Doner & Gyros DIP

HISTORY OF THE CLASSIC BERLIN DÖNER:
In 1971, Chef Mahmut Aygun adapted the traditional Turkish Iskander kebab to a more ‘Berliner’ taste. Aygun was inspired to put the meat in bread to help diners on the go. Moving to Germany at the age of 16, Aygun opened a stall and soon became known as the “kebab king”. His Berlin Döner is one of the most historical and popular street foods around the world today.

Freshly baked sesame flat bread is filled with juicy strips of meat sliced directly off the rotating roast column. Top it off with a variety of lettuce, cabbage, tomatoes and cucumbers with a choice of signature sauces and a dash of spice to have your first memorable taste of many more Döners to come!


HISTORY OF THE CLASSIC CHICAGO GYROS:
This Titan of a Sandwich originated in Greece and arrived on the streets of Chicago in 1965. It made its debut at the Parkview Restaurant and made the owner, George Apostolu, a very famous man!

The American, or rather Chicagoan, Gyros is another successful story of adapting ethnic flavors to local ‘Chicago Street’ tastes. Cones of Gyros meat rotate on a vertical broiler until perfectly roasted. The tender flavorful meat is then sliced and folded into freshly baked pita bread, topped with tomatoes, onions and our signature tzatziki sauce.