Latest news with #TacoKing
Daily Mail
07-05-2025
- Entertainment
- Daily Mail
Top chef names his favourite Aussie pie shop - and it's a tiny hole in the wall on a busy main road
If you're craving the ultimate Australian meat pie, a top Sydney chef says there's one place that never fails to deliver - and it's on a main road in a beachside suburb. Toby Wilson, the celebrated chef behind Taco King and Ricos Tacos, revealed his go-to lunch spot is none other than The Upper Crust, a humble pie shop on Pittwater Road that's been serving locals for decades. 'The chicken and white wine pie is absolutely the move,' Wilson told Broadsheet, calling the shop his 'childhood pie stop.' And he's not the only one obsessed. Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney - with queues snaking out the door most days and loyal fans declaring it 'the best pie shop in the whole city.' On offer is a mouthwatering menu of classics and inventive twists: steak, potato and cheese; pepper steak; chicken, avocado and brie; beef and burgundy; lamb and rosemary; even a spicy Mexican-style pie for the more adventurous. There are family-sized pies, party pies, sausage rolls, and even excellent coffee for the full lunch hit. The reviews are glowing - and often poetic. Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney - with queues snaking out the door most days and loyal fans declaring it 'the best pie shop in the whole city.' 'Just as in Greek mythology the song of the mermaids attracted sailors, the mouth-watering scent of freshly baked pie crust draws you in irresistibly,' one fan wrote. Another reviewer confessed they're not usually a fan of pies but were completely converted: 'The minced steak and Mexican pies were beyond expectations... the guy next to me told his mates 'hands down the best pie I've had in my life' - and I have to agree.' One devoted customer even declared: 'I've just walked from Dee Why across the shark-infested lagoon and back to buy my pies. It's always worth it.' Others praised the 'friendly, helpful staff' and said the crust was the reason people keep coming back - with some items selling out fast during peak hours. There's a small outdoor seating area, and one customer even received a complimentary mince pie with their order. With chefs, locals, and foodies united in praise, The Upper Crust might just be Sydney's most legendary pie stop - and worth the trip no matter where you're coming from.
Yahoo
18-04-2025
- Business
- Yahoo
'At the end of the day, we love what we do': Family opens new restaurant with focus on Greek food
Apr. 17—An Albert Lea family with a long-standing restaurant in the community has branched out to offer a different type of cuisine for their third restaurant location in the city. Gyro Kingz, at 2319 Leland Drive, opened for customers at the beginning of April, specializing in Greek food, with a few international menu options, too. The Campos family has already made a name for themselves with The Taco King, which has locations downtown on Broadway and in a strip mall on Blake Avenue. The downtown location opened at least 20 years ago, and the second location has been open for about 10 years, said Jose Campos, the oldest son of Raul and Christina Campos. Jose Campos said the family had previously had a Greek restaurant, Gyro Express, several years ago near Fountain Lake when at that time they only had the Taco King location downtown. He said his mother had been a waitress at a Greek restaurant called Zorbas in Rochester for many years, and they also had a cousin and uncle who worked there as well. Gyro Express was open for two years, and while it was doing well, he said his cousin, who helped with the restaurant, decided he did not want to move to town and he did not want to drive back and forth from Rochester any longer because of his young family. At the time, the Campos parents also didn't want to separate and have one of them at the Mexican restaurant and the other at the Greek restaurant. "For the longest time, I've been telling my parents, we should put the gyros back, but our menu at the Taco King ... I didn't want to put it in there and have it get lost with all of the other plates we have," Jose Campos said. Then one day the landlord of the building previously occupied by Al Burger's and Chicken called and asked if they would be interested in opening up a restaurant in the space. At first, he said, they weren't sure, but they ultimately decided to give it a try and start with a smaller menu. They have been advertising solely on Facebook and letting word spread from there. Jose Campos said he and his wife, Alethia, have come over to work at the new restaurant, and he estimated they have hired five new people. Their goal has been to try to appeal to a different set of clientele than what their other restaurants serve and to offer another food option for the community. Most popular on the menu are the gyros. They also offer a gyro bowl, gyro fries, chicken and shrimp kabobs and gyro salads. They have a small international menu that they have put together with Raul Campos' former experience, including General Tso's chicken, chicken fried rice, a grilled chicken wrap, a taco salad and others. So far, Jose Campos said they have been pleased with the traffic they have seen at the business. They've seen many of their Taco King customers and a lot of new ones, too. And he's proud to say they have had repeat customers, which lets them know they are doing something right. The restaurant has been made possible thanks to effort from the whole family as he and his parents have provided the recipes, he works there full days, his wife works at the counter a large part of the day and his brother, Alexis, worked on the construction in the building. Alexis Campos also has a detail shop that opened in 2017 called King's Auto Spa on South Broadway. Jose Campos said he and his family are appreciative of the support the community has shown their businesses over the years, and particularly through the COVID-19 pandemic. As a small business, they are not backed by a franchise, so every little bit helps. "It gets tough sometimes, but that's the name of the game," Jose Campos said. "At the end of the day, we love what we do. I like the restaurant business. I like to socialize with people." The restaurant is open from 10 a.m. to 8 p.m. Monday through Friday and from 10 a.m. to 5 p.m. on Saturday. It is closed Sundays.
