100 Favorite Dishes: Brad's Neo Gyro at Avelina

No. 48: Brad's Neo Gyro at Avelina The sumptuously appointed dining room at Avelina, 1550 17th Street, beckons guests to linger over dinner, with rounds of small plates followed by elegant entrees of a Mediterranean bent. The restaurant, which just opened at the beginning of September, has already earned a reputation...

By Mark Antonation

October 18, 2016

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No. 48: Brad's Neo Gyro at Avelina
The sumptuously appointed dining room at Avelina, 1550 17th Street, beckons guests to linger over dinner, with rounds of small plates followed by elegant entrees of a Mediterranean bent. The restaurant, which just opened at the beginning of September, has already earned a reputation for its evening menu, with folks whispering about the charred octopus and rolling their eyes over the housemade duck-liver mousse. But if you want to avoid the crowds and the big-ticket night out, lunch at Avelina is still a bit of a secret, frequented by only a few intrepid business types wandering down Wazee Street from more populated blocks and visitors from nearby hotels who happen to have their ear to the ground.

Yes, you'll find a few favorites from the dinner slate on the pared-down lunch menu, but chef de cuisine John Broening and sous-chef Bradley Yard have also cooked up some lunch-only bites, including a gyro sandwich with Yard's name on it. Built on a fluffy slab of fresh flatbread, Brad's gyro comes stuffed with nuggets of slow-cooked lamb dripping with sauce rather than the standard slices of mystery meat shaved from a rotating cone. Add to that a tangy yogurt sauce and farm-fresh veggies (you won't find wan, under-ripe tomatoes here) and you've got a Greek-style wrap bursting with bold flavors.

In another move inspired by Greek-diner gyros plates, crispy fingerling potatoes stand in for fries as one of the available sides. Tossed in salsa verde and pickled onions, these spuds stand out as every bit as good as the sandwich itself. Avelina may have the dining-out set abuzz, but lunch is also a noteworthy affair. Just get there before word gets out.

Hungry for more? All of the dishes in our 2016 countdown are linked below.
No. 100: Masala Beef at Biju's Little Curry Shop
No. 99: Bacon Shrimp and Grits at Bacon Social House
No. 98: Porchetta and Kimchi Sandwich at Brider
No. 97: Squab-and-Sunchoke Tortellini at Abejas
No. 96: Housemade Burrata at Viand
No. 95: Schweinshaxe at Rhein Haus
No. 94 Kimchi Jeon at Seoul BBQ
No. 93: Zuppa Pomodoro at Parisi Italian Market & Deli
No. 92: The Ocean Salad at Sushi-Rama
No. 91: The Signature Bowl from Churn & Burn
No. 90: Green Chorizo at Los Compadres
No. 89: The Diavola Calzone at Pino's Neighborhood Pizzeria
No. 88: Biscuits and Green Chile at the Noshery
No. 87: Chirashi at Izu Sushi
No. 86: Brisket and Ribs at GQue Championship BBQ
No. 85: The Tornado at the Chowder Room
No. 84: Korean Fried Chicken Wings at Yong Gung
No. 83: A Meatball Hero at Lil' Ricci's New York Pizzeria
No. 82: Shakshuka at Stowaway Coffee + Kitchen
No. 81: Late-Night Ramen at Brazen
No. 80: Potato Tacos at El Tejado
No. 79: Corned Beef Heart at theWay Back
No. 78: The Fried Bologna Sandwich at Snarfburger
No. 77: Sweet Corn Mezzaluna at Bar Dough
No. 76: Duck Confit at Table 6
No. 75: Croque Monsieur at Fire
No. 74: Tahini Cookies at the Preservery
No. 73: The Alferd Packer Salad at MAD Greens
No. 72: The Tuna Poke Bowl at Ohana Island Kitchen
No. 71: Mini Chile Rellenos at La Loma
No. 70: The Combination Banh Mi at Vinh Xuong Bakery
No. 69: The Falafel Waffle at Moxie Eatery
No. 68: Korean Fried Duck Wings at Chow Urban Grill
No. 67: Spaghetti Alla Carbonara at Spatola
No. 66: The Classic Burger from Skirted Heifer
No. 65: The Chicken Salad Stuffed Avocado at Poppies
No. 64: Super Pass Key Special at Pass Key
No. 63: How the West Was Won at Dozens Restaurant
No. 62: Manzo With Polenta at Spuntino
No. 61: P & S Snack Mix at the Pig & the Sprout
No. 59-60: Sloppers at Gray's Coors Tavern and Diego's
No. 58: Potstickers at Zoe Ma Ma
No. 57: Griddle Cooked Bullfrog at Yum Yum Spice
No. 56: Macaroni and Cheese at Work & Class
No. 55: Lobster, Egg and Caviar Bruschetta at Bar Fausto
No. 54: Orecchiette at Coperta
No. 53: Cheese Steak at Steuben's Food Service
No. 52: PB&B Acai Bowl at ProsperOats
No. 51: Gold Miner's Breakfast at River and Woods
No. 50: Bison Pastrami at To The Wind Bistro
No. 49: Spicy Beef Hot Pot at Bronze Empire

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.

Contact: Mark Antonation

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