Your Daily Guide

Marimar Martinez in D.C. Also, Chicago Restaurant Closures

Months after she was shot by Border Patrol agents in Brighton Park, Marimar Martinez went to Washington, D.C. to recount the experience at a forum. On today’s podcast, the Reader’s new editor-in-chief Sarah Conway breaks the story down. Kevin Pang, NBC5’s new “Food Guy,” also stops by to explain why so many Chicago restaurants have been closing. [City Cast Chicago 🎧]

• Curious? Read from Martinez’ emotional testimony. [Tribune 🔒]

Symbol Painted on ‘The Rock’ Worries Trans Northwestern Students

At Northwestern University, painting “The Rock” is campus tradition. But recently,someone painted a Cross of Burgundy on top of a trans flag. The medieval symbol has been co-opted by fascist and alt-right groups, yet school officials refused to intervene. [WBEZ]

• Related: There are many threats facing universities in 2026. [City Cast Chicago 🎧]

Chicago’s Air Quality Mapped

A public map charting Chicagoland’s air quality is officially live. Available information includes current air quality and trends along with any health recommendations.You can also sign up for air quality alerts. [City of Chicago]

• Big picture: Here’s what you should know about Chicago’s air quality. [City Cast Chicago 💻]

“Yee-ros,” “jai-roh,” “guy-roh” … Chicagoans have many pronunciations for the dish piled high on pita. The original Greek word, “gyros,” means “to turn.” Historically, in Greece, gyros was seasoned pork turned on a rotisserie. Then Chicago put its own spin on the spinning meat.

Now, I’m on a quest to find the best in town.

Some Gyros History

As Greeks immigrated to Chicago, the gyros recipe changed to reflect our beef-loving town, evolving into a lamb-and-beef combo. It became more popular once local engineer and Greek immigrant Peter Parthenis designed a sturdier meat rotisserie. And that’s not all he innovated.

In the early ‘70s, Parthenis started mass-producing frozen meat cones that restaurateurs could easily warm and slice off the spit. Parthenis opened Grecian Delight, which later merged with Kronos — still the world’s largest gyros manufacturer and still headquartered in Chicagoland, “the gyros capital of the world.”

Whether you’ve realized it or not, you’ve seen (and smelled) this meat turning in diners and hot dog stands across the city. Despite Kronos’ ubiquity, however, not all gyros are the same.

Central Gyros in Belmont Cragin

I started my gyros journey at Central Gyros in Belmont Cragin simply because it’s been around for 52 years. I figured, after those decades, their strategy must be perfect.

Ambience-wise, it was: the casual sit-down blasted Greek string music and boasted friendly service. My waiter, Osvaldo, explained that while many restaurants get meat from Grecian Delights Kronos, Central Gyros and others order unique blends. Central Gyros uses more beef than lamb, which helps retain a smooth shape. (Only Gyros Express in Villa Park has the same recipe.)

A pita sandwich, including tomatoes, onion, and tzatziki, costs $10.75. (That doesn’t include fries, but of course I needed fries. The lunch meal deal costs $15.75.) Worth it if only for the massive amount of meat crammed in — that was one beefy sandwich, no pun intended. The strips weren’t as well done as I personally prefer (l love a near-crunchy gyro) but the tzatziki was smooth and fresh, effectively cutting the greasiness.

It wasn’t the best gyros I’ve ever had, but I had a great time in the old-fashioned dining space, shouting “Opa!” at noon on Wednesday. And yes, I tried the saganaki. (I had to!) It was crisp and excellent.

Got gyros spots to recommend? I’m hungry for more: chicago@citycast.fm.