Putting Pork Belly in a Gyro

Nick Tsigaris

When three Greek-American cousins, each named Nick, sought in vain to find high-quality gyros near their California home that matched the authenticity of the street offerings in Greece, they decided to do something about it. They launched Nick the Greek, a multi-unit quick-service concept that menus several gyro varieties, including the Pork Belly Gyro. “This handheld is a staple in Greek cuisine, but it’s not commonly offered in America,” says Nick Tsigaris, president. “This is because it’s traditionally prepared with specific ingredients and techniques that are less common outside of Greece.”

At Nick the Greek, an embrace of those techniques starts with slow-roasting marinated pork belly on a vertical rotisserie. “Tender slices are tucked into warm, soft pita bread and topped with thinly sliced red onions, ripe Roma tomatoes, golden fries seasoned with paprika—adding a satisfying crunch—and then drizzled generously with creamy tzatziki sauce,” says Tsigaris. “Customers often reorder it because its unique flavor, quality and convenience make it a satisfying choice. And once they try it, they’re hooked.”

Read more Best of Flavor 2024