- Neighborhood: Midtown Village
- 1311 Sansom Street, Philadelphia, PA
- Phone: 215-545-0170
- Website | Facebook | Twitter
- Cuisine: Greek
- Price: $$$
- Accepts Credit Cards: Yes
Chef Bobby Saritsoglou is making some menu changes for summer at Opa and the Drury Beer Garden. Drury gets a full new menu and Opa has new lunch options. Drury’s offerings are classic beer garden food: we’re talking burgers, fries, corn dogs and a pork belly sandwich with greens and sharp cheese that sounds delicious. Opa has several seasonal salads along with the Greek classics like gyros, Greek omelets and souvlakia.
Adam Erace was already a fan of Bobby Saritsoglou’s cooking from Saritsoglou’s time at Santucci’s. There, Erace realized the pizzeria was also a really good neighborhood BYOB. Now Saritsoglou is cooking Greek food at Opa and Erace says the Midtown Village spot is now a “great restaurant.”
[M]eat was where Saritsoglou really shined, whether in the bite-sized dolmades, smoky charred grape-leaf bundles rolled around aggressively spiced keftedes that positively quivered with juiciness, or the shareable Meat Board, a carnivore’s playground that shortly will become a new must-have dish in Philadelphia. Inspired by Greece’s kebab-and-beer psistaria, this scene co-starred four perfectly cooked proteins on a butcher-block backdrop: oregano-rubbed chicken so moist, the word “confit” hardly does it justice; uncased pork-and-beef soutzoukakiasausages shot through with woodsy za’atar; a take on loukaniko, a true sausage deeply perfumed with orange zest and fennel seed; and bifteki, which was like the most unearthly delicious burger patty you’ve ever eaten. The bifteki sat on a thick slice of tomato, a king on a scarlet cushion. I cut into the crunchy caramelized crust of the pan-fried 80/20 beef patty (a light dredge in flour is the key), revealing a glistening interior as red as the fruit it sat upon.
The menu is divided up into Mezedes (small plates), Spreads, Dakos (Barley toast), Gyros, Salates & Lahanika (Salads and Vegetables), Pites (Filo Pies), Macaronia (Pasta), From the Grill, and Trapezi (For the Table).
Highlights include: flash fried smelts with grilled lemon, marinated grilled sardine and heirloom tomato barley toast, duck gyro, wild boar ragu house made egg pasta, swordfish souvlakia with fennel salad, and buttermilk fried rabbit with slaw and bobota corn bread. Maybe not what you think of as Greek food, but the spices were all Greek and it was delicious.