Watch out world: 20-year-old Nico Patton of Nico’s Gyros has gas in the tank and, weather permitting, will be bringing his mobile kitchen trailer to area events throughout the winter. Actually, his dad, Eric, will be the one at the wheel since Nico and his mom, Penny, will be busy doing more important things – like cooking and assembling gorgeous platters of Greek food, the kind his Yiayia (grandma) used to make.
This is not Nico’s first rodeo in the food business. In 2023 when he was just 17 and still in high school, he launched Nico’s Pico – his line of fresh salsa with a distinct Mediterranean twist. The zesty condiment was sold at farmers markets; primarily Fenton’s.
The success of this enterprise sparked a stronger flame. During and post-high school, Nico worked at Walmart, squirreling every nickel and dime toward the cost of his very own food trailer. It was purchased in March 2025 and, after numerous appearances in and around St. Louis and Franklin County (at corporate and private events, and places like Nine Mile Garden and Good News Brewing Co. in Wildwood) it has garnered a solid following of people clearly hungry for more. “It’s been a whirlwind year,” Eric Patton said.
There may be a couple of secrets that separate Nico’s Gyros from the pack. For instance, Nico deviates from more standard gyro recipes (which often combine lamb and beef and various fillers) to tender, pot-roasted lamb seasoned with dill, oregano and other herbs. “It’s a completely different method,” he said, crediting his Greek heritage and cache of authentic family recipes. “My mom made this food when I was young.”
Nico is also keen to stress that – bar, perhaps, the small selection of sodas – everything they offer is fresh and healthy. To that end, there are no fries on this menu, but things far more sublime: Greek-style potatoes – slow-braised in olive oil and lemon until – as Penny Patton puts it – they “cut like butter.”
While the Pattons specialize in gyros and platters of lamb and chicken souvlaki (scattered with Kalamata olives, feta and pepperoncini, etc.), there are other treats to be had: Lamb- or chicken-trimmed Greek salads, Greek nachos, lamb orzo made with lamb broth, and, yes, that food of the gods – baklava. (Another Yiayia recipe).
Nico and his parents continue to dream big and have their hearts set on owning a brick-and-mortar one day – somewhere near their home in Pacific, they said. Considering the formidable passion of youth and Nico’s clear commitment to quality and hard work, you get the sense it won’t be long.
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Dining and Cooking