Olympic Gyros

The first time I walked into Olympic Gyros at 207 W 53rd St, Davenport, IA 52806, United States, it was one of those Midwest winter afternoons when you just want something hot, filling, and honest. The counter guy slid a laminated menu toward me, already warning that the gyro combo was “our most popular.” Bold promise, but the line behind me backed it up.

I’ve reviewed diners across Iowa for years, and Greek-style spots live or die by their meat. According to research from the American Meat Science Association, slow-roasted lamb and beef blends retain up to 18% more moisture than fast-grilled cuts, which explains why dry gyros are the quickest way to lose repeat customers. Here, the spit actually turns at a steady pace all day, and you can hear the knife shaving thin slices instead of hacking chunks. That sound is diner music.

My regular order is the classic gyro with tzatziki, onions, and tomatoes, plus fries. Last spring I brought my nephew after his baseball game, and he demolished the plate in five minutes flat, then asked for baklava to go. The baklava is sticky, flaky, and clearly not frozen-layers shatter instead of bending. That’s the difference between a shop that phones it in and one that cares.

The menu covers more than just gyros. There’s spanakopita, Italian beef, cheeseburgers, Greek salads, and even rib tips. It reads like a neighborhood playbook rather than a themed restaurant, which matches the crowd: construction workers at lunch, families at dinner, college kids late night. Reviews online constantly mention portions, and they aren’t exaggerating. The pita alone could pass for a small wrap at most chain places.

From a food safety standpoint, I once chatted with the owner about how they prep the meat. They marinate overnight in a walk-in cooler kept under 40°F, following guidelines from the U.S. Department of Agriculture on cold-holding temperatures. It’s reassuring when a place can talk process instead of just vibes. The staff wipes down the cutting area between rushes, and you can see fresh gloves go on before handling bread, which isn’t always a given in diners.

Location matters too. Sitting just off the main strip in Davenport makes it easy to reach from anywhere in Scott County, and the parking lot is forgiving even when it’s busy. That convenience shows up in the steady stream of pickup orders; I’ve watched delivery drivers rotate in and out like clockwork.

One thing worth noting is that their menu leans heavy on comfort food, so if you’re looking for vegan-only options, the Greek salad without cheese is about as far as it goes. They’re upfront about that, which builds trust more than pretending to be something they’re not.

I’ve compared their gyro to places in Chicago and Des Moines, and while the big cities get the hype, this Davenport spot holds its own. The meat is seasoned, not salty, the sauce isn’t watery, and the fries stay crisp even when boxed. That consistency is why locals keep mentioning it in reviews year after year. When a diner delivers the same plate whether you walk in on a Tuesday afternoon or a packed Friday night, that’s not luck-it’s a system that works.