Photo and Parthenon Gyros story, below, from their website, used with permission:
It all began when our parents and grandparents immigrated to the United States from Greece with only a few dollars, some centuries-old Greek family recipes and a big dream – to make it in this wonderful land of opportunity. Their passion for delicious and simple made-from-scratch Greek food naturally led them into restaurants where they worked tirelessly year after year, eventually paving the way to the famous Parthenon Gyros.
Parthenon was the first to bring the Gyro (pronounced YEER-o) to the great state of Wisconsin and we’re proud to be one of the only gyro restaurants left in the country to still make our own Gyros (and sauce) entirely by hand from simple ingredients. It’s the real deal, folks - no fillers, no preservatives, no chemicals – just real food done right!
To make our delicious handcrafted Gyros, we grind whole cuts of premium beef and lamb and mix in simple, natural spices (we even grind our own peppercorn!). We then form our gyros into their classic cones, which slowly rotate on our rotisserie fire grills until the meat is seared to sizzling perfection. Then we slice it off in thin, juicy layers, pile it high on grilled pita bread and top off the deliciousness with fresh sliced onions, tomatoes and our mouthwatering, house-made tzatziki sauce, which we still make the old-fashioned way, by crafting our very own Greek yogurt and adding cucumbers, lemon and garlic.
oday, my wife and I are proud to be the third generation to continue our family legacy at Parthenon Gyros. We’re forever grateful to the millions of Parthenon fans who have embraced us wholeheartedly for all these years and who inspire us to continue to serve the best homemade, iconic Gyros in the country!
Σας ευχαριστούμε, με αγάπη (We Thank You All, with Love),
Dimitri and Erin