What’s up with that?

Photograph: Beth Levendis

Q What’s up with the crazy-long line for street gyros at 53rd and Sixth after 8pm? There’s another gyro guy across the street with no line at all!—Nikki Miller, Upper West Side

A Contrary to popular belief, the chefs aren’t slipping gold bouillon into their tzatziki; people just like the food. “It’s always fresh,” says owner Mohamed Elgohary, a former hot-dog vendor who opened the Halal Guys in 1992 as a way to feed hungry cabbies queueing at a nearby taxi stand. Sure enough, the cabbies started recommending the stand to their passengers, those passengers told their friends, and now lines form a half hour before the cart even is open (7pm to 4am). Customer Zahra Sahebzada, 18, of Long Island, has been eating here since she was ten years old and says the secret is in the seasoning. Neil Rana, 27, comes all the way from New Jersey for the meat: “We couldn’t find parking one time, so I had my friend drive the car around for two hours while I waited for food.” And Wayne Carter, 22, of Westchester, says it all boils down to cheapness: Six bucks buys you a combo platter with yellow rice; chicken, beef or lamb; toasted pita bread; crispy lettuce; and a secret white sauce. The cart is so popular these days, devotees started a fan site (53rdand6th.com) and bouncers have been hired to keep the line in check.

What’s up with that?