Dino Adamidis came to the United States from Greece with one goal in mind, make traditional Greek food more accessible for Americans. Thirty years later, that is exactly what he did with Dino’s Gyros. Dino’s is a great place for people looking for authentic food, warm aromas and a calming atmosphere. This restaurant chain now has three locations and is a staple at the Minnesota State Fair, all while maintaining Dino’s original idea.
Adamidis and his wife, Vona, moved to Minnesota with $20 and the sole purpose of selling gyros. They originally started with fairs, but after bad experiences, they found the Twin Cities, a place where “they didn’t know what gyro was,” Adamidis stated. Now three locations have been opened, increasing accessibility. This has given me, and many others like me, the opportunity to try Greek food for the first time. Recently, I went to Dino’s with no prior background in Greek food, but I will definitely be going back. Eating at Dino’s Gyros is truly more of an experience rather than just a meal.
The ambiance is reminiscent of Greek culture, which well reflects Dino’s original purpose. The walls are textured to mimic the stone blocks of Greek architecture and are filled with Dino’s history and Greek symbolism. Stone columns frame the seating area, inviting guests. The columns show more about the culture through the idea that the columns “also conveyed aesthetic and cultural values, influencing countless structures throughout history,” as explained by Shropshire Brick and Stone UK. The restaurant is dimly lit, inviting customers to linger and creating a conversational yet intimate atmosphere. I was a true subject to this claim, and after eating my meal, time seemed to halt, and suddenly, two chatty hours were gone.
The plate came with a choice of two meats, a side, a choice of toppings and a sauce. This promotes a very customizable experience and allows people new to Greek food to stay in their comfort zone. In my experience, both the lamb and the chicken were so thinly sliced that they were a tad dry, as if they could not hold moisture. But the dryness was masked when paired with the rest of the Gyro ingredients, so you could only taste it in one or two bites. The most prominent and best flavors in the gyro were the sauces. Do not let the bright orange chunky exterior deter you; the spicy feta ultimately made the meal. The spicy feta really carried most of the flavor; it had a generally mild spice and a rich cheese flavor, followed by the Tzatziki, which came through as a herby tanginess. To top my gyro, I chose lettuce and onions, which added a nice crunch to the meal.
I also had the privilege to try their Greek salad, which brought me honest bliss. This item might not stand out amid the flavorful menu, but it was definitely a highlight of my meal. The Greek salad contained fresh leafy green lettuce, crunchy onions, yellow peppers, olives and tomatoes, and it was topped with tender chunks of chicken. Once again, the sauce really pulled the fresh ingredients together. The homemade Greek vinaigrette was zesty and added a sort of sweetness to the vegetables.
The sides did not live up to the high bar set by the entrees. This is not me saying they were bad; they were just plain mediocre. I tried both the fries and the onion petals, both seasoned, and both seemed to have been applied with a heavy hand. The seasoning overpowered the fries’ flavor, and without the Tzatziki sauce, I could not help but make a sour face. The onion petals on the other hand were a bit more tolerable, the thin golden exterior that surrounded the crispy white onion allowed for the seasoning to be a bit more evened out, although I would still recommend you to order it with the Tzatziki.
Despite reviews like GotoWhere.com’s description of the baklava as mouthwatering, I found it almost meal-ruining. After I tried it for the first time, it was so unlike the reviews that I thought I had just gotten a bad one, so I tried it again just to get the same dread the previous one left me with. The baklava was so sticky that as soon as it entered your mouth, it stuck to every surface. No part of your mouth is left uncoated in the thick, slimy texture. After my first bite, I placed the baklava onto a napkin. In two minutes tops, the baklava was stuck to the napkin, and after pulling it off, it left the paper residue. Despite its sweet appearance, the baklava was nearly flavorless; nothing could get past its thick consistency. The layers were so densely packed that it was hard to tell if they were trying to make a Greek delight or pack cement. It was an honest disappointment to have to have ended my delicious meal with the baklava.
As someone who has never tried Greek food before, Dino’s is a perfect place to start. The choose-your-own-ingredients style allows you to start as bold or as comfortable as you want. The well-balanced flavors of the doughy base, paired with flavorful sauces and many accessible options, make Dino’s a high-quality, consumer-friendly restaurant. I encourage everyone to try Dino’s at least once, and if you do happen to go, make sure not to order the baklava.
