The dish on Long Island's restaurant and food scene.
At the new Greek Street in Massapequa Park, the signature dish is the sandwich dubbed the authentic street gyro" ($8.50). Having had one on a recent visit, I now find myself thinking about when I'll get another. Tucked inside a pita are shards of juicy house-made pork gyro, tomatoes, red onion, lettuce, tzatziki sauce and believe it or not fries. These were hand-cut, nutty and delectable in their own right. A good bet is to request the tzatziki on the side, since the yogurt sauce may be slathered on a bit too liberally.
The counter-serve place, which occupies the former digs of The Greek, has five tables indoors and three on the sidewalk. It's co-owned by partners George Avlonitis, Chris Homenides and chef Anthony Calderera. Interestingly, only the chef lacks Greek roots.
I also tried Calderera's horiatiki ($9), a salad made with tomatoes, cucumbers, peppers, onions, feta, olives and pepperoncini but without any lettuce. Not bad, but sweeter tomatoes would have elevated it into another realm. Sharing the menu were a pork souvlaki sandwich ($6.75), spanakopita, or spinach pie ($6.50) and a street bowl ($9) of chicken souvlaki over rice.
Calderera said that while he offers commercially made lamb and beef gyro and purchased hummus and falafel, everything else served is made from scratch.
Greek Street is at 1021 Park Blvd., Massapequa Park, 516-308-7890.