Phoenix, AZGyros

A family-run room and Valley Greek institution since 1974, with dolmades of seasoned beef and rice rolled in grape leaves and a gyro built for the loyal regulars. It is the closest thing the Valley has to a true Greek-food landmark, holding down North 7th Street for decades.

Owner George Salvaridis, raised in a Chicago Greek restaurant family, spit-roasts the meat and makes tzatziki off a family recipe. The seasoned meat piles high in a thick, puffy pita with just enough onion, tomato, and sauce at the Scottsdale counter on McKellips.

Overstuffed pita and gyro platters served feta-fries-and-all from a coastal-cafe-styled central Phoenix room on 16th Street. The menu also runs a gyro cheesesteak, a genuine Valley mashup worth ordering alongside the classic plate for anyone who cannot decide between the wrap and the sandwich.

Fresh, house-made pita anchors this downtown counter, wrapped around a straightforward gyro built for the lunch crowd. It is one of the longer-running Greek counters near the government and financial district, and the line moves fast enough for an office break.

A West Valley Greek counter in Avondale built around carefully plated kabobs and a beef kabob pita, with a gyro that holds its own against the bigger central names. It is a solid pick for Avondale and Goodyear residents who do not want to drive across town.