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New Chef and a New Menu at Opa


Fried rabbit at Opa

Bobby Saritsoglou, the mustached head chef who took over the helm of Opa in early March, has released his new menu, which will be officially available starting today.

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.

Full menu and photos »

Greek Easter at Estia



Yesterday we wrote about the Greek Easter dinner at Opa, but it turns out you actually have options if you’re looking to celebrate the holiday. Estia is also hosting a Greek Easter feast this Sunday, Apr. 12, featuring a $65, four course menu (don’t worry, if it’s not your thing they’ll still have their regular menu available as well).

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Celebrate Greek Easter at Opa


If you celebrate Greek Easter or are just looking for an excuse to Instagram that cool bread with colorful eggs nestled in it you can head on over to Opa for their 3-course, $24 Greek Easter Dinner on Sunday Apr. 12.

The menu includes magiritsa, a traditional Greek soup made from lamb offal, as well as spit roasted lamb,  and tsoureki (the sweet Greek Easter bread I was talking about) for dessert.

The regular menu will also be available. You can call (215)545-0170 to make your reservations (make sure you tell them that you're reserving the Greek Easter dinner).

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