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Gyro King grill

3.8 (74 reviews)
InexpensiveMediterranean
Closed 10:00 am - 9:00 pm
Updated 3 months ago

Order Gyro King grill Takeout or Delivery

Gyro King grill Photos

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GYRO KING GRILL ATMOSPHERE

What's the vibe?
Casual
Quiet
Good for kids
Good for groups

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Recommended Reviews - Gyro King grill

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French Fries
Andrew M.

It was so authentic and delicious, I will definitely go back there again food was really good. It was more than enough, the sauces On the side made it a even better experience. All the food taste really moist wasn't dry, and an exactly what we wanted.

Large Greek salad
Bob F.

No $2 extra grilled veggies and mushrooms. The "large" "Greek" salad has literally nothing in it.

Alina L.

First time ordering from this place wanted something fresh cooked without having to cook it myself seen the good reviews thought I'd give it a try (wish I would have just cooked) placed an online order for ... Lamb gyro Chicken gyro Cheese burger Small salad The burger was hard and burnt my little sister couldn't even finish it. The chicken gyro was ok nothing special The onions on the salad smelled bad so threw that away Didn't eat the lamb gyro all and all waste of $20

$11 for this?!?

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29 days ago

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2 years ago

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2 years ago

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2 years ago

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6 years ago

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3 years ago

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3 years ago

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7 years ago

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9 years ago

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8 years ago

Business owner information

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Khalil A.

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5 years ago

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7 years ago

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Khalil A.

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4 years ago

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3 years ago

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8 years ago

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Khalil A.

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7 years ago

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4 years ago

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4 years ago

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4 years ago

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6 years ago

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Khalil A.

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5 years ago

Gyros are great, the chicken shawarma platter is bomb and the hummus is awesome. I love to eat here when I want a good meal

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4 years ago

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5 years ago

20/10 this place is AMAZING! The chicken is so flavorful and juicy. Everything is fresh and great quality

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6 years ago

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11 years ago

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7 years ago

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10 years ago

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12 years ago

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10 years ago

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Khalil A.

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5 years ago

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8 years ago

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Khalil A.

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14 years ago

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12 years ago

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9 years ago

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9 years ago

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Khalil A.

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9 years ago

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13 years ago

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The Naked Olive - Baklava And Ice Cream

The Naked Olive

(242 reviews)

This was my first visit, IT WONT BE MY LAST!! Great service, great food, very nice atmosphere! I'm…read morenot a Brussel sprot guy, but the roasted ones I had were amazing, short ribs superb, asparagus, sorry but I refused to share with my date, they were that good! I'm dreaming about my meal as I write!

Nice sit down restaurant. Decor is classy. Great for dates or a family dinner. The staff were very…read morewelcoming despite them being very busy. The food came out a little slow though but worth it. Starters: Brussel Sprouts: 5/5 delicious and made well. The skin lightly fried but not charred. The dish balance with pieces of bacon and the cheese plays well with the balsamic vinegar. Rib rolls: 4/5 The shredded short ribs could be a bit more moist and flavorful but pairs very well the horseradish aioli. Chicken Alfredo: 5/5 likely on the of the best Alfredo I have had. Grilled chicken was perfect not too dry and flavorful and the noodles cooked to perfection. The sauce was flavorful but not too heavy with cream like most places. Meat Lover Pizza: 4/5 Solid pizza! Well balanced and not overly salty. French Onion Patty Melt: 5/5 Perfect medium cook and delicious. Not too salty. Onions savory and sweet. Perfect crunch of the bread. Chicken Caprese: 4/5 It was good. Pesto brought a nice brightness to balance the heaviness of the fried chicken. Overall: 5/5 a great place that delivers well on their food. Can't wait to come back and try some of their other dishes. You don't leave feeling overall full due to the richness of the dishes

Agua Bistro - Artichoke small plate compliments of the chef

Agua Bistro

(97 reviews)

Excellent food and service. Prices reasonable for the quality of the food. Being BYO was the…read moreattraction for our group. We were all glad we went.

