Pull up a seat at the counter at Olympia Gyro and watch the 30-pound roast of gyro meat, a combination of beef and lamb, spin and sizzle on a vertical grill. Order a gyro and Athens Voulgardis will cut thick slices from the exterior, at once soft and crispy, and tuck them into a round of warm, fluffy pita with tzatziki, onion, and tomato, all wrapped up and ready to eat. Athens grew up at Olympia, which his parents, George and Despina, bought in 1984 after emigrating to the US from Greece. Despina still makes the spanikopita from scratch every day, and they serve it up alongside Greek specialties like grilled-to-order chicken and lamb souvlaki, stuffed grape leaves, and Greek salad. For a modern interpretation of Greek-American food, try the buffalo chicken or chicken caesar souvlaki. No matter what you order, don’t leave before you’ve had a triangle of Despina’s homemade baklava.