Walk past our counter in the late morning and you’ll see it before you smell it: a tall stack of marinated meat turning slowly in front of a wall of heat, the outer edge going deep amber while the inside stays juicy. That’s a vertical spit — the way Greek yeero has been cooked for generations — and we’ve never found a reason to do it any other way.
Why vertical, and why slow
A vertical spit cooks from the outside in. As the surface chars, we shave it off in thin ribbons and the next layer takes its place. Every order is cut to order, so what lands in your pita came off the spit seconds ago — crisp at the edges, tender underneath. Nothing sits in a pan waiting.
Speed is the enemy of good yeero. The stack builds up over hours, the fat renders gently, and the seasoning works its way through. Rush it and you get grey, even meat with no contrast. Take your time and every shave has texture.
Stacked fresh, every single day
We marinate and build a fresh stack each morning — pork, chicken, beef and lamb, each with its own blend. When it’s gone, it’s gone. That’s a harder way to run a kitchen, but it’s the only way to keep the quality where we want it.
- Marinated overnight, never pre-cooked
- Hand-stacked before open
- Shaved to order, all day
- Four proteins, four distinct blends
It would be easier to griddle pre-sliced meat to order. It would also taste like everywhere else. The spit is the whole point — so it stays.
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