Adam Erace Calls Opa a “Great Restaurant”


opa-Bobby-Saritsoglou-400Adam 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.

A new chef brings a fresh new menu to Opa [City Paper]
Opa [Foobooz]