The Pashalis family that owns Estia in Philadelphia is in expansion mode. Brothers Pete and Nick along with Pete’s brother-in-law, John Lois are bringing their take on Greek and Mediterranean cuisine to Marlton in early 2014. Estia Greek Taverna will replace the former Pietro’s (which they also own) at 140 W Route 70.
Tomorrow, Tuesday, July 23rd Opa is hosting a wine dinner featuring Greek wines. The $45 per person dinner includes four courses, all accompanied by different wines. As you dine you’ll learn about the wines and varietals, some of which date back to Aristotle’s time.
Kanella, the endearingly small, five-year-old Cyprian BYO sits at the corner of 10th and Spruce, containing wicker chairs, wooden tables, and exposed brick walls graced with copper cookware. Anything more would be a disservice to the chef. Food is the focus here, and there’s a certain necessitarianism to Konstantinos Pitsillides’s cooking—an effortless persuasion that this sort of cuisine should only be prepared by him, that there is exactly one way to compose each dish, and that Pitsillides is the only chef in the world doing it correctly. Soak your bread in the brightly spiced yogurt sauce that accompanies the lamb dumplings, and let his famed “katsiki” stew’s layers of flavor unwind for a lifetime. His food is convincing, his talent is compelling, and his restaurant is still worth a visit. Or a hundred.
1001 Spruce Street
Photo by Frances Olson
First appeared in the May, 2013 issue of Philadelphia magazine.
The Philadelphia area’s first Pinkberry is slated to open this April in the Bryn Mawr Square Shopping Center. Pinkberry was a pioneer in the frozen yogurt craze and has 225 locations worldwide. The Main Line location will also be among the first in the nation to roll out Pinkberry’s new menu which includes Pinkberrygreek the chain’s non-frozen Greek yogurt.
Besides being a day that brings out the worst in America, Black Friday is also a symbol for the kickoff of the holiday season. And, as always, with Black Friday, comes savings, bargains, and deals—and Sansom Street’s Opa is joining in.
Starting this Friday, Opa will be offering their Holiday Lunch Special: the Opa Signature Burger with house-cut oregano fries and a soft drink for only $5.95 (sales/gratuity not included). The special runs until January 1st, 2013 and it’s only available during lunch hours, Monday through Friday, 11:30 a.m. – 2:30 p.m.
Opa Restaurant [Official Site]
Greek hotspot Opa is bringing in the fall with delicious new selections inspired by the recent trip to Greece by owner George Tsioursis. New menu items include Greek Flatbread topped with sausage, tahini and manouri crumble, and Lamb Stew with parsnips, eggplant, and oregano gnocchi. Newly promoted chef James Wells is leading the kitchen, so stop by and see what he’s cooking up.
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Chef Andrew Brown is moving on from Opa. Owner George Tsiouris says that Brown who has been there since the opa-ning will be leaving at the end of this month and sous chef James Wells will be taking on the executive chef responsibilities. Tsiouris recently returned from a research trip to Greece and is looking forward to introducing a variety of new dishes this fall.
Brown who was previously executive chef at White Dog Cafe and a sous chef at Django has his next gig lined up but isn’t saying where just yet.
Opa [Official Site]
On Tuesday, May 15th at 6pm, Opa will be holding a dinner event with a crash course on the Greek tradition of pita making. Hosted by Chrisoula Tsiouris, the mother of Opa owners George and Vasiliki Tsiouris, and Opa’s executive chef Andrew Brown, the dinner will feature Tsiouris family recipes to teach great pita making.
For $45 a person Chrisoula Tsiouris will impart the secrets of her famous pita on attendees. The dinner includes a shared salad, a sweet custard dessert pita, and a tasting of three pitas from a selection with vegetarian options.
To reserve your seat for this event call Opa at 215.545.0170 or email firstname.lastname@example.org.
Opa [Official Site]
Opa is introducing its new Spring Menu this week. Among the new dishes showing up on the menu:
Oil and wine braised, shaved bottarga, ladolemono sauce
Tomato saffron citrus broth, pita
Warm mushroom salad, date-raisin emulsion
Pan-seared, pickled vegetables, shoestring potatoes, caper-yogurt sauce
This Sunday, Easter is celebrated by the Greek Orthodox Church. In honor of the holiday, Opa is offering special Greek Easter dishes from Monday, April 16th to Wednesday, April 18th.