly savory.
It's guy-ro madness!
- Oh my God.
Yeeros.
Take the well done one. Let me see what you did.
- [Elliott] Oh that's right, I made these.
- [Vicky] Oh my God.
- [Elliott] They're delicious little beasts
- [Vicky] Aren't they?
I love that, I love you, I love your food.
- Cheers, thank you.
- Cheers, thank you, were you gonna shake my hand?
You wanna shake my yeero?
- Here.
- I'll clink you, okay.
She's a sweetheart.
Chicago's Best Greek: Kefi Greek Cuisine + Bar Chicago's Best Spicy: Rajun Cajun Chicago's Best Western Suburbs: Caribbean Corner Chicago's Best Diner: Franks Diner Chicago's Best Chicken #2: Barn & Company Chicago's Best Greek: Six06 Cafe/Bar Chicago's Best Sandwiches: Bat 17 Chicago's Best Polish Sausage: Harczak's Sausage Company Chicago's Best Western Suburbs: Connie's Family Restaurant
