The gyro part of its name is the better choice, and what a choice: buttery petals of meat piled onto a plate or into a pita, edges slightly crisped by the fire that cooked it in an upright twirler for hours. Its flavors get accentuated with the best tzaziki sauce we've yet to taste-almost caramel in its sugary nature but with a yogurt twist at the beginning. It's something you'll want to pour on all your future meats.
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The food scene of our stretch of Pacific Coast Highway unfolds like the colors on a roulette wheel: delis and gabacho-fied taco stands. Bars and burger joints. The high-end nouveau-riche refuges of South County and down-home diners ...