The dish on Long Island's restaurant and food scene.
The night I stop into Gyrolicious in Jericho, theres a 10-minute wait for a table. Looking around the room, I note the enormity of portion sizes. And, checking out the menu, the ultra-moderate prices.
For starters, four of us share a sampler platter of dips ($9.95). Theyre all exemplary: taramasalata, or roe dip, spiced pepper feta, eggplant salad and hummus. Some quibbles: Not enough pita accompanies; individual plates have to be requested. Less appealing is an appetizer of grilled octopus, which is chewy and vinegary.
A generous Greek salad, gratis with entrees, is bright and fresh, with ripe tomatoes a deep red in color. In the case of a gyro combination platter entree ($13.95), the house made beef and lamb gyro has been sliced off and grilled to the point where the slices are a bit dry; they curl around the edges. Chicken gyro, also made on premises, features shards of white and dark marinated meat. Although the gyro looks dry, its surprisingly moist and savory. Lemon potatoes, which share the plate, are addictive. A real standout turns out to be a vegetarian pita sandwich with crisp fried falafel and hummus ($6.95).
Gyrolicious, a spinoff of an established East Meadow eatery, is at 24A Jericho Tpke., Jericho, 516-427-5555.