Well Delphi’s not very far north, but there does seem to be some variation from place to place. I’ve noticed it as a time thing. You never used to get chips in a pita, but it’s becoming more and common.
Afraid not, but remember the extra chilis.
I lived in Astoria, a neighborhood in New York City, for years. Astoria is New York’s Greek neighborhood. If you want gyro, and you’re in Astoria, you’ll have half a dozen good places within a three-block radius, and a few of them will be open 24 hours a day. If you want lamb, the same. You want a whole lamb to cook for a party? Your friendly neighborhood butcher is happy to oblige. You want feta? They’ve got two dozen varieties, all fresh. Same with yoghurt.
I miss Astoria. . .
They’re not on every corner, but you can usually find one in any decent-sized city. Heck, even in the tiny, tiny town I technically live in there’s a place where you can get a gyro. (Sadly, they use frozen slices instead of making it themselves; but at least I can get it.) L.A. has a couple of chains (Falafel King and Zankou Chicken) where you can get these sandwiches of delectable sliced meat. Near my office in Seattle there’s a falafel/gyros/Middle Eastern place just a ten-minute walk away. My favourite place was a stand across from Santa Monica College. A little far to go nowadays. 
I’ve never had a gyro sandwich stuffed into a pita pocket. They’ve always been as you describe. (Native Southern Californian living now in the Pacific Northwest.) Fillings have always been tzatziki, sliced onions (usually white or yellow here), lettuce, and tomato. It’s possible I’ve had them with feta, but I don’t recall ever having had.
There are two sandwiches I’ve had in a pita pocket: Falafel, and Greek Salad Sandwich. The GSS was something I’ve only found at one place, and is what it is called: a Greek salad stuffed into a pita pocket.
This is how I learned it 30 years ago. Kind of like ‘ghyeeross’.
Have you tried Kapp’s Pizza, in Mountain View? We moved away ten years ago, but they were the best at the time, if you like Chicago style pizza.
For pronouncing gyros, I always split the difference and say gyearos.
Thanks for the info. I was mainly surprised because they’re not that common back in London, my home town. That has been taken over by Turkish/Middle Eastern kebab shops.
We don’t get anything but red onions over here. They’re more versatile than you’d think, and the only way to go with a horiatiki (a Greek salad).
This idea makes me gag for some reason - too much salt maybe. As I say, I’ve never seen it over here.
Falafel are lovely. You get similar things in Greece, but not exactly. The GSS also sounds nice, but is not that authentic. In fact pita pockets, if that’s what they’re called (and which I know well from back in the UK), are not something I’ve seen here.
OK, I may. But if its sit-down Greek, I want the full boat: flaming saganaki*, waiters in white shirts shouting “Opa!”, all that jazz. Otherwise, takeout Greek is fine – awesome food and sometimes quite a bit like that SNL skit - “cheesebooga!”
Ok, I hadn’t heard about that. Maybe I can drag MrsSqueegee and SqueegeeJr out there. A quick Google is not finding that fest, please post details if you have them, thx!
So is there any decent pizza in SJ? I’m talking cracker crust. Chains not admitted. Faux deep-dish** also disdained. We’ve got Pinocchio’s down here, and the sauce is spot-on good, but the crust is floppy, so its not great; everything else down here is much, much worse.
*yes, I’m aware that saganaki is a Chicago invention, but its Greek to me.
**Deep dish pizza is also a Chicago invention, but not my preferred 'za.
I’ve eaten there several times. They’re not bad at all, for deep dish. I prefer thin, though.
That’s how I feel. Too salty.
‘Pita pocket’ is generally what people call a sandwich made by stuffing half of an opened pita. They make sense from the vendors’ point of view, as their bread goes twice as far. I do the pocket thing when I make falafel at home, since I don’t want too much bread getting in the way of the taste of the falafel.
I know the GSS isn’t authentic. I’ve only seen it at one place, and that was a sandwich shop of the type normally found inside of office buildings and was owned and operated by Koreans. But, man! Was it good! 
Seattle has a couple places with good Gyros but I would guess that Mr. D’s Greek delicacies at Pike Place Market is the most famous.
mmmmmm
Where is that? The only place I’ve noticed is Falafel King (not related to the L.A. ones, AFAIK) on 1st.
Err, no. Saganaki is an extremely common dish here in Greece. I presume a “flaming” saganaki would be where they light the oil flambé style. Not something I’ve seen, but not beyond the realms.
I meant the flaming variety, sorry. It’s said that flaming saganaki originated at the Parthenon, in Chicago’s Greek Town.
You can go to this site and try “Greek” or “Mediterranean” or “kebab” or “kabob” or “gyros” and get different combinations of places to eat with each search. I would suspect most cities of any size would have similar issues.
As you can tell, though, Nashville isn’t hurting for places to get that sort of food.
What’s puzzling is why so many names for the same food.
Fair enough. Sounds like they’re trying to impress the natives.
Not really. It’s an excess of history thing.
I had the donair (gyros? Whatever, lamb yummies in a pita) there once, about 17 years ago and I still jones for another 
It worked on me – I remember going to the Parthenon at around age 8-9. What’s cooler than having the waiter bring flaming appetizers to your table, shouting Opa! as they douse the flames with a lemon? Nothing.
Ah, a Chicago man who prefers thin crust! A conversion!
Then try Pizza Antica, in Santana Row. They do it Neopolitan style there - thin crisp crust, a little blackened on the edges, and topnotch toppings (i.e., fresh basil, good Italian sausage, etc.).
Opa! is a sitdown place, but I don’t know about entertainment from real Greek waiters. They do serve Greek wine, and it’s a pleasant little place.
Now I want some gyros, dammit.
I wouldn’t call it a conversion. I would say most Chicagoans I know prefer a good Chicago-style thin crust to deep dish or stuffed. I certainly do, although a deep dish or stuffed pizza is good about three times a year. I was born & raised in Chicago and didn’t experience my first stuffed pizza until my junior year of high school, and I didn’t have deep dish until my freshman or sophomore year of college.
Sweet! I’ll give it a shot. Thanks!
Bingo. Deep-dish is in some sense not really pizza, more like pizza-meatloaf. Good once in a while, but “real” pizza is thin crust, and available anywhere in Chi-town, where deep-dish is the province of Uno’s and Malnati’s etc. and imitators.