Summer at Opa: Cheese Pies & Blue Skies

Summertime in Philly…

The temperatures are sweltering, the weekend trips to the shore test our patience, and Center City Sips has filled the streets every Wednesday with drunken 20-somethings rocking suit jackets and teetering on heels.

But there’s a distinct joy that comes with some of the sweat – Summer Menus are hitting the Philly Restaurant Scene. Seasonal produce and ingredients, seafood, and creativity galore. And Opa, known for contemporary Greek plates in Center City, is bringing out the big guns. Or, in this case, the small plates.

The highlights?

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Dakos – Barley toast with sour cherry marmalade, fresh chevre, and fennel.

I may be on a toast kick lately (check out my latest post from Fitt for the Top 9 Spots Artisan Toasts in Philly!) and Opa’s take on the dish features a tart cherry marmalade that I want in all food and drink in the future.

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Aritchokes stuffed with crab, fresh herbs, Meyer lemon, & squid ink romesco. Then topped with cheese. Whoah.

Anything stuffed with crab is a-okay in my book, but this artichoke dish had us scraping the plate clean.

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Beet Cured Salmon – carpaccio style, melon, vidalia, arugula, pickled pepper

Lox comes to dinner with Opa’s beet-cured salmon. The little melon cubes add a hint of sweetness, though the pickled peppers are ENTIRELY too hot to eat.

So, ya know, don’t make the same mistake I did.

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Spaghettini – lobster, spicy tomato, olive oil crumbs

That spicy tomato is NOT A DRILL. But neither are the chunks of juicy lobster scattered throughout this dish. A small enough portion to not weigh you down, but large enough to satisfy for a summer dinner.

And now my FAVORITE two dishes:

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Lamb Loin – filo, lamb demi, charred spring onion, potato purée

Beef Wellington goes Greek! The filo is crispy, flakey, and buttery. The onion is perfectly charred, and the lamb is juicy AF. For only $10, this dish is the star of the new menu offerings.

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Tiropita Kataifi – kefalograviera & robiola, filo, orange, honey

Cheese. Pie.

Typically speaking, that’d be enough for me. BUT for your sake – I’ll hit you with some thoughts. Crunchy pastry strings surround a core of kefalograviera (a hard Greek table cheese typically made with sheep milk) & robiola (y’know – more cheese). The whole mess is drizzled with honey and tastes of bright citrusy orange.

Dessert has arrived. It’s unexpected and whimsical and delights the tongue.  Try not to fight over the last bite.

Chef Bobby Saritsoglou and his team are making a serious name for themselves in Midtown Village, and I can’t wait to see what fall brings. Just try to keep your visits limited to Thursday through Tuesday – those Wednesday SIPs crowds are an unforgiving lot.

 

 

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