years Milwaukee’s most distinctive gyro was also the hardest to track down.
Topped not only with the customary lettuce, tomato, onions and cucumber sauce,
but also with a squirt of red chili sauce and three crispy
Ask most food-truck operators what the hardest part of their business is, and they’ll usually offer the same unsurprising answer: the truck. They’re expensive to buy, difficult to maintain and a headache to park, and many of them burn through gas as quickly as you can fill their tanks...