This post was written by Hatchet reporter David Harvey

When you get sick of eating the Whole Foods hot bar, try one of these dishes you brushed past while you were dining out. The Hatchet sets out to find the dishes every GW student should try before they graduate.

The Greek Deli: The Golden Standard for the Gyro.

This gem is a definite hole in a wall: Snug between Nooshi’s restaurant and take out, the Greek Deli is only open from 7 a.m. to 4 p.m. on weekdays and the line is always to the curb.

Kostas Fostieris, the executive chef, has been cooking Greek food for 23 years, but has been in the restaurant for a total of 40 years. He says his customers “like the Gyro because it is very different and very tasty.”

In the United States the Gyro is usually lamb carved from a skewer and put on a pita with tzatziki, lettuce, cucumber, feta and tomato.

At $8.35, this Gyro overflows with these ingredients, but what really sets this dish apart is fresh vegetables that are delivered every morning. In particular, the fresh dill in the tzatziki gives a subtle crunch and memorable flavor. They also season the pita with a house spice blend and then toast it perfectly so it’s crunchy all the way through, complementing the soft gyro meat.

But don’t over look the platter deal.  Go for the platter and get the two sides of warm orzo and string beans with lima beans in a rich tomato sauce to make this a truly unforgettable lunch.