Greek-style brunch is going to be a thing at Center City’s Opa Restaurant. Beginning this Sunday, November 8 from 10 a.m. until 3 p.m., and every Sunday thereafter, Opa will offer an enticing menu of morning favorites from Executive Chef Bobby Saritsoglou.
Brunch dishes will include The Spartan Breakfast with house-made sausage and ham, fried haloumi cheese, two eggs any style and served with pita bread; Pancakes, Greek-style with powdered sugar and cinnamon or nutella and banana; Greek Omelet with pastourma, arugula and metsovone cheese; French Toast with caramelized apples and walnuts; Greek Benedict served with ham, soft boiled egg and house-baked bread; Breakfast Gyro served with scrambled eggs and house-made sausage; and the Everything Bagel with scrambled eggs, ham, house-made sausage, hash browns and kaseri cheese.
In addition, to celebrate the new brunch menu, every guest may enjoy a complimentary Mimosa, Bloody Mary (vodka, tomato juice and a bacon-feta garnish) or our house-made Pastry Basket every Sunday throughout November. Saturday brunch hours will be added in the coming weeks. Brunch menu is below:
Recently, Chef Saritsoglou introduced new dishes and cocktails to welcome the fall season and menu highlights include, Moussaka with lamb ragu, bone marrow mashed potatoes and crispy eggplant; Braised Short Rib, six hour braise with tomato, red wine and fresh oregano and served over orzo; Rabbit Kokonisto, braised rabbit with tomatoes and fresh herbs and served over house made egg noodles; Stuffed Cabbage, slow cooked, stuffed with rice and seasonal vegetables, finished with ladolemono; Zucchini Fritters, pan fried grated zucchini, sautéed shrimp and crumbled feta; and Chicken Gyro, pulled roasted chicken, fried pickled artichoke, garlic aioli).
A selection of savory pitas have also been added, including the Mushroom Pita, rolled filo, exotic mushrooms, Kefalotini cheese and mushroom veloute; Kolokithopita, butternut squash baked in filo and topped with sage browned butter and walnuts; and Peinirli, house-made and boat shaped pita baked with metzavone and kefalogravia cheeses and topped with either house cured lamb bacon and egg yolk or tomato and onion with dried oregano and olive oil.
To compliment the additions to the dinner menu, Opa is showcasing a number of Greek spirits in their new fall cocktail lineup, including Dynami with Keo brandy, fernet branch and port wine; Luludi with Tsipouro, Aperol and rose cava; Kristalowith mastiha, Chambered and lime juice; Vanilla Submarine with Ouzo and vanilla spoon sweet; Karidi with Keo brandy, walnut orgeat and averna; as well as a winter favorite, the Greek Toddy with Tsipouro, chamomile-peppercorn syrup and lemon.