by Paul Bowers
The Charleston restaurant scene is not known for its Mediterranean offerings — indeed, it's one of the few arenas where Columbia has us pinned. But when it comes to Greece's oft-attempted-but-rarely-perfected flatbread sandwich, Papa ZuZu's just might be able to hold its own against all comers, American or otherwise. The thick, juicy cuts of lamb and beef are slow-roasted on a spit for tenderness, and the other ingredients are about as authentically sourced as you'll find in this part of the world. The tzatziki, made with yogurt from a Greek goat farmer in Canada, provides a light, cool contrast to the savory meat, and the olive oil is imported from a family 20 miles outside of Sparta. The tomatoes and lettuce are always fresh. Oh, and did we mention that the gyro is the size of a human head? It is no shame to split one with a friend at lunchtime.
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