"I visited mad greek deli for the first time during the burgerwoche 2021 of the portland mercury magazine, and I had her papal burger (imagined.) I conquered 19 burgers, this week, and it was grossly bound as the best. the papadopoulos had a whole bark meat, wood carbureted patty, a house made omega sauce, grilled swash, candied speck, feta cheese, and crispy fried pfefferoncinis, on a butterbunk. it was extraordinary! simply worth the burger week price of $6. I would still urge them to make it a regular menu item (probably in the approximately $10 $12 range), although I know that the sharpness caused a little smokiness. it was so good, though fried pfefferoncinis are now a new favorite Burger Cup of mine. I was sufficiently impressed during the burger week that I visited again to try their normal menu; I had the gyro plate (picture.) it was a lot of eating about two full gyros, I would say. for those who are unfamiliar, gyro meat is a seasoned mix of lamb and bark, and the white dip sauce is tzatziki, which is yogurt mixed with gurks, garlic, olive oil, crumble, and sometimes edgy or lemon juice. between the seasoned, slightly salty gyro-meat, the refreshing, cool tzatziki and tomaten, the spicy raw wobble and Cayenne pepper and the rich Feta cheese, there was a great, classic gyro taste working together well. both visit, my eating was nicely displayed, the customer service I received was good. the Gyro plate was favorable for the generous amount of food. mad greek deli has available both indoor and outdoor seating, and the interior is of semi classic deli, and half sportable. if they like my photographs, they feel free to follow me on instagram, for more (casual, and almost exclusively small local) larger portland food adventures! instagram: jonathan.grubb"
Falafel Gyro
