We've met our meat maker. He's Jim Deligiannis, owner of Crazy Jim's, and he's the man behind the remarkable pressed, vertically broiled lamb and beef that is the backbone of our favorite gyro sandwich.
The gyro meat has a great supporting cast, too. Every fluffy, golden-toned round of Jim's pita bread is baked on-site, his tomatoes are fresh and ruby red, and his purple onion curls lend crunch under a cap of crumbly imported feta that literally melts on our tongues. We slather it all in homemade jajiki, a smooth, tangy cucumber yogurt sauce.
And when we're craving variety, Jim's got other gyro-style feasts, include the picado pita (gyro with grilled onion, green peppers and jalapeo), steak (extra lean NY with grilled onions, pepper and cheese), and chicken (charbroiled breast with Greek seasonings and served three ways).
Crazy Jim's has our vote. We'd be insane to go anywhere else.