Tony’s Original Steak & Gyros – Chicago, IL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 846-2000 to check today's hours. Know the hours? Send them to us.

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8153 South Cottage Grove Avenue, Chicago, IL 60619

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Address8153 South Cottage Grove Avenue, Chicago, IL 60619

Phone(773) 846-2000

StyleBakery

Time zoneCentral Time

From city center11 mi south

About Tony’s Original Steak & Gyros

Tony’s Original Steak & Gyros serves Chicago from 8153 South Cottage Grove Avenue, 11 mi south of the Chicago city center.

Chicago has 805 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,381 residents. Nearest alternative: Dat Donut at 8251 S Cottage Grove Ave, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Tony’s Original Steak & Gyros yet, so calling ahead at (773) 846-2000 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.