OPA OPA OPA they screamed as they broke the dishes at the Grand Opening of the Restaurant!!

Although the new Modern Greek restaurant-bar, Opa located at 1311 Sansom Street, seating about 70 people, has been opened for nearly two months, receiving rave reviews. But they held their Grand Opening on Monday night. It was hot, not only outside but the guests they gathered inside. The word “opa” is a traditional Greek exclamation of glee, used to express the carefree aura that embodies the Greek spirit. Owners, brother-sister team, George Tsiouris and Vasiliki Tsiouris with Garden Wellington-Logan and Noel Zayas
Breaking plates is also an act which implies abundance – “We have so many plates we can break them!” – similar to lighting a fire with a piece of paper money. Thom Cardwell breaks a plate for luck.
Vasiliki Tsiouris on left is joined by her parents Efthimios Tsiouris, Chrisoula Tsiouris, and Aunt Fani Zarvalas.

DJ Rahsaan – Afrotaino Productions
Allison McClellan, Erica Boland, Brett Coppol and Michelle Boyles,
Gloria Casarez and Louie Ortiz
George Tsiouris and Vasiliki Tsiouris with the Hamels Foundation G-N Kang
Opa’s appetizing menu includes traditional family recipes finessed and plated to contemporary standards. Among the mezedes include Gyros, served slider-style with grilled lamb, yogurt sauce, cucumber, onion and tomato; Octopus, cured, grilled and plated with a chickpea fondue and chili oil; and Zimi, a baked pita filled with feta cheese. Mezedes range in price from $3 to $14.
Matthew Vlahos, Lynsie Solomon, Jimmy Contreras and Evan Solomon
Karen Gross and Mike Donohue. Karen is at the Tin Angel on 4/22 to showcase her cabaret show. Also Eddie Bruce will be on the bill that evening.
Fashionista’s Ultimate Glam bloggers: Tiffany Dawson and Amber Hankins.
Francesca Rivetti, Zivile Pupinyte, Elena Brennan, Bus Stop, Ivy Glass and Patty Gilson
Executive Chef Andrew Brown has been cooking professionally for 20 years and his culinary philosophy is based on simple freshness. Celebrated designer Jun Aizaki (who did many of the Garces restaurants), transformed the formerly vacant space on Sansom Street with the Tsiouris’. ”We wanted to challenge how people generally associate Greek restaurants in terms of concept and design by creating a global platform for Greek cuisine that is both authentic and modern,” says Aizaki. The colors and decor reflect the Mediterranean sea.