Greek-born Anastasio Rodopoulos tells his customers at Olympic Village that gyro meat should only be served the way he prepares it: on a toasted round of pita bread, brushed with extra-virgin olive oil and served with salty crumbles of feta cheese and creamy tsatsiki sauce. For gyro maniacs who want an alternative to the traditional molded-meat variety (Rodopoulos uses a blend of 82 percent beef and 18 percent lamb), Olympic Village also offers the sandwiches stuffed with grilled marinated chicken or beef tenderloin. Once you finally learn to correctly pronounce them, you may never stop ordering them.
