The pork gyro is the real draw — herb-seasoned, cooked on an actual vertical spit, closer to how gyros are actually made in Greece than the compressed beef-and-lamb "Kronos" cone most Chicago spots default to (that standard traces back to Parkview Restaurant in Skokie in 1973). The Infatuation gives it an 8.0, calling out the pork belly's crisp edges alongside sides like gigantes beans and zucchini fritters.
Souvlaki and doner kebabs round out the menu.
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