- Riley Bratzler
They arrive on foam plates with plastic ware, generously portioned with side salads composed blandly of iceberg lettuce, pale tomatos, cucumber wedges and feta crumbles — no dressing. The falafel disks bear nice crunch, with sesame seeds mixed in the dough, and they finish with a strong vegetal note. Accompanying hummus could use more seasoning though. Our gyro arrives freshly shaved off a commercial rotisserie log, a familiar commodity, heightened by a zesty tzatziki dip with chewy pita triangles. But everything feels just serviceable, leaving me wondering if that chicken still shines.