Perhaps my dining partner and I expected too much... Perhaps. But one thing is certain: Despite…read morebeing highly recommended via a variety of sources, our recent visit to Agua Bistro proved to be something of a disappointment. Our dissatisfaction pertained neither to the restaurant's appealingly cozy ambiance nor to its spot-on personable service. Rather, it was related solely to the preparation and presentation of a portion of the cuisine; which, despite their website's pontification - "Here you will find Chef's handcrafted à la carte menu inspired by a medley of Mediterranean flavors" - fell significantly short of expectations. But let's begin on a positive note... The Fried Artichokes, which my dining partner and I shared as an appetizer, as did the other couple with whom we dined, received nothing but raves. Kissed by a balsamic glaze, caressed by Panko breadcrumbs, and pillowed on mixed greens splashed with lemon dressing, it was indeed an auspicious beginning. Desserts were also quite good... and our little group managed to sample several noteworthy possibilities. My dining partner, for example, enjoyed the Limoncello Cake while I opted for the Apple Tart with French vanilla ice cream. But by far the most interesting dessert of the evening was the Peach Melba, which was shared by the other couple. Actually, "interesting" is something of a misnomer, as the history of this famous confection is as intriguing as its checklist of ingredients is delicious. Peach Melba is a dessert of peaches, raspberry sauce, and vanilla ice cream (Agua's version also adds whipped cream). It was invented in 1892-93 by French chef Auguste Escoffier at London's Savoy Hotel to honor Australian soprano Nellie Melba. In 1892, or so the story goes, Ms. Melba was performing Wagner's opera Lohengrin at Covent Garden. At a dinner party in her honor, Escoffier presented her with a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop an ice sculpture of a swan (which is featured in the opera). Originally Escoffier called the dish Pêche au Cygne (Peach with a Swan). Several years later, however, he changed the recipe slightly by adding a topping of sweetened raspberry purée and renamed the dish Pêche Melba. Tasty fried artichokes and tempting desserts notwithstanding, it was the entrées that proved to be the kitchen's undoing... And topping the list of eminently forgettable items was my Pan Seared Atlantic Swordfish, which was overly breaded, unattractively hefty of countenance, exhibited a decidedly mushy texture, and tasted offputtingly "fishy" in spots. Ill-chosen accompaniments such as gloppy white beans, olive tapenade, and bland, under-seasoned, undercooked vegetables did absolutely nothing - either gastronomically or asthetically - to remediate this sorry state of affairs. Definitely not the kitchen's finest hour. While other entrées were not as distasteful as my swordfish, they were still nothing to write home about. My dining partner, for example, wasn't exactly thrilled with her Chicken Parmigiana. Not that it was beneath contempt... but she certainly had seen and tasted better in numerous other establishments. What was particularly telling to me was that the kitchen appeared to be rather careless with its entrée presentations. The food photos I observed on the restaurant's website were strikingly beautiful. Up close and personal, however - in the flesh, so to speak - their appearance clearly lacked a certain savoir faire. And for an establishment that seemed to posture itself as significantly above the ranks of plebeian cookery, this was an unappetizing paradox indeed. The major offender in this regard was undoubtedly the Wild Mushroom Ravioli swimming in a madeira cream sauce. Which, while a feast for the palate - at least according to the other gentleman in our party - was also famine for the eye, bearing, in my opinion, uncanny resemblance to the regurgitation of an endangered species. I don't mean to imply that each and every item placed before a diner needs to be a work of art... On the other hand, it should possess sufficient visual appeal to contribute to rather than detract from the enjoyment of an evening at table. In this instance, with just the slightest bit of effort, I think the kitchen could have made this particular presentation infinitely more pleasurable to the eye. An absolutely charming little BYOB, there is no question that Agua Bistro has all the makings of a first-rate eatery. That being said, however... for idealistic promise to become gastronomic reality, it appears that there must be a significant improvement in both the quality and the character of their entrées.

Gyro King grill - mediterranean - Updated May 2026

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