Gyropolis traces back to the Contolatis family, who came to Minnesota from Greece in 1971 and ran a Bloomington deli through the '90s before Dino Contolatis opened Gyropolis in 2005, building the menu around recipes from his grandmother.
The menu centers on beef and lamb gyros alongside rotisserie-carved chicken versions, built in parallel lines: the classic Gyropolis with onions, tomatoes and tzatziki; the Gyroworks with feta, romaine and tomatoes; the Athenian topped with seasoned fries, mustard and paprika; and the Macedonian, layered with spicy feta spread and crispy fries.
It operates as a neighborhood, casual restaurant with a drive-up window and patio added to the West Bloomington location. Gyropolis has been included in Star Tribune coverage of the Twin Cities dining scene.
The menu centers on beef and lamb gyros alongside rotisserie-carved chicken versions, built in parallel lines: the classic Gyropolis with onions, tomatoes and tzatziki; the Gyroworks with feta, romaine and tomatoes; the Athenian topped with seasoned fries, mustard and paprika; and the Macedonian, layered with spicy feta spread and crispy fries.
It operates as a neighborhood, casual restaurant with a drive-up window and patio added to the West Bloomington location. Gyropolis has been included in Star Tribune coverage of the Twin Cities dining scene.