Sourcing ingredients directly from Greece, Dervishi also plans to serve souvlaki (grilled meat skewers) and loukaniko, a traditional pork sausage seasoned with citrus zest, fennel, and oregano.
House-made desserts, including baklava, will complement the sweets she’s already known for at Tony’s, where tiramisu and cheesecake are prepared daily.
“At Central Gyro, there will a big display by the counter, so people are going to see us making their food right in front of them,” Dervishi added.
The restaurant’s narrow footprint will include limited indoor bar seating, one or two outdoor tables along Central Avenue, and a covered back patio.
Central Gyro expects to operate daily from 10 a.m. to 10 p.m. or midnight.
Final design work, permitting, and branding are now underway, and Dervishi hopes to open by February 2026.
Pickup, delivery, and catering will be available after the restaurant makes its official debut.