Zeus arrives in downtown Sheboygan, from heaven on a Greek food truck chariot. It is the official arrival of the food truck revolution. Lightening strikes and a light bulb is lit. Something new is happening to the Sheboygan food scene. Suddenly, new blooded talent has found a way to challenge our food paradigm. Why not want more? More quality food. More cultural diversity of flavors. More adventure and accessibility. More color and creativity. Dynamic food paves way for dynamic life. Combine this together with our unique heritage for high quality fresh food and watch Sheboygan solidify our reputation in midwestern cuisine.
From Sparkies to Rosies on Union Ave. and now introducing Gyros 2 Go mixing up a storm of Greek proportions on 8th downtown. The proven success of food truck restaurant-touring is now taken a step further. For the first time, our city is asked to address questions relating to moving gourmet food trucks...erupting chaos among city Gods over pro and anti business philosophies. The change of cultural tides brings wind of possibly more food trucks to come (soon in the form of a gourmet cup cake truck?). Greg Lee (owner-chef of Gyros 2 Go) arrives home from gourmet kitchens of southern California to write his own Greek epic, paving ground for an inspired food scene that similarly put Austin Texas on the national food tour map.
Should you stand anywhere near Gyros 2 Go, or drive pass the truck within a 5 meter vicinity, you will experience the faint whaff of grilled meat, waking your summer time appetite and forcing you to answer the unexpected question: What's on the grill that doesn't smell like bratwurst?! The smell is sweet savory caramelizing rather than charring. The meat includes tender grilled chicken and sliced lamb and beef gyro mixture. There is also the smell of fresh pita pan seared to a buttery golden brown. Nestled in layers over each other, first the warm bread, then the seared meat, under a tussle of fresh sliced lettuce-tomatoes-onions and smothered with cool creamy cucumber yogurt sauce. The flavors of a country's rich history slides down your mouth. I asked for my gyro with grilled onions, melding the buttery flavors together if you are craving mid-western style comfort Gaelle had hers in the traditional way with contrasting sweet and spicy crunchiness of fresh onions. I'd suggest it both ways, depending on your mood, the weather and exceptional company. As we ordered, joggers stopped to order, families on vacation waited in line, office executives and construction workers took breaks for their share of fresh wholesome goodness.
We briefly interviewed Greg on what more Sheboygan may look forward to down the road on this exciting menu. Already were options of traditional, chicken and vegetarian styled gyros, hot off the grill- grilled cheese, home made baklava and kataifi by Greg's mother (long time reknowned baker at the Weather Center) and today's special....ice cream with honey and cinnamon topping. The dessert special was intended to test customer's reception for potential plans and collaborations of home made Greek Gelato. As Gaelle and I dipped our spoons into the soft melting mass of tart lightly sweet vanilla ice cream, we delightfully found ourselves perplexed. Where did they get their ice cream? Was there a hint of vanilla yogurt tartness in the ice cream? What special variety of cinnamon powder did they use? Our appreciation of vanilla ice cream and knowledge of cinnamon suddenly came into question as we entered a happy lull contemplating a more thorough research of the cinnamon spice. Known elements and prior assumptions were unexpectedly called out in the most unpretentious way by a simple dessert.
While lucky carp splash before us below the north side pier, we chased our happy gyros and sweets down with tea and espresso by a shaded spot in the warm sun. Another successful taste of Sheboygan's summer time culinary experience.
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