Small Business Spotlight: Christos Greek Restaurant, an Eat Street Fixture Since 1988

Christos Greek Restaurant seems like a permanent fixture on Eat Street, but it was a new venture in 1988.  We spoke to co-owner Gus Parpas about opening a new ethnic restaurant in 1988, his favorite menu items, and what it meant as a business owner to resist the ICE invasion of 2026 at the epicenter of the violence.  The bright restaurant interior is a feature only topped by the delicious food choices. Check out the We Can Change the World mural mounted on the back wall – made from boards mounted on the outside of the restaurant during the George Floyd murder unrest. Make plans to visit and support this community treasure at 2632 Nicollet Avenue.

Q:  What inspired you to open Christos back in 1988, and how has that original vision evolved over the years?

A:  My wife Carol and I knew that while there were Greek restaurants on the Twin Cities dining scene, they represented the cuisine of regions such as Thesalloniki and Athens. Our goal was to introduce cuisine from my home island of Cyprus. The island’s cuisine is fundamentally Greek, with influences from ethnic groups that passed through over the centuries. The Arabs, Turks, French, Italians and various north African invaders all left their imprint, making Cypriot food many-faceted and colorful. You’ll find aspects of all of those cultures represented in our dishes.

Q:  How do you balance traditional Greek or Cypriot culinary roots with local Minnesotan tastes and influences?

A:  Italian, Mexican and Chinese food were staples on the Minnesota dining scene. But the relatively recent arrival of sushi and southeast Asian cuisine of all stripes opened new taste horizons for Minnesotans. By 1988 when we opened Christos, Minnesotans’ tastes had evolved. It was no surprise that they took to Greek/Cypriot food right away. It’s worth noting that we had always intended to present authentic dishes as we experienced them on the island, so we did not feel compelled to alter the taste in order to appease the locals. We have, though, tweaked recipes from time to time to capture the essence of certain regional renditions of dishes we came to prefer.

Q:  What are your personal favorite menu items, and which ones resonate most with Minneapolis diners?

I gravitate to legume soups such as Louvana (yellow split pea with diced Kalamata olives on top); Fasoulada (white bean with vegetables); and Lentil-Spinach. All three are made with homemade vegetable stock. Also, fresh Seabass and fresh Salmon filet. Carol tends to favor chicken dishes such as Kota Sto Phyllo (boneless, skinless breast rolled around the classic mix of sauteed spinach, fresh dill and crumbled feta, then wrapped and baked in phyllo pastry); Oregano Chicken (half a chicken marinated in lemon, olive oil, garlic and white wine, then broiled); or Kotopoulo (half a chicken roasted with fresh herbs and topped with a savory mushroom sauce). Hummus, made fresh daily, is a go-to appetizer for both of us.

Q:  Your responses made me immediately hungry. How do you work to preserve Greek traditions in your dishes while innovating? Any ingredients or techniques you source directly from Greece?

A:  Changes to the menu are usually driven by our frequent visits to the homeland. When in Cyprus, we actively research new dishes and often cook with family members. Promising dishes are perfected back at the restaurant in Minneapolis, then tested as daily specials.

As far as ingredients go, we have a very reliable supply chain. Still, certain specialty items need to be shipped to us directly from time to time.

Q:  What role do you see Christos playing in the Eat Street community and Minneapolis dining scene?

A:  During the ICE invasion we undertook the role of spokesman for the businesses on Nicollet when news outlets were scouring the neighborhood trying to get the story for their viewers. Situated at the epicenter of the protests, we found ourselves speaking the truth in order to dispel the lies told by ICE. We wanted the public to know about the brutality of the tactics employed by ICE, the pain inflicted on families and the disruption suffered by businesses. We believe we helped in that regard. Beyond that, we enjoy being a gathering place for the community and a friendly restaurant serving authentic, affordable food is a warm, welcoming space.

Q:  Are there memorable customer moments or traditions that have stayed with you over the years?

A:  It’s always a good day when “Christos kids” come to visit. Members of this special class were born after we opened in 1988 and were introduced to us by their parents early on. Some of these parents had their first date at Christos. Many were engaged in the Christos dining room. Their kids have gone on to become doctors, lawyers, engineers and artists. Many have children of their own, starting a new cycle that we hope we are here to enjoy. They all have one thing in common: Christos is their club and its always a delight to see them.

It’s equally enjoyable to see the children of employees many of whom grew up right in our midst. If we judge by the number of weddings and quinceneras we’ve attended over the years, we are part of whole second families.

Q:  What do you hope the legacy of Christos will be in Minneapolis – both as a restaurant and as a community gathering spot?

A:  We think Christos will be remembered as the friendly eatery where guests are received warmly. Where the take-out station is bustling during the lunch and dinner rush and the servers are zipping around loaded with plates of tantalizing food. The seated guests often have to lean in to hear as the Saganakis are bursting into flames all over the dining room. The place where Chef Mohamed barks fired ticket numbers to the hot side. Where Carol and I are habitually greeting incoming guests with hugs. Everyone is an old friend, and if they are not, they will soon be. The Christos legacy of Mediterranean warmth and positive Greek energy lives on. Please follow us on Facebook and come visit